Photos by Ed Williams
Two Main Line sisters offer a memorable menu inspired by the Greek Isles at Avlós, their new restaurant in Phoenixville.
Thanks to sisters Nikoleta and Katerina Skartsilas, the Phoenixville address that once housed Andrew Deery’s beloved Majolica has been given fresh life. Avlós offers diners a memorable taste of the Greek Isles. Frankly, all that’s missing is the sparkling Aegean Sea. A space once marked by its elegance is now a light and breezy taverna not unlike something you might discover while strolling some cozy alley in Mikonos.
The BYOB seats about 80 in a narrow but deep interior painted various shades of white. Colorful artwork hangs on a textured brick wall, and crisp white table linens are offset by blue-striped napkins, mirroring the Greek flag. Authentic music adds to the mood without overwhelming conversations.
Just outside along Bridge Street, white canvas umbrellas shade pebble-topped tables designed and created by the Skartsilas sisters. The exterior is framed in weathered wood and sports a near-hidden Greek key pattern at roof level and a cerulean-blue sign over the front door. “We knew the area needed an authentic Greek experience,” says Katerina.
“And I had a way of producing a fresh, fun menu that would work in this wonderful community,” adds Nikoleta.
At Avlós, octopus tops the list of must-tries, its tender, crisply seared meat accompanied by fava puree, red onions and vinegar. Other seafood highlights include swordfish, salmon and a grilled branzino fillet, all plated over bulger and seasonal vegetables, with capers, herbs and tzatziki. Bring a favorite bottle of buttery chardonnay for the perfect pairing.
Turf-lovers will love the chargrilled lamb chops—nicely seasoned, meaty, tender and served atop soft zucchini and lemon potatoes. The pork souvlaki and Kota Kopanaki (roasted chicken thighs) are also well-executed options.
A Crete export, the veggie-themed dakos is a double-baked, biscuit-like barley rusk topped with sliced tomato, grated feta, capers and a wild Greek oregano that’s a bit more savory and complex than its Italian cousin. The kritiki is served in a large ramekin with a vibrant mélange of tomatoes, cucumber, scallions, capers and cracked olives, along with barley rusk and a large wedge of feta.
End your evening on a classic note with the galaktoboureko (creamy vanilla-scented semolina custard with a baked phyllo crust) and a traditional Greek coffee.
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