After becoming chef de tournant in New York, Shah has earned the prestigious Spanish scholarship and cooked in famous kitchens of Spain. This time, around it's Mediterranean style by local ingredients. Other names include wines by Stephen An, drinks from Michael Timmons, ex Lamb's Club, and the pastry chef Serena Chow, of Pearl & Ash. Another nod is to co-owner's Greek parents and their heritage.
In addition to brunch, lunch, dinner, dessert and drinks menus, there's a Lunch Prix Fixe, Lunch Dessert and Tasting Menu. Star titles include: an enigmatic Mesclun salad, Egg in Purgatory, Apaki and Egg in brunch, Milk Fed Porcelet and Guinea Hen at dinner, Olive Oil Sundae and Oatmeal Sundae for dessert and Satyrs Flute and Via Maris punches to drink. Octopus tentacles are rumored not to be missed.