Mezes

Saganaki

Pan-fried kefalograviera cheese arriving table-side in a dramatic flambé, with a crispy golden crust giving way to a molten, salty interior

Spanakopita

House-made phyllo triangles packed with spinach and feta, with layers that shatter cleanly and a filling that isn't over-salted

Calamari

Lightly dusted and fried to order — tender inside with a thin crisp shell, served with a bright lemon and herb dipping sauce

Grilled Octopus

Charred tentacles with a smoky exterior and a texture that's firm but not rubbery, finished with olive oil and lemon

Lamb Chops

Herb-marinated loin chops grilled over high heat, arriving with a charred crust and a blush-pink center — the benchmark dish for any Greektown restaurant

Souvlaki

Skewered and grilled pork or chicken served with warm pita, tzatziki, and a crisp chopped salad — well-executed classic

Tzatziki

Cool, thick strained yogurt with cucumber and a forward hit of garlic — a reliable companion to everything on the table

Loukoumades

Honey-drenched Greek donuts fried to order, arriving hot and pillowy with a drizzle of cinnamon — the only dessert worth ordering