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"Escape to Greece in a room of white-washed walls, bare wood tables, and shades of blue, where seafood-forward fare pulls from the Aegean and Mediterranean. Begin with house-cured sardines served with taramosalata and carob bread, then tuck into dolmathes, those grape vine leaves wrapped around well-seasoned rice. Traditional dishes reign here, and avgolemono—its lemony broth bobbing with braised chicken and orzo—warms on the coldest nights, before a finish of bougatsa, a beautifully fried round of phyllo layered with warm semolina custard." - Michael He