"The place is big, with around 200 seats, and is always full. The front room is smaller and homey, with a quaint bar, while the adjacent dining room is boisterous and busy, with servers whizzing by to the open kitchen—there's usually chicken or lamb turning in view on the spit. This is a great place to share and, as it's a Greek restaurant, lamb is recommended and always done right, whether it's meatballs, shank, chops, skewers, or in Mouussaka. Tender grilled octopus served with lemon juice and olive oil is a popular choice, as is the traditional grilled whole fish with horta and lemon. Start the night with traditional sharing mezes such as the stuffed grape leaves and saghanaki, pan-fried tableside. Opa!" - Kimberley Lovato, Jenna Scatena