Page 28
Agostini keep the menu
and the atmosphere fresh
and exciting.
E. G. Nicks boasts an
extensive list of specially-
brewed craft beers and
unique cocktails, along
with an impressive list of
premiumwines.
The menu includes
items like the newCaprese
ravioli, with a kale and
pesto sauce that brings din-
ers back again and again.
The exceptional flatbread pizzas offer unique toppings like
bacon, lettuce and tomato or Caesar salad along with the
expected traditional pepperoni and cheeses. The exception-
al flatbread crust on these treats has made them one of the
biggest sellers on the late-night and lunch menu, Agostini
said. The imaginative new dishes like the pear and spinach
salad added to themenu have drawn rave reviews from reg-
ulars.
The menu still includes the customer-favorite planked
whitefish, chosen as the best in the state by food critics and
the award-winning spare ribs, Bang-Bang Shrimp and bour-
bonpot roast nachos.
Agostini said the menu includes several items which can
be prepared gluten free and some vegan dishes, which are
becomingmore andmore popular.
Local diners know that the kitchen often offers lunch
specials, using fresh ingredients and weekends almost
always include dinner specials, allowing Agostini to demon-
strate some of the culinary creativity that he has displayed
withhis various TVappearances.
Meals range from $10 to $20 or so and are served in a
relaxed and comfortable atmosphere. The restaurant is
known for the variedmenu, family-friendly atmosphere and
spirit of fun, whether there is a festival going on or simply a
celebrationbecause it is Tuesday.
“Food is an art,” Agostini said. “We work hard to keep
everything freshand exciting.”
Greek Islands Eatery
306 SouthMain St.
Plymouth
(734) 335-6303
The Greek Island Restaurant located downtown onMain
Street across from Kellogg Park is not just a typical Coney
