Head of Baby Lamb at Loukoumi

April, 2010

“When winds are soft,
And the days are warm and clear,
Just like a gentle lamb,
Then spring is here.”

Yahsu, ‘Nauts!

In like a lamb, spring is most definitely in the air. While others might think of sunning themselves in the park or taking a stroll in the cool, evening air, this weather only gets us fired up. We’re ready to get greeky-deeky, to bust some heads. Literally. So here’s what we’ve got in store: a classic Greek feast to welcome the season. We’ve found a fantastic restaurant out in Astoria (highly recommended by a local friend), and we’ve sweet-talked the owner, Kostas, into going off the menu for us. He’s boiling, then roasting 15 baby lamb heads, which we will pry open with our cruel hands—all the better to extract the delicate, meaty goodness from within their lovely infant skulls. But while this may be the evening’s pièce de résistance, we’ve also arranged for the kitchen to bathe us in an endless stream of lovely fresh salads, spreads, seafood, the odd gonad or two… and of course, copious amounts of Greek wine and beer. So put on your sundresses, dust off your mandals, and get your ass to Astoria. We’ve corralled their garden room out back but seats are limited for this one, and you’re not going to want to miss this feast.

LOUKOUMI TAVERNA

FOOD: Lamb Head, Sweetbreads

RESTAURANT: LOUKOUMI TAVERNA

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