Savory Greek yogurt preparations are offered as side dishes, snacks or small meals at GRK, a single-unit fast-casual Greek restaurant in New York. For the Corfu, Jerry Liberatos, the co-owner who handles operations and product development, gives customers an option of fat-free or 2-percent Greek yogurt — although he pushes the 2 percent because it’s creamier and less sour. On top of the yogurt he layers lentils that have been simmered in water with bay leaves, olive oil ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.