Fodor's Expert Review Nice n Easy

Chef Christos Athanasiadis aims to keep things nice and easy, hence the name, and succeeds with farm-to-table Mediterranean cuisine using locally produced ingredients. The whitewashed Cycladic island style is infused with a bit of Hollywood by featuring artwork of 1950s icons, thanks to co-owner and former LA restaurateur Dimitris Christoforidis’s influence. Enjoy Kalo Livadi’s tranquil beach scene as you start with water buffalo meatballs with smoked tomato sauce. (They have an organic buffalo farm in northern Greece.) Main dishes to savor include the sautéed sea bass with flavored bulgur, Corinthian raisins and a basil oil and lemon; or the beef skirt tagliata with white truffle oil. Finish with a dream, a “white dream” that is: Greek brioche with white chocolate cream and strawberry consommé. The wine list is long and impressive, sushi is expertly made, and a kids' menu comes in handy.