This contemporary, handsome Greek restaurant spells comfort, with cushy banquettes begging for big groups or luxuriant naps. "Boukiés" means "small bites" in Greek, and a meal can easily be made of them (we've found four small plates are sufficient for two). A baked medley of Greek cheeses served with roasted red pepper compote and a smoked potato seafood salad of mussels, shrimp, octopus and lemon-mustard vinaigrette kick off proceedings well. Pulled-lamb sandwiches on pita and braised Macedonian-style meatballs simmered in red wine, prunes and leeks are incredible. Challenge your wine knowledge with an erudite Greek list that's not dumbed down, featuring unpronounceable grapes from regions you've never heard of. Athens native Christos Valtzoglou (Pylos) and Greek-food guru Diane Kochilas are behind it.
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