Braids of garlic and onions dangle from low beams and cushioned benches line earth-toned walls, inviting lovers to cuddle and neighbors to chat. Chef-owner and Greek native Panos Marinos has created a cozy neighborhood nook where time seems to slow to a meandering Mediterranean pace.
Make a meal from the four pages of appetizers, including terrific spanakopita with fresh spinach layered in crispy filo dough. A huge Kretan salad of kalamata olives, caper leaves, onions and more, topped with an incredibly thick square of feta, makes a good light meal. Skip the pan-fried saganaki (flour-dusted keflotiri cheese flame-melted at your table)--the cheese can be overly salty and tends to get hard quickly. Among the entrees, most chicken dishes are passable, but the tender roast lamb, swimming in rich, garlicky aioli, fares much better.
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