Description
Anna and Lazaros Christoforides's sunny restaurant with the bubbling fountain and the moist, lemon-scented air is a vivacious, herbal oasis in a cold meat-and-potatoes world. Start with a couple of kicky dips, like a zingy skordalia (mainly potatoes, lemon juice, and garlic) and tyro (feta blended with roasted red bell peppers and chile peppers, garlic, and herbs); work up to tried-and-true sandwiches, like a parsley-touched chicken souvlaki. If you're a real epicurean, please do try the rice-stuffed squid baked in a red-wine sauce, or the fresh artichoke-and-braised-lamb dish that's a bright point of every spring.
