Best Use Of Crockery

Greek cooking has finally come of age in the East Village. With the opening of PYLOS, where pots hang from the ceiling, we have many regional specialties to choose from. Lots of it is actually cooked in crocks, like kotopoulo sartsa, a chicken from Ithaka braised with tomato sauce and topped with gooey cheese, maybe what Ulysses ate when he finally arrived home.

Source: The Village Voice

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