The Greek tribeca

Grilled Octopus

Charred tentacles with a smoky exterior and yielding interior, typically served with a bright lemon-herb finish

Saganaki

Pan-fried Greek cheese flambéed tableside, arriving golden and bubbling with a crisp outer crust

Tzatziki

Thick, garlicky yogurt dip with cucumber and dill — a benchmark version that holds up against the best in the city

Taramasalata

Creamy, briny fish roe dip with a silky texture and subtle smokiness, best scooped with warm pita

Lamb Chops

Herb-marinated chops grilled to order with a charred crust and pink center, a reliable centerpiece of the menu

Spanakopita

Flaky phyllo triangles stuffed with spinach and feta, crisp on the outside and savory throughout

Moussaka

Layered eggplant and spiced ground meat topped with a thick béchamel, hearty and well-seasoned

Greek Salad

Chunky tomatoes, cucumber, Kalamata olives, and a generous slab of feta dressed simply in olive oil — honest and refreshing

Baklava

Honey-drenched layers of phyllo and chopped nuts — a sweet, sticky finish that lands well if you have room