Evvia Estiatorio

Paidakia (Lamb Chops)

Wood-fire grilled rack chops with a carbonized crust and rosy interior, seasoned with lemon and herbs — the defining dish of the restaurant

Grilled Octopus

Charred tentacles with a tender chew, dressed simply with olive oil and lemon — a benchmark version of a dish most restaurants overcook

Wood-Roasted Whole Fish

Whole branzino or sea bass roasted in the hearth, arriving table-side with crisp skin and moist flesh that benefits from the smoke

Spreads Platter

Rotating selection of Greek dips — taramosalata, skordalia, tzatziki — served with warm grilled pita that makes the $18 entry price feel reasonable

Spanakopita

Flaky phyllo triangles filled with spinach and feta, crisp without being greasy — a reliable opener before the heavier mains arrive

Horiatiki (Greek Salad)

Tomatoes, cucumber, olives, and a thick slab of feta — classic execution, properly seasoned, makes a good counterweight to the rich grilled proteins

Loukoumades

Warm Greek honey donuts dusted with cinnamon and walnuts — light, airy, and a better landing spot than baklava for dessert