Deeply rooted and Eastern Orthodox-accented cuisine stars at this boldly un-Greektown gem. Flavors from Asia Minor and the Aegean islands to the Greek mountains bracket a lineup of unusual mezédes and substantial entrées. Include wild vlita (amaranth) greens braised Cretan-style and fava beans with Thracian lamb belly confit in your oder, along with intriguing wines, for an unforgettable meal.
Dishes We Liked
Cypriot red wine–marinated smoked pork loin, pickled cayenne, myzithra ($8); wood-grilled octopus, fennel, and red onions ($15); spit-roasted sea bream, red cabbage salad, tashi sauce with tahini, capers, fried colocassia root, and Pontian satz bread $22; fried dumplings, wildflower honey, rose cream, freshly grated Vietnamese cinnamon ($7)