Kefi

Kefi Restaurant Review:

At a fraction of the price that you’d see at other notable Greek seafood palaces, chef Michael Psilakis serves up sinfully fresh dishes like chargrilled octopus set on a bed of chickpeas, tomatoes, olives and onions. Not to be missed is the branzino filet served with sun-dried tomatoes, crispy on the outside and tender inside. The colorful spread sampler is good for sharing, covering the bases with revithia (chickpea), taramosalata (caviar), tzatziki (yogurt), and melitzanosalata (eggplant). For desserts, try the simple but elegant Greek yogurt with fruit, honey and pistachios or the nutty flavors of the walnut cake accompanied by walnut ice cream. If you go on a weekend, the restaurant opens a magnum of top Greek wines from its extensive cellar and sells individual glasses, such as the 1997 Tsantali rapsani, a rich blend of xinomavro, krassato and stavroto grapes. An ouzo machine spits out shooters infused with a creative range of flavors.