
Based on 1,511 reviews
Charred tentacles with a tender pull and smoky depth, usually dressed with olive oil, lemon, and capers — a benchmark dish for any Greek seafood house
Market-fresh fish (sea bass or bream typically) grilled whole and served with lemon and herbs — ordered by weight, priced accordingly, and worth every dollar
Tender squid rings with a light, crisp batter — a reliable opener that holds up well here compared to lesser versions on the strip
Pan-fried Greek cheese arriving table-side with a dramatic flame, salty and rich with a golden crust