Ziziki's AND The Greek features new line of Liquors - The 86 Co.

We are proud to carry all of these at all Ziziki's Restaurants as well as The Greek at One Arts Plaza. Sip on some of our amazing signature cocktails (designed exclusively for Ziziki's and The Greek by Jason Kosmas). These are a new line of distintive spirits - tequila, vodka, gin and rum.

Learn more about these new spirits with this special feature story Forbes.com and The 86 Co. Website.

A Greek Lunch In Dallas

We've been having so much fun since opening The Greek at One Arts Plaza, Dallas. It's our newest restaurant concept: pitas, meze and wine - small Greek wonders and larger delicious dishes too - from a pool of your favorite Mediterranean cravings from Ziziki's - Dallas Premier Greek Dining.

It's a little different for us - in that it's in a really hip nightspot and 'urban' area - in the Dallas Arts District - which is a 19-block, 68.4-acre neighborhood in the northeast part of Downtown Dallas. 

And, if our patrons are looking for a full night  or something to do after lunch or dinner - there's GREAT entertainment in this area incuding the Dallas Museum of Art, Dallas Symphony Orchestra, Dallas Theater Center/Arts District Theater, Morton H. Meyerson Symphony Center, Nasher Sculpture Center,and so much more.

And - being in the downtown area - we get a GREAT lunch crowd at this location. We also have a hoppin' and happenin' Dallas Happy Hour as well.




Visit One Arts Plaza Online - Click here.  Read their blog here.

Recipe Week: Greek Style Leg of Lamb

If anyone is an expert at cooking fabulous tasting lamb, the Greeks are. Of course, we reserve serving lamb for the most special of occasions. And we do know how to throw a party! Opa!

Lots of lemon, garlic, rosemary, and oregano infuse this spring roast.

Yield : Makes 8 servings

Ingredients
1 tablespoon grated lemon zest
1 tablespoon dried oregano
1 tablespoon dried rosemary, coarsely crumbled
3 cloves garlic, minced
1/3 cup unbleached all-purpose flour
6 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
1 leg of lamb, 5½ to 6 pounds, excess fat trimmed
¾ cup water

Directions

1. Preheat the oven to 425° F.

2. In a small mixing bowl combine the lemon zest, oregano, rosemary, garlic, and flour. Stir in the lemon juice to make a paste, then season with salt and pepper. Make ½-inch, deep slits allover the leg of lamb. Rub the lemon paste all over the leg, making sure it gets into the slits.

3. Put the lamb on a rack in a roasting pan and pour the water into the bottom of the pan. Roast the lamb 30 minutes. Reduce the heat to 325° F and continue roasting until a meat thermometer registers 145° F for medium-rare meat, 1 to 1¼ hours longer.

4. Transfer the lamb to a cutting board and let sit 10 minutes before carving. Skim the fat from the pan juices and spoon over the sliced lamb.

If you try this recipe, be sure to tell us what you thought in the comments!