Go for Greek-Inspired Cuisine at Mazi

George and Eleny Zeppos have done it again. Their fine-dining gem, Mazi, sparkles like water dancing brightly on the Mediterranean Sea. Located right in West Reading — with white-linen topped tables both outdoors and indoors — this Greek-themed New American Cuisine restaurant adds an elegant-yet-comfortable vibe to complement Penn Avenue’s lovely stores, unique boutiques and appealing gathering spaces. Its name is pronounced Mah-zee, with an accent on the “zee.”

“Mazi means together in Greek,” explains George. It’s the feeling of togetherness that he and Eleny hope to impart with this particular dining experience, reinforcing the long-valued Greek tradition of sharing the love of family and community through delicious food and drink.

The menu is focused on ingenuity, with modern offerings and presentations that clearly draw flavors and directives from the Greek islands’ own combinations of herbs, goat and sheep cheeses, fruits like lemons and figs — all of which emerge in various marinades and sauces to enhance fish and shellfish, meats like veal and chicken, pasta and vegetables.

The sea’s harvest yields numerous tasty specialties. Hungry for a crispy Calamari appetizer? It’s here. How about Ouzo Mussels? What a great idea. And try the Octopodi as well, an item specially charcoal grilled and accompanied by red pepper hummus and shishito peppers.

Another savory appetizer not to be missed is the Saganaki, fried sheep cheese that’s thin-sliced and tender-chewy, rich on the tongue and so delightful with a tart lemon-brandy sauce. Pita bread accompanies this dish, and while it’s technically one serving, it can easily be shared.

Summery Drinks and Salads

The Medusa! Do try this feisty mythology-inspired cocktail invented by bartender Amanda. This might well be the most refreshing drink on the planet. It says cool, cool, cool all the way down — yet slides in a final, teeny punch of heat, thanks to the peppercorns and liquor swirling about. This creation is made with infused gin, featuring cucumber flavor with artfully visual slices of cukes mindful of the classic Medusa’s snaky hair; plus dill, peppercorn, lemon, St. Germain liqueur and tonic. Why have a gin and tonic when the Medusa’s in town? (Note: The bar uses eco-friendly straws. How savvy.)

Naturally, the extensive wine lists, Scotch choices and numerous other libations at Mazi reflect the Zeppos’ selective hand, with considerable options for pairing with your entrée. Once again, that tradition of enjoying one’s dinner to the fullest and finest culinary level is evident here.

A Village Classic Greek Salad is always enticing, but so is Mazi’s Fig Salad made with field greens, Kasseri cheese, fig compote, prosciutto di parma and a honey-balsamic vinaigrette. But then there is a Spinach Salad that sings like a siren-song to anyone who is accustomed to and loves the super-famous baked dish called Spanakopita (spinach and feta cheese pie). This salad dish is a deconstructed Spanakopita, a gorgeous plate where spinach leaves lift up, dotted with small chunks of fresh feta cheese, and adorned with curly pages of crispy, fragile phyllo! So delicate and tasty, and with all the flavors of spinach pie in a fun, healthy construction.

: Heidi E. Reuter

Swoon over Chilean Sea Bass, Mediterranean Shrimp Pasta

If you yearn for generous, pure white forkfuls of tender sea bass, the entrée decision is simple. Chilean Sea Bass is placed in soft, multicolored pebbles of deliciously herbed couscous, along with a touch of spinach, and ringed by a roasted red pepper, gorgeous in color with a tangy-sweet effect. The filet itself is centered like a king, full-flavored and delicately meaty, with a gentle touch of char-grill on the top side.

To satisfy your shellfish obsession, look to Mussels Pappardelle or perhaps the Mediterranean Shrimp Pasta, where lemon white wine is tossed over juicy, sauteed shrimp, and the pasta enjoys the true Mediterranean garden treatment with artichokes, capers, olives, spinach and tomatoes.

In addition to offering Spanakopita made with the family recipe, Mazi’s menu also lists charcoal-grilled Lamb Chops and slowly braised Lamb Shank Yvetsi. The Laconia Chop (prime veal) is an outstanding favorite with patrons; the meat is grilled and marinated with garlic, butter and thyme, roasted peppers and olive oil, served atop feta orzo.

From Souvlaki to Baklava

Steak lovers will find the Souvlaki extremely satisfying, as it presents thick morsels of filet fused with the taste of three different varieties of grilled peppers, onions and other vegetables — all imbued with spices and herbs and ladolemano (lemon and olive oil sauce). Flanking the meat is a long, low hill of luscious, hand-cut potato fries, while a light sprinkling of feta cheese dusts the whole plate.

As for dessert… “I highly recommend the baklava,” says George, smiling. “My mother makes it.” Talk about authentic and delicious in the same breath! The homemade honeyed confection leaves such a sweet taste in your mouth, a perfect ending to a fantastic experience.