Yes, it is true, no more skordalia.

Originating at Broadstreet Cafe, skordalia is the overly garlicky bean dip that has had a cult following for 25 plus years. As the years progressed and different chefs took on the recipe the amount of garlic grew to such extremes if you took some skordalia home the next day your whole neighborhood knew.

Actually, because of that, it did get 86’d from the menu for a few years. Fast forward to the opening of ZZest Cafe and the discovery of the original recipe. We were shocked to see only two teaspoons of garlic in the recipe! After rewriting and calculating a restaurant quantity, we added a drizzle of lemon olive oil to brighten it up. We had success for a few years.

Not only is ZZest Lunch Counter closing, the new concept Lettuce Unite does not lend itself to skordalia.  It also is a time-consuming recipe that is to labor intensive to produce. Ideally, you use leftover stale bread. We don’t seem to have that anymore and end up baking bread and letting it get stale! Also, cook your potatoes a day in advance they should be cold. We have limited cooking abilities in our food court space so; it was a challenge. Note there is the paste which is the bottom layer then it gets topped with beans. Of course, a baguette is a perfect sidekick. For what it is worth, Lettuce Unite intends to keep our delicious bread at least for the time being. If you really want a treat stop by and grab a loaf or 10, as some people do! Finally, this recipe works but it isn’t the original, we were surprised to see once again, different chefs added a twist. So feel free to add your own even if its more garlic!


Skordalia Paste

1 loaf day old French bread, crust removed

2 lbs day old boiled red potatoes, peeled

2 oz almonds

1 oz white wine vinegar

1 tsp. sugar

2 tsp. salt

1 tsp. pepper

¼ cup canola oil

1 tbs. roasted garlic

Cut crust off of the bread and soak the bread in cold water for 2 minutes to soften and squeeze out excess water.  Peel day old boiled potatoes and smash.  Puree the almonds with the vinegar, sugar, salt, and pepper in a food processor first.  Then add the wet bread, mashed potatoes, and roasted garlic to the food processor as well and drizzle in the canola oil. If the paste is too thick just thin it out with a little bit of cold water. 

Skordalia Beans

2-15 oz cans northern white beans, drain/rinse

¼ cup green onion, chopped

¼ cup red onion, chopped

1 ea. red pepper, chopped

1 garlic clove, minced

¼ cup olive oil

Salt and Pepper to taste

Mix all ingredients gently in a bowl. Season with salt and pepper.