Petros

Executive Chef Petros Benekos

451 Manhattan Beach Blvd. in Manhattan Beach | 310-545-4100 | petrosrestaurant.com

Petros in Manhattan Beach offers Hellenic California cuisine—foods such as fresh fish, vegetables, salads, ripe tomatoes, fresh cheeses and homemade yogurts all based on simple, high-quality ingredients and Greek flavors like honey, olive oil, oregano, lemon and homemade phyllo dough. The restaurant also serves its own wines produced in the Santa Ynez Valley.

Owner and chef Petros Benekos opened Petros in 2005. He has since expanded to Santa Ynez and Santa Barbara. Petros Kafe (a new concept) is set to open this fall. Additionally, Petros caters for all size events.

Chef Petros moved to the U.S. in 1988 and opened a clothing and shoes business, which is still open in El Segundo. His cuisine is based on the tradition of his family’s cooking and his personal experience from living and eating in Greece, France and Italy, where he dined out daily. 

“There is a misconception of Greek food that it is made of heavy lamb dishes, moussaka, gyro and baklava, and that it is extremely ethnic,” says Chef Petros. “But I have created a cuisine with fresh, healthy ingredients based on traditional recipes.”

In addition to loving the food, the chef says his customers love the restaurant’s open, airy and welcoming ambience, with its great patio and smooth arches. “When the customers leave and I thank them, they thank me back,” he says. “They say, ‘Great job.’ ‘Great food.’ ‘Thank you.’ ‘Amazing.’ This is the greatest reward. Money cannot buy that.”

 

Root of the Earth 

1 pound potatoes, peeled

½ pound fresh carrots, peeled

1–2 yellow beets

1 pound broccoli

1 pound cauliflower

1 bunch scallions

2–3 heirloom tomatoes

½ bunch parsley, chopped

garnish with feta cheese

 

Dressing

1½ cups extra virgin olive oil

juice from 1½ lemons

1½ tablespoons red wine vinegar

2 tablespoons whole grain mustard

salt to taste

In a mixer or blender, combine all dressing ingredients and blend until thick. Set aside.

Boil potatoes and carrots them for 25 to 30 minutes until tender. Chop into medium size. Wash beets and boil in salted water for 40 minutes, until you can stick a fork in easily. Peel and cut into cubes. In salted water, boil broccoli and cauliflower for 8 to 10 minutes. Cut into pieces. Chop scallions and tomatoes and set aside.

Place dressing in a mixing bowl and slowly toss in vegetables, coating evenly. Serve with sprinkled parsley and a slice of feta for garnish.

Serves 4–6