"The Apollo has put contemporary Greek food on the local map. Shared plates are designed to bring the table together—start with the more traditional taramasalata mullet roe dip with warm pita and olives or the more innovative saganaki cheese with honey and oregano. Heartier mains are cooked over wood and charcoal, from barbecued octopus and white beans to oven-baked lamb shoulder with lemon and Greek yogurt. Loukoumades donuts make a divine dessert." - Sophie Davies
