Going Greek for Greater Palm Springs Restaurant Week

New to Greater Palm Springs Restaurant Week, Koutouki Greek Estiatorio is serving up an authentic experience

Lori Cohen-Sanford Restaurants 0 Comments


The 10-day Greater Palm Springs Restaurant Week is a chance to experience attractions, spas, and hotels in the Coachella Valley during its 10-day run, June 3-12.

In addition to the prix fixe menu offerings at 90 top restaurants, special rates are also in effect at tour companies, museums, hotels and spas in the area.

Koutouki Greek Estiatorio in Palm Desert is one of several new restaurants participating in 2016 and owner, Chris St. Denis, is excited for new guests to discover the “Greek, family-owned restaurant with authentic and traditional Greek food on the menu.”

The three-course menu offered is priced at $28 and includes specialties like, “slow-roasted lamb shank, in the oven for 8 hours, seasoned with garlic and fresh herbs.”

Traditional Mezethes are offered as starters to be shared with the table, family-style. Grilled Squid and Grilled Halloumi Cheese Skewered with fresh vegetables are some traditional tastes on the prix fixe menu.

The St. Denis and Psalios families emigrated from the Alberta area of Canada and opened Kotouki in 2015. Many recipes were brought over from Cyprus, by Chris’ father-in-law, and the two business partners share more than 60 years of combined restaurant experience. The wives of both families also work in the business.

St. Denis describes the décor as being modeled after a classic Greek Taverna, with “live plants everywhere, including on the ceiling, family photos are on the walls, and Greek music is piped in the background.”

With indoor seating for 120 and a patio that accommodates 50 people, you can enjoy live Greek music on Friday nights. You may chance upon a truly authentic experience watching meat roast over the charcoal spit on the patio when the mood strikes.

Stick with” the Kota Souvlaki as a solid entrée choice and wash it down with a glass of Santorini white wine or a truly authentic glass of pine-resin-infused Retsina.

Desserts lean to the nutty, phyllo-centric, honey-drizzled pastries you think of when you imagine walking by the window of a Greek bakery. Baklava, layered with walnuts and cinnamon between sheets of papery phyllo dough, is the classic choice.

A more unique offering is Bougatsa, a mixture of cream of wheat (yes, that kind you ate from a box as a kid) wrapped in phyllo pastry and drizzled with honey, icing and cinnamon.

With 10 days of dining deals, you won’t want to miss a trip to Greece for dinner.

Koutouki Greek Estiatorio, 73675 Highway 111, Palm Desert, 760-834-8221; koutoukigreek.com

Visit visitgreaterpalmsprings.com/restaurantweek to see a full listing of participating restaurants, attractions, hotels and spas.

Lori Cohen-Sanford is a private/personal chef, cooking class instructor and owner of Nourishfoods Organic Meal Services — www.nourishfoods.biz. Follow her on Twitter @nourishfoodsps.

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