The Pappas family sidesteps nostalgia at their Greek restaurant in favor of something transportive, trading heavy taverna vibes for a sunlit, island-leaning sensibility. The menu leans into seafood, wood-grilled meats and a sharp mezze program: think prime ribeye souvlaki with blistered tomatoes and pickled fennel, or a raw oyster bar with Mediterranean accents. The design mirrors the Cyclades with light-filled spaces, warm woods, sea-toned lighting and even an indoor olive tree. Drinks highlight Greek spirits like ouzo and mastiha, alongside wines from lesser-known Greek producers. The baklava cheesecake is a classic for good reason.

Go to the Full article