This is a post by N&O restaurant critic Greg Cox:
Giorgios Bakatsias, prolific restaurateur whose eclectic portfolio currently includes nearly a dozen establishments ranging from steakhouse (Bin 54) to French bistro (Vin Rouge), is at it again. This time, he's returning to his Greek roots.
And it looks like he's pulling out all the stops for Kipos (431 W. Franklin St.; 919-425-0760; kiposgreektaverna.com), which opened over the weekend in the erstwhile home of local landmark Pyewacket (and more recently, the Malaysian restaurant Penang). The location in The Courtyard comes with a bonus of three al fresco dining spaces that more than live up to the restaurant's name, which is Greek for "garden."
An extensive main menu of hot and cold meze, house-made phyllo pies, and entrees ranging from whole roasted fish to pastitsio and moussaka to rotisserie-roasted lamb is just part of the attraction.
Daily features include temptations such as Wednesday's braised pork shank, Thursday's lamb meatballs in Smyrna tomato sauce, and Saturday's eight-hour braised wild rabbit with pearl onions and fresh bay leaves.
You could make a vegetarian feast from the likes of gigante beans in tomato sauce with fresh herbs, simmered wild greens with lemon oil and sea salt, and a salad of local roasted beets, Greek skordalia and baby arugula in a dill lemon vinaigrette.
The restaurant and in-house bakery (which turns out an international assortment of breads and pastries) are open Tuesday-Thursday from 8 a.m. to 11 p.m., Friday-Saturday from 8 a. m. to midnight, and Sunday from 8 a.m. to 10 p.m.
Send restaurant news to Greg at email@example.com. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.