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Poseidon South Beach: New, Greek, and Wonderful

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It ain't easy to open an eatery on South Beach, much less on Washington Avenue, a whirl of wandering tourists and traipsing whack jobs. But despite common misconceptions, it is possible to maintain a level of culinary integrity while setting up shop in the Wild West (South, whatever).

Just ask the Pyliotis brothers, the duo behind Poseidon, a newly launched Greek bistro. They're also behind the nearby Zesto Pizza & Subs (a favorite SoBe haunt for the late-night set). But for the siblings, Poseidon is a whole new world, one of classic Greek dishes, unique ingredients, and local patrons.

Last night, Short Order was invited to sample their goods. Check out what we noshed on after the jump.

See also:
- Kouzina: Tapas Bar Turned Greek Bistro
- Acropolis Greek Taverna to Bring Ouzo and Belly Dancing to Coconut Grove

The blue-and-white décor is an obvious nod to Greek tradition. And the brilliant azure landscape of Santorini hanging over the bar makes Miami Beach look like the Jersey Shore -- post-Sandy.

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In addition to its American efforts, the Pyliotis family owns 3,000 olive trees in Kalamata, Greece. Brothers and co-owners Vasilios and Demetrios (also the head chef) use their family's products in their recipes and hope to one day import their olive oil in bulk to the States.

The oil itself is impressive -- rich, flavorful, fruity, 100 percent organic, zero percent acidic, and made with the cream of the crop of the family's harvest.

In addition to their own homemade olive oil, they employ a little-known Greek ingredient, "masticha," in some of their recipes. Used as a chewing gum, a base for liqueur (known as Skinos) and a flavoring, the white resin has a flavor reminiscent of anise. Added to their lobster bisque, it creates a unique, slightly sweet and almost celery-like aftertaste.

On our evening visit, we sampled the following:

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Saganaki, $8: Piquant, rich Kefalotiri cheese pan-seared and flambe'd with Greek koniak Metaxa.


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