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When you think of Greece, you immediately think of the rocky hills filled with beautiful architecture overlooking the Mediterranean sea and fresh olive trees at the base of these hills. It’s no surprise that an upscale Greek restaurant such as Kipos would try to give that sort of experience, but to your palate instead. The restaurant, which opened 5 years ago by brothers Terry and George, looked to share traditional and familial but healthier Greek influences and flavors to Chapel Hill.
Kipos has a fairly consistent menu but rotating a large variety of daily specials based off of seasonal ingredients, especially seafood. All the cooking is done by extra virgin olive oil which is the defining feature of the type of food that they serve. After your meal, don’t forget to stop by their bakery. Kipos has a large selection of freshly baked Greek desserts and pastries.
MEZE PLATTER TO SHARE: Fava Santorini, Melitzanosalata, Tirokafteri and Taramosalata
Before coming to Kipos, our general knowledge of Greek spreads was not very vast, with things such as Tzatziki and hummus being the only few that came to mind. However, at Kipos we were offered 4 completely new spreads that were strategically picked by the chef because of their ability to complement each other.
Justin: “Fava Santorini used yellow split peas instead of chickpeas, and this is noticeable in the differences in texture. The Fava Santorini was lighter and had a lot more distinct flavor that a hummus would.”
Yixue: “The spiciness of Tirokafteri is attractive and unique. Tirokafteri is a combination of feta cheese, chilies, and yogurt. I personally do not like the goat cheese taste. But the chili flavor mixed with the light yogurt lightens the feta flavor and builds up the flavor profile. You will feel the presence of the feta at first, but it will quickly be greatly covered by the yogurt taste, and at last, comes the mild spiciness which will remain on your tongue.”
Haokun: “All the dips tasted great with the pita bread, which is simply used as a base platform for the dips. The pita bread at Kipos is freshly baked, crunchy outside and soft inside. It is thin and just takes you three or four bites to finish. For spreads, Melitzanosalata is the most extraordinary one. The roasted eggplant with garlic oil gives the spread a soft texture, while the walnuts, parsley, and peppers add a crunchy texture, a hint of spiciness, and a refreshing taste.”
Alan: “The Taramosalata is made from tarama, the salted and cured whipped salmon roe, olive oil and lemon juice. Roe refers to the matured eggs in the ovaries, although this taste was rather subdued. This might have been for the best though, as roe seems like it could easily overpower the palate.”
MEZEDES HOT: Grilled Octopus
The grilled octopus is a very popular dish at Kipos. It is wood grilled that gives it a smoky flavor and a unique texture that no one would expect.
Yixue: “The texture is soft. The smokiness is what gets my tongue. It is not too oily or greasy but has an earthy flavor. Fennel is another highlight of the plate. It brings out the freshness of octopus while adding up more layers on top of the smokiness.”
Haokun: “The octopus is char-grilled with olive oil and lemon. It is very tender and chopped into about thumb size. I very much like it paired with iced drinks. When I eat the octopus, I can feel the crispy tail part and the tender body part. I would finish up the bite with a sip of the chilled drink, refreshing my taste buds.”
OLGA’S HANDMADE PHYLLO PIES: Spanakotiropita
This Phyllo Pie is the signature dish made by Olga, a head chef and one of the co-owners of Kipos. Our waiter was the most enthusiastic about this one, telling us that this was the go-to snack for the waiting staff between shifts. It is also the pie that Greek people would eat at any time of the day.
Haokun: “The spanakotiropita is a very light dish and has a prominent spinach taste. The skin of the pie is layers of filo (phyllo), a very thin unleavened dough used for making pastries such as baklava. Each layer is so thin and a bit soft that immediately melt in my mouth. It’s the perfect snack if paired with tea or coffee.”
Alan: “This dish is a classic spanakotiropita, a Greek spinach and cheese pie. Olga’s version incorporates feta cheese, which adds a strong, tangy taste. When you take your first bite, you’ll notice how creamy the feta is and how the chewy spinach adds a welcomed contrast to the texture. I’d imagine that the spanakotiropita would be incredibly filling and satisfying for a single person. Kipos has a variety of vegetarian offerings, but I’d say that Olga’s Handmade Phyllo Pies is one of their strongest ones.”
SOUP & SALAD: Hariatiki / Greek Salad
This classic salad was the biggest “fresh factor” of our meal, presenting many different elements to the plate that seemed unmatched.
Justin: “Every element about the salad tasted fresh, the cucumber, the tomatoes, the feta, even the olives. Olives might be my least favorite food, yet I found myself eating a bunch by themselves, simply because of how fresh they were. The freshness of the olive really helps bring out the bold flavors that it possesses.”
Yixue: “The Greek salad is juicy and has the proper amount of seasoning. It is finished with salted capers, which is essential in Mediterranean cuisines and, of course, Greek cuisine. Capers might be indigenous to tropics and later being brought to the Mediterranean areas. Capers fruit is usually salted or pickled and commonly used in salads, pasta, and as a garnish or seasoning.”
ROTISSERIE: Herb Roasted Lamb
The practice of cooking meats by constant spinning over a wood fire is what is known as “rotisserie” and is a popular cooking method in Greek cooking. This renowned “rotisserie” method of cooking was really what made this popular dish stand out with our writers. Chef Terry ensures that the meat is cooked for 5-6 hours before it’s ready to be served.
Alan: “Along with the grilled octopus, the roasted lamb is one of the two most popular dishes offered by Kipos. The wood fire grill infused the meat with an earthy flavor. Before this, I associated wood-fired food with bitterness and dryness. To my surprise, I genuinely enjoyed this dish. Although the lamb did taste a little like wood (or what I think wood would taste like), it complemented the juicy and tender texture.”
Haokun: “The lamb is roasted just for the right time. I would assume that it would pair very nicely with red wine. If allowing me to judge, the wine can bring the earthy flavor of the lamb, balance the smokiness of the wood fire, and clear the greasy taste after you finish the dish.”
ENTRÉE: Daily Special-Whole Fish Flounder
The daily special of flounder was what the chef claimed was his best item on the menu, so of course, we had to try it!
Justin: “The flounder is just caught off the NC Coast with the bones in and everything! It was clear that the fish was just caught, the flavor, just so fresh and vibrant. The meat was able to just slide off the bone and you could only taste the fish, rather than there be a mask of flavors from a frozen fish.”
Haokun: “Kipos keeps the original flavor of the founder, which is a bit salty like the sea water. Topped with lemon juice and herbs, the flounder also gives a sour flavor. The extra virgin olive oil kept the fish warm and juicy. The texture of the meat is soft and it’s better to eat with the sides of lemon-seasoned potatoes and grilled cauliflower because they add another layer of textures and flavors.”
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