Every spring, José Andrés’s Mediterranean restaurant hosts a pop-up marketplace, though on any given night, the place has the feeling of a bustling bazaar. Crowds pack the Aegean-toned eatery, accented with olive-oil vessels and meats turning on spits in the open kitchen. A multi-page menu means not every bite is a home run, but there are tasty options for all: dips and spreads served with warm pita; adventurous plates of lemony snail kibbeh and lamb-tongue souvlaki; and abundant vegetarian options. The bar pours lesser-known coastal spirits and does a tasty spin on a whiskey sour with Greek tsipouro brandy. Moderate.
Also Great: Oysters saganaki; grilled lamb chops with smoked yogurt; seared haloumi with pomegranate; stuffed eggplant.