What we did have to start was their Cheese Plate composed of Fiore Sardo, Pecorino and Grana Padano accompanied by a plum quince jam and caramelized nut clusters. Don't get me wrong - I like all three of these cheeses but they are all firm and have somewhat of a similar consistency -- a unique choice for a cheese plate as traditionally you want to showcase a series of cheeses with different textures and flavor profiles. To their benefit - their cheese selection does change on a daily basis apparently.
Then I had their Octopus a la Plancha served with celery, oregano and a red wine vinaigrette which was simple, savory, sleek, and fabulously flavorful. This was all about the Octopus and allowing it to shine and shine it did!
We also tried their Spiced Squash Panna Cotta topped with pistachios and served with Marcona Almonds and a Balsamic sorbet. A very unusual dessert that although it made your mind think of Thanksgiving was quite aromatically fabulous and a bold dessert menu decision.
Overall a lovely meal in a convivial atmosphere -- the menu surely takes its risks in the same way that the design pushes itself with the corrugated walls. A nice modern update of a Greek classic.
115 East 60th Street