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"An upscale modern Mediterranean restaurant and bar from Sebrest Hospitality Group, Elia’s menu — overseen by culinary director Ezgi Bozdas and executive chef Cuneyt Bilgin — draws on Greece, Italy, France, Spain, and beyond with dishes such as grilled Spanish octopus (heirloom black-eyed peas, sumac-lemongrass sauce), rack of lamb (Einkorn risotto, beurre fume), and dried eggplant and pepper dolmas (spicy rice, piquillo pepper)." - Naomi Waxman