
Based on 844 reviews
Paidakia-style chops, chargrilled with lemon and oregano — the acid-fat balance is the whole point and Greek joints live or die on this dish
Marinated pork or chicken skewers with the char that only comes from a real open flame, served with pita and tzatziki
Flaming pan-seared cheese — the table-side presentation is half the point, the salty crust is the other half
Spinach and feta in layered phyllo — the test is whether the pastry shatters or just bends; the version here earns its reputation