The all-white two-story restaurant pays homage to the architecture found in the Greek islands with ancient pottery, olive trees, and a seafood display, featuring fresh lobster, giant tiger shrimp, langoustines, black sea bass, swordfish, pink snapper and oysters.
Chef Chris Christou helms the kitchen and his menu offers a range of well known Greek specialties, such as Pikilia with a choice of tzatziki, spicy feta, skordalia, hummus, taramosalata, and melitzanosalata; Saganaki of crispy kefalograviera with lemon spoon sweet; Rhodes Island Stuffed Calamari with four Greek cheeses; Sesame Feta with ﬁg jam; and Spanakopita with leeks and feta, served with herbed yogurt. Whole fresh fish like lavraki, tsipoura, and more are prepared simply and grilled to perfection with Greek olive oil, fresh herbs, salt, pepper, and lemon.
The cocktail-forward beverage program features numerous classic and Greek-inspired tipples meant to pair with Chef Christou’s seafood-heavy menu.
A Greek feast
Kyma Chips, or crispy slices of zucchini and eggplant, served with tzatziki; Zucchini Keftedes with sumac yogurt; Marinated Swordfish skewered with tomato, onion and bell pepper; and Grilled Lamb Chops with roasted garlic and lemon.
The Kymatini and Kyma Spritz, integrating the unique flavors of Mastic (Sap grown exclusively on the mastic trees of the Island of Chios) and The Repo Old Fashion which utilizes Vysino Cherries.