Dining
BY KAMERYN GRIESSER
Lamb gyro ($19.14) rotisserie lamb gyro with onion, tomato, tzatziki and a side of fries.
Artemis Mediterranean Grill serves signature dishes such as Chicken Souvlake ($21.54) , a Greek-style kebab with a grilled vegetable skewer, saffron almond and apricot rice pilaf, pita bread and skordalia garlic sauce.
PHOTOS BY KAMERYN GRIESSER COMMUNITY IMPACT
Artemis Mediterranean Grill o ers comfort food Tucked behind the Hill Country Galleria, Bee Cave residents will nd Artemis Mediterranean Grill, a Greek-style restaurant with a sleek, modern interior. Hailing from Lake Tahoe, California, owners Angela and Brian Luke aim to recreate their success in the Golden State by o ering equal doses of authenticity and approachability with their menu. What’s on the menu?
General manager Billie Dixon and co-owner Angela Luke want to make Greek wines more approachable.
grilled mahi-mahi, as well as classic Greek appetiz- ers, such as dolmas and baba ghanoush. There is also a full-service bar and hand-selected Greek wines available for pairing. “We really want to make Greek wines approach- able since not many people know about them,” said Billie Dixon, the general manager. Looking ahead Partnered with Dixon, Angela Luke said she hopes to become more involved with the com- munity through local tasting events and in-house wine dinners. Additionally, Angela Luke said they are looking into adding brunch and breakfast items to the menu.
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While patrons can expect Mediterranean staples, such as gyros and kebabs, Angela Luke said Artemis di erentiates itself from the fast-casual food options by o ering fresh, made-to-order dishes and hearty entrees that can’t be found at a food truck. Alongside a variety of soups and salads, the menu includes gnocchi gorganzola, lamb mousaka and
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4025 Ranch Road 620, Bee Cave www.artemismediterraneangrill.com
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