We started off with an unusual grilled zucchini with garlic yogurt appetizer, which- even to our surprise, was delicious! The natural sweentess of the vegetable contrasted to the delicately lemony tang of the yogurt- subtley reminiscent of Greek cuisine. The table bread was a brioche-style roll accompanied by homemade garlic olive oil, which was not only delicious but a perfect palate-cleanser before the main dishes. Next, we feasted on the Cod filet and the steak filet (bone-in)- the fish was lightly salted and pan-cooked to perfection, however it was not the highlight of the dish. It came with 2 sides: the carpiccio and the Vlora-style cabbage which were both beautifully spiced to enhance the flavor and texture of the fish. The steak filet was slightly dry but the side dishes once again rose beyond our expectations- the creamed corn was undeniably fresh and home made, while the sauteed mushrooms were succulent and un-saltily flavorful. We had the New Zealand Sauvignon blanc at the table which was a perfect mate to both dishes. This new restaurant comes with high commendations from us!
Pros: Ambience, Friendly & quick service,
Cons: The window-side tables are a little chilly...
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