Ilios Noche Family and Friends Preview Night

From our very first visit, we thought that Ilios Noche was ill.  Not ill in a sick way, but ill in a Beastie Boy’s Ill Communication sic kinda way (that means good).  Many bloggers start out any restaurant, wine, beer, food, or product review with a disclaimer.  The product was sent to me as a free sample by the manufacturer…  The restaurant invited me to dinner to review their new menu… They then go on to tell you that the “free” nature of the product or meal has in no way influenced their glowing review.  Bullshit.  They were bought.  Or they state that they purchased the item or meal themselves and therefore had no outside influences.  Maybe that is true.  The night out I am about to review was neither given to me because I am a blogger nor was the evening paid for by us.  Instead, my wife was invited because she signed up for the restaurant’s email.  You wouldn’t believe the deals and coupons we come across from these marketing emails (Remember, we’re frugal).   She was invited to Ilios Noche’s grand re-opening.  Complimentary hors d’oeuvres, beer, wine, and specialty cocktails.  It was time to get ill.

Ilios Noche New Digs

Ilios Noche New Digs

The menu is listed as Mediterranean but focuses primarily on Greek and Italian influences.  Everything is house made and surpasses all expectations.  Pastries, pastas, pizzas, pitas, etc are all made from scratch on premise. The seafood and meats are all high quality and fresh.  The spices are bold.  Our only complaint was that the restaurant was too small.  Problem solved and hence the reason for the grand opening preview night.  Ilios Noche took over the spot next door and wanted to show off their new digs.

Ginger Blossom – The Welcome Drink

Family and Friends Preview Night

Family and Friends Preview Night

The night was first class from the time we stepped foot in the new restaurant.  We were greeted by a waiter with the specialty cocktail so quickly that we didn’t even catch a glimpse of the new décor.  The cocktail was a ginger blossom – orange vodka, cranberry juice, lime juice, and fresh ginger.  The drink was perfectly refreshing for the warm summer evening.  Drinks in hand we walked around the newly expanded restaurant.  It had plenty of room to accommodate the crowds Ilios Noche is so accustomed to.

You Want a Caprese on a Stick?

Anti Pasta Piled High

Management definitely didn’t go light on the food.  For starters, trays of anti-pasta were everywhere – on the buffet table, on the kitchen bar, on waiters’ trays.  We loaded up two plates with an assortment of meats, cheeses, and veggies (roasted red peppers, grilled asparagus, grilled zucchini) and found a table where we could easily flag down the waiters carrying an assortment of hot and cold hors d’oeuvres.  Greek cheese puff?  Yes, please.  Caprese salad on a stick?  Why not.  Wild mushroom risotta with pan seared scallop?  Pause the record.  Perfect texture and perfect sear on the scallops.  Even Chef Gordon Ramsay would approve.

Endless Plates of Food

Greek Cheese Puff and Caprese on a Stick

Mushroom Risotto and Seared Scallop

Chicken Skewers and Grilled Squid

When there was a lull on the passed hors d’oeuvres we took turns visiting the buffet bar for replenishments.  It was like Christmas.  Each time they had a new surprise.  Grilled chicken skewers that were tender, moist, and filled with flavors of lemon, oregano, and garlic.  Seared ahi tuna that was cooked absolutely perfect.  Spicy sausage that was topped with a tomato relish.  The sausage wasn’t too overpowering in flavor and meshed well with the delicate tomatoes.  Lamb chops dolloped with tzatziki.  The tzatziki was a bit much though and right on top of the meat so you couldn’t eat around it.  You only need half of what was portioned.  Lamb has such succulent natural flavor that it doesn’t need to be buried.  But the best was the grilled marinated squid.   If you have never had grilled squid, you have to try it.  You will never eat fried again.  Theirs is wood fired in marinated red onions, olive oil, red wine vinegar, and spices.  They also had sword fish skewers grilled with tomatoes and bell peppers.

The Bar

The Final Preparations

Ahi Tuna

Dessert seemed a bit light, but after the endless trays of hors d’oeuvres and wine (we sipped a plenty from sparkling to red), who needed a heavy dessert.  My favorite though were tiny chocolate balls filled something we couldn’t quite pin point – ice cream or some form of cake.  Delicious.  And here is where my only complaint is.  There weren’t enough.  I only had one but craved five or ten more.  I am sure this is not the fault of Ilios Noche though.  Guests were most likely stuffing the bite sized pieces into their purses and pockets like my grandma at a cookie table at an Italian wedding.

The Cooks Hard at Work

More Food!

Lamb Chops

Dessert – Give me that Chocolate Ball!

All in all, it was a great night.  Intergalactic.  Another dimension.  Better than Brass Monkey with a White Castle Burger (which only come in one style).

Wood Fired Oven

The New Uniform – Chucks!

The Happy and Full Gourmands