Monday, March 31, 2025

Naos

The newly opened Naos in Cary is the latest venture from the esteemed and local Giorgios Hospitality Group. They boast 18 restaurants to their credit, all in the Triangle area. I confess that before last week, I had only dined at 2! After hearing rave reviews about Naos, I knew it had to be next on my list to visit. The fresh Mediterranean menu coupled with an outstanding ambience made me feel like I was in an episode of The White Lotus while dining here. We feasted through most of the menu, and while there were some hits and some misses, this team is a well-oiled machine with mostly great culinary chops to boot.

The menu boasts an impressive wine and cocktail list - don't skip over the Orange wine offerings - but you can find plentiful N/A options, and even Olive Oil-washed Vodka based cocktails. An enormous list of Meze and Mezedes (small, sharable plates) whet the appetite. We sampled quite a handful. Tzatziki is one of my favorite dips, and was one of the better renditions I've had. A nice, thick consistency and not too tangy or garlicky. It outshined the cold Melitzanosalata, a spread featuring Roasted Eggplant, Lemon, Garlic and Walnuts. Taramasalata was a nice surprise, made with Carp Roe, Garlic, Lemon and Olive Oil. It wasn't overly fishy or garlicky, but had a nice kiss of both flavors. We all preferred the warm, seasoned Pita over the Sourdough Bread from local Union Special to use as a vessel for these spreads.

Almost every Meze on the menu

Yes, we've all had Spanakopita, but Naos' version breathed new life into this somewhat tired appetizer. The Phyllo Dough was as crisp as a cracker, and the filling was like the best Spinach Dip you've ever had. Perfect levels of salt from the Feta - this was one of the most outstanding bites of the night.

Spanakopita

Another favorite was the Soutzoukakia - Pork and Lamb Meatballs simmered in a robust Tomato Sauce. They were incredibly tender and put most meatballs I've eaten to shame. Sometimes simple is best.

Kritharota sounded fabulous and right up my alley - Orzo, Spinach, Feta, Sundried Tomato and Oyster Mushrooms - but somehow it just didn't come together. I feel like it needed more salt or acid - it just didn't seem like a cohesive dish. Perhaps serving this as a Risotto would have been more successful that this too-loose orzo. The table was split on this dish though.

Kritharota

Large segments of roasted Golden & Red Beets were accompanied by a mild Skordalia (garlic spread), an even milder Manouri Cheese, Arugula and Spiced Walnuts. I love beets, but felt this dish needed more acid, salt, something - just more. I found it unfortunately forgettable.

We were all excited to try the Woodfired Octopus, served with Fava Bean Spread (their version of hummus) and a grilled Eggplant Salad, but this dish fell a bit flat for me. Perhaps it was underseasoned, but it ate a bit boring. The fava spread was pretty stodgy and could have been a little looser, and the eggplant added nothing to the dish. Meanwhile, the Crudo featured beautiful cuts of tender Yellowfin Tuna, with a yummy Castelvetrano Olive & Sundried Tomato Tapenade.

Woodfired Octopus

As if the plethora of starters we consumed wasn't enough, we moved onto the main courses. The Clay Pot Lamb knocked my socks off. I nearly had to fight one of my tablemates for the shank bone. Insanely tender, succulent - this is everything I want in a lamb dish. Grape Leaves provided a nice tang and texture, and the Potato wedges soaked up all of that amazing Lamb and White Wine flavor. Not a looker, but certainly a taster.

Clay Pot Lamb

Sadly, in my opinion, the other two entrees didn't stand a chance compared to the lamb, though others at my table enjoyed them. Souvla reminded me of Souvlaki, featuring grilled Sirloin (the one piece I got was far too rare to enjoy), Tzatziki, Cucumber & Tomato Salad, all atop grilled Pita. 

Souvla

Simply labeled Lobster Pasta, the dish came out and was immediately Instagram-able. Unfortunately, that's where the magic stopped. It felt like the lobster and pasta were two completely different entities, just sharing space on the same plate. The pasta needed more (any) sauce, and the bit of lobster I had was overocoked. This was not well-executed though the idea was awesome.

Lobster Pasta

If you don't have much of a sweet tooth, Naos' dessert offerings are just your ticket. They were all interesting, a bit funky and not terribly sweet. The description on the menu did not do the Orange Phyllo Cake justice. It was the table favorite, with Confit Orange, Caramelized Fennel Ice Cream and Toasted Almonds. The notes of orange and fennel weren't too strong at all, and instead it ate like a warm, buttery cake doused in a sweet syrup, with a creamy vanilla sauce on the sauce. We ate every bite.

Orange Phyllo Cake

Dark Chocolate Mousse is a chocolate lover's dream (and happens to be one of my husband's favorites, so he was delighted by this dish). The mousse is VERY dark, and topped with those yummy cocktail Amarena Cherries, Olive Oil and a few flakes of Sea Salt. Our server warned us that the Manouri Cheesecake wasn't like your traditional NY style cheesecake, that it would be a bit funkier. Bring it on! It was creamy like the typical cheesecake we're all used to, but not as sweet, and with a slightly different cheese flavor. It made for a beautiful plate, alongside a Vanilla and White Wine Poached Pear, Sesame Tuile and freeze-fried Raspberry powder.

Dark Chocolate Mousse

Manouri Cheesecake

Gather your foodie crew and check this spot out. You will definitely want a big party to help you work your way through the lengthy menu, and don't skip the seemingly simple-sounding dishes. Those turned out to be the best. And bonus points if you pretend like you're on The White Lotus while you're there.

Friday, March 7, 2025

Tamasha Modern Indian

Every now and then, a restaurant comes along that has you thinking (obsessing) about the meal for the next several days. Tamasha Modern Indian in the North Hills neighborhood in Raleigh is just that restaurant. My sweetie and I were absolutely blown away by the food, service and ambiance. I joked, "no notes". Everything exceeded our already high expectations. I was half kidding when I checked their availability to make another reservation that very same week - they are booked out for weeks. Rightfully so. Make your reservation now so you have something to look forward to next month. Run, do not walk.

Upon being seated, we were brought two champagne flutes, half-full of an Elderflower Spritz. This delightful, non-alcoholic aperitif was a beautiful way to whet our palate and get us excited for what was to come. You don't get "freebies" like that much anymore these days, so it was a really nice surprise. The full cocktail list is unique and well-crafted, and we adored the attention to detail - the ice cube has a "T" stamped into it! Exquisite. 

That "T" stamp in the ice!

We were tempted by several items on the menu, and started out with a few appetizers. The Four Cheese Truffle Kulcha had my name written all over it. The kulcha reminded me of a thick naan, or pita, and it was topped with Sharp Cheddar, Brie, Asiago, Shishito Peppers and Truffle Butter. Heaven. On. Earth. Our server recommended adding a Roasted Garlic and Chilli Dip to accompany, which was nice, but not necessary. I absolutely loved this and still dream about it. Even my husband who isn't crazy about truffles thought it was awesome.

Four Cheese Truffle Kulcha

Instead, my husband who IS crazy about Fried Chicken requested the TFC (Tamasha Fried Chicken). I was stunned at how delicious and exciting this dish was. Huge chunks of Chicken Thighs are marinated in Chillis, Jalapeno and Buttermilk, then fried. They had the perfect amount of heat, offest by a deliciously cooling Lemon Sour Cream. We preferred the bites topped with Watermelon Radish (far too nervous to go for the raw Jalapeno slice).

Tamasha Fried Chicken

Crispy Okra and Tuk Aloo Chaat was a fun dish to eat with our fingers. Strips of okra are fried, perfectly salted, then mounded atop roasted, seasoned Potatoes, and sprinkled with Pomegranate seeds. I do wish this had been served in a larger, more shallow dish, as digging in to grab a potato knocked several okra out of the bowl and onto the table. But the savory flavors are addictive - you can't have just one handful.

Crispy Okra and Tuk Aloo Chaat

Garlic Naan is always a good move, though compared to the Kulcha we had earlier, it wasn't as special. But it was a great vessel for the Red Snapper Coastal Curry. The sauce was out of this world - slightly sweet, not too spicy or robust in flavor, a lovely compliment to the tender fish. We both loved the tender Swiss Chard and how it practically melted into the sauce, and the few unexpected bites of Grapefruit gave the dish some nice acid. Steamed Rice helped get up every drop of that delicious sauce. 

Red Snapper Coastal Curry

Our server recommended the Salted Palm Jaggery Cointreau Gelato, and I am so glad he did. He likened it to a salted caramel flavor, and he was spot on. Rich, creamy, not-too-sweet - this was a beautiful way to end the meal. My husband got a complimentary scoop of Mango Basil Sorbet, since it was his birthday. A nice palate cleanser, though the Basil brought a little too much licorice flavor than we were expecting.

Salted Palm Jaggery Cointreau Gelato and Mango Basil Sorbet

My sweetie and his sweets

The chef came out at the end of our meal to thank us for coming in. I was eager to thank him for such a fantastic meal. I am pretty obsessed with this place now, and will look for any special occasion (or any random Sunday night) to return.