Greek Food Gets Fused
There is Greek and there is fusion. At Jovian's, there is both. This new restaurant on Frankford Road at the Dallas North Tollway does Greek classics such as hummus and spanakopita, but it also features upscale entrees for dinner such as salmon and bone-in rib-eye.
Jovian's takes over a space that has seen it share of previous restaurants, including Gazeebo Burger, LuLu's Burgers and Zoom Vietnamese. Will this be the one?
The menu is a fusion of American, Greek and Mediterranean food that features tabbouleh salad and falafel, as well as also shrimp paella and penne a la vodka. Appetizers include calamari, dolmas and zucchini tempura.
A staffer at the restaurant says that the place has been opened a couple of months but just acquired a liquor license.
"We're called fusion because we don't feature just Greek cuisine," she says. "Some of our main items include our gyros, which is our most popular dish, and we do the traditional gyro with lamb. We also feature lamb kebabs, hummus, spanakopita — traditional Greek items.
"But then we also have some non-Greek dishes like salmon Nicoise salad with hard-boiled eggs, potatoes and green beans; a rosemary chicken sandwich on a ciabatta bun; cheeseburgers; and vegetarian items like a veggie wrap. We're very vegetarian-friendly."
The dinner menu is where chef Cameron Williams really kicks it out: osso buco shanks and lamb chops; salmon and chicken; bone-in rib-eye; and sides such as risotto, couscous and asparagus.
"A lot of people still get the gyro – it's our biggest seller," says the staffer, who remains as mysterious as the eponymous Jovian. "I believe that Jovian is the owner, but I've never met him."