Chef-owner Caliopi Buck named their homey restaurant after her Greek grandparents and their generous cooking influences. The menu changes weekly, sometimes daily, driven by the seasons and available produce.

You can expect a few Greek dishes like housemade pita or saganaki with honey, but the remainder moseys with the whims of the chef — who spent four years dedicated to pastry and loves surprising guests with South American lamb ribs with chimichurri.

To start, convince your fellow diners to share the Middle Eastern-spiced quail with hummus and pomegranate, as well as duck bao with pickled radish and cucumber. Larger plates might feature beef ragu with pan-fried ricotta gnocchi and charred broccolini.

Dessert is always a must (those pastry stripes, remember). Think loukamathes (Greek doughnuts) or French-style crème chiboust with poached rhubarb and quince sorbet. Meanwhile, little brother cafe Harry’s peddles freshly baked cakes, coffee, and sourdough over on the next corner.