Anassa Taverna

Octopus

Char-grilled tentacles with a tender interior and caramelized crust, typically served over fava or with capers and olive oil

Saganaki

Flambéed Kefalograviera cheese with a golden crust and molten center — theatrical and satisfying

Taramosalata

Creamy, properly briny fish roe dip with a lighter texture than most Greek-American versions

Spanakopita

Crispy phyllo triangles stuffed generously with spinach and feta — flaky and well-seasoned

Lamb Chops

Grilled paidakia with herb seasoning, consistently cooked to a proper medium-rare with good char

Whole Grilled Fish

Market fish (often branzino or lavraki) grilled whole and finished with lemon and olive oil — simple and clean

Hummus

House-made chickpea spread with olive oil and paprika — solid but unremarkable compared to the taramosalata

Loukoumades

Honey-soaked Greek doughnuts dusted with cinnamon — a sweet, crowd-pleasing finish

Lobster Pasta

Chicken Souvlaki Platter

Meat Skewers