Log In / Join Now

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.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 365,000+ ratings.