restaurant is awash in whites and neutrals, largely composed
of a 13,000-pound hand-cut marble installation imported
directly from the mountains of Dionysus outside of Athens.
Its Greek cuisine is deservingly high-end (and high-priced),
savory in its simplicity. Diners craving delectably prepared
seafood can handpick their own meal from a fish market
display. To get the full experience at a reasonable price, take
advantage of their $25 lunch menu where guests can choose
an appetizer and entr��e���each from a considerate range of
choices���and dessert.
HYLAND
