A combination of Greek heritage and culinary expertise makes the x-factor here, while the wine list has become increasingly Hellenic since opening just over a year ago. The atmosphere has been fine-tuned, too, with a happy hour adding a new layer of conviviality to an already familial-feeling restaurant.
From the Sommelier: “As new restaurants with diverse cuisine offerings enter the game, we’re seeing unique regional beverage programs. I love being able to go to a Japanese restaurant and having a drink list of only sake and shochu. Or go to a Peruvian restaurant and enjoy a cocktail list encompassing all the pisco in the world! Or Greek restaurants with fantastic Greek selections. As someone once said, if it grows together it goes together.” —Johnny Livanos, general manager and beverage director of Ousia
Dish We Loved: Rooster Makaronia: Hand-rolled pasta, slow-braised rooster, marjoram pesto, Graviera cheese