His wife, pastry chef Hsing Chen, a French Laundry veteran, runs the dessert program, including the baklava frozen yogurt that shows up in nearly every review. The kitchen leans hard into live fire: a wood-burning oven handles nearly everything, pitas get stretched and brushed with olive oil to order, and a daily live-seafood program flies in whole fish -- barbounia among them -- straight from the Mediterranean, while whole lamb comes from Slagel Family Farms and gets butchered in-house every week. The wine list is entirely Greek, more than forty bottles deep.
It's part of Eat Well Hospitality alongside Mano a Mano next door and River North's Asador Bastian, and it's collected real outside validation: a MICHELIN Guide listing, Chowhound's Best Greek Restaurant in America, and an Esquire Best New Restaurant nod. Weekend brunch starts at 9am.
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