"Estia is a sprawling, upscale, semi-sceney Greek restaurant in Center City. It comes from the same team as Almyra, an untzy Rittenhouse spot that belongs in an adults-only all-inclusive in Tulum, so it’s no wonder that this elder sister’s aesthetic is Greece as imagined by the EPCOT design team. Stone columns, Greek urns, and fake flowers aside, Estia’s service is always on point, the food is quite good, and it's a warm and welcoming place for big groups or dinner with the in-laws. photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo While the lamb and seafood-forward dishes are incredibly consistent here, they’re also quite expensive—the chops are savory, juicy perfection, but they’re $52, and the fresh fish selections start around $55 a pop—so you’ll want to know how to order. Start with some of the oysters or octopus from the massive, icy display of seafood that anchors the room, or an order of the crisp-fried Estia chips. The lobster linguine should always be on your table, but skip the boring pasta a la greca and the too-tough filet mignon (you’re around the corner from Butcher & Singer after all). photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo There’s a pre-theater, three-course menu for $40, and great deals on small plates and cocktails during Happy Hour. But if you’re prepared to splurge, or just want to feel like you’re at a celebratory dinner on the set of Mamma Mia 3: Now In Mykonos!, look no further. Food Rundown photo credit: Nicole Guglielmo Estia Chips Paper-thin slices of zucchini and eggplant are lightly fried for a crispy exterior and still-tender interior. The stack comes with their lemony tzatziki for dipping. Get it. photo credit: Nicole Guglielmo Horiatiki There are few things we love more than a salad without lettuce, and this is a fantastic one. Ruby red tomatoes, crisp red onion, hunks of cucumber, and creamy feta squares are tossed in a tangy red wine vinaigrette. photo credit: Nicole Guglielmo Spreads Pikilia What’s dinner at a Greek restaurant without an assortment of spreads and warm-from-the-oven pita? Crap, that’s what. Luckily, there’s this trio—you want the cool and lemony tzatziki, the roasted red pepper htipiti that has a hint of heat from cayenne, and the deliciously garlicky smoked eggplant melitzanosalata. There’s no shame in asking for more pita. photo credit: Nicole Guglielmo Lamb Chops Estia does not ask what temperature you’d like your lamb. While this sends us into a mild panic, our fears are always assuaged by the first bite. They’re deeply savory and well-seasoned with just a touch of char on the outside, and a gorgeous medium-rare pink on the inside, every time. photo credit: Nicole Guglielmo Lobster Linguine This dish is a showstopper. Luckily, it’s as tasty as it is gorge. There’s a surprising depth of flavor to the sauce—it’s creamy but not heavy, savory from the tomatoes but balanced with sweetness from the lobster, and the pasta itself has just enough bite. photo credit: Nicole Guglielmo Lavraki A flaky white sea bass is chargrilled with lemon and oregano, then filleted before serving. It’s simple, if a little boring, but satisfies a whole fish craving." - Alison B. Kessler
