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Named after the Greek claypot, thousands of which are hanging from the ceiling, this upscale Greek restaurant stands out from the East Village dining scene for its beautiful décor and refined, modern take on Hellenic fare. The meal starts with a gratis helping of warm, nicely chewy pita triangles served with the spread of the day (like a creamy fava bean dip). Of the attractive appetizers, most appealing is a napoleon of thickly sliced, earthy beets layered with a minty feta mousse. A pistachio-crusted wild striped bass entrée is less successful, a side of chard and spinach unappetizingly lukewarm and bitter. Despite a few minor missteps, the place is packed nightly.

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