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"James Beard Award winner Jimmy Bannos Jr. returns to his Greek roots with a first solo restaurant that emphasizes open-fire cooking, house-made pita and pastas, and locally sourced vegetables, alongside one of the largest Greek olive oil programs in the U.S. Set in a 9,000-square-foot space with indoor and terrace seating, the modern spot blends rustic and contemporary design—expansive windows flood the room with natural light while ceramic sculptures and Greek artwork add warmth and character." - Jeffy Mai