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You might want to consider a breath mint after consuming the savory offerings--most of which are expertly flavored with a combination of dill, onion, garlic and lemon--at this fantastic Greek restaurant. Its pumpkin-orange walls, beige table linens and candlelit tables ooze warmth. A mouthful in more ways than one, the kolokythokeftedes mykonos croquettes, made from zucchini, scallions, dill and feta cheese, were deliciously tangy. The original Agnanti in Queens is praised for its grilled octopus appetizer, and you"ll find it at the new location, too, liberally sprinkled with oregano, olive oil and vinegar. Service is casual and friendly; and they"ll be happy to call for a car service if you"ve sampled too much from the Greek-heavy wine list.

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