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Owner George Mavridis does his own cooking—always a good sign. Though this spot looks like a garden taverna and, amazingly, is almost priced like one, the food is sophisticated and eclectic, as George often returns from winter travels with exotic new recipes. Two intriguing starters are marinated octopus in a nest of kataifi with fig and balsamic sauce; and thinly sliced herb-encrusted beef with greens, onion marmalade, and wasabi oil. Top entrées include yogurt-encrusted rabbit ragout with olive and eggplant; and grilled seabass (lavraki) in chick-pea, coriander, and olive oil sauce with green rice. Then choose, if you can, between Greek thyme honey and mizithra (farmer's cheece) tart with grape pastry; and Kaluha chocoate truffles. The olive oil is a home production. Unusual outdoors in Greece, Levantis has a non-smoking section.
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