What to expect: The menu blends ancient Greek traditions with modern cooking styles. It includes a rotating cast of vegetable-focused small plates and a focus on fresh seafood, lamb and slow-braised dishes cooked in traditional clay pots.
The food offerings have been curated by Kevin Draper of Bin 54 in Chapel Hill and Alex Ricci, previously the head of Prospects Craft Kitchen in Raleigh, which closed this summer.
We tried the clay pot lamb ($32) and grilled bone-in pork chop ($36) and an orange phyllo cake ($10) for dessert.
📍2800 Renaissance Park Pl.
Open Monday through Thursday 5-9pm, Friday and Saturday 5-10pm and closed Sunday.
