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Fodor's Northern California 2014
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With its white tablecloths, candlelight, and wood-beamed ceilings, the interior of this tony restaurant won't recall homey tavernas just steps from the Acropolis. But its menu will satisfy your craving for outstanding Greek taverna food—albeit at steak-house prices. Most savvy diners start off with a trio of dips—eggplant, yogurt, and cucumber—and taramosalata, fish roe puréed with olive oil and bread crumbs. The feta they get here is also some of the best. Main courses showcase such Athenian standards as moussaka, a mixed seafood grill, lemon-oregano chicken, and notable grilled lamb chops. Special items off the rotisserie are worth strong consideration (and if the incredible goat stew with orzo is available, get it). A bar menu of small plates—crispy smelts, feta-stuffed phyllo, grilled octopus—satisfies weekday afternoon customers and draws a lively after-work scene. Desserts like semolina custard wrapped in phyllo (it has a dedicated following) and yogurt with broken pieces of baklava make for a light, sweet finish. The crowd gets a bit younger as the night goes on (especially on the weekends), and the friendly servers make sure everyone leaves happy.
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