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"Stepping inside evokes a sunset Aegean beach cove—pale pinks, stone, and brick—and the buzzy, always-packed dining room pairs two-martini vibes with modern Greek cooking that melds ancient and avant-garde techniques; highlights include cod cheeks with smoked avgolemono, fermented sauces months in the making, and pickled, foraged produce atop fresh-caught fish, resulting in cuisine that aspires to Michelin-level excellence." - Todd Plummer, Shannon McMahon
Whole grilled fish, inventive cocktails, Aegean wine, fermentation program