"For those looking for a break from the traditional, Ikanos chef Constant Mentzas takes the cuisine’s cornerstone of seafood and adds creative elements like rhubarb ponzu, rose hip emulsions, and the occasional slice of foie gras. But the restaurant doesn’t forget its roots: The menu also features standards like mezze, , and fish, both fresh and aged, cooked off on a charcoal-fired Josper grill." - JP Karwacki
