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Magazine Archives: March 31, 2014

Grilled Dorade with Assyrtiko

Jeff Fitzgerald, Dio Deka, Los Gatos, Calif.
Lizzie Munro
Issue: March 31, 2014

Not many restaurants offer the fine-dining experience of Dio Deka, housed in the Hotel Los Gatos. A glance at the menu reveals the inspiration for this Bay Area dining room: Greece. Dio Deka's Chef Jeff Fitzgerald shared a recipe with Wine Spectator, a tsipoura (grilled Mediterranean dorade) a whole grilled dorade seasoned with lemon, oregano and thyme.

For the full article, check out the new issue of Wine Spectator, on newsstands February 25, 2014.

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