It’s undeniably romantic to dine under the stars on the patio of this Greek-Italian eatery, covered by wisteria in summer, warmed by fire pits in winter. Chef Anthony Chittum serves an à la carte menu here and in the atmospheric bar, where you’ll find an array of share plates such as lemony shaved cabbage and peanuts, fried halloumi cheese, and hearth-roasted meats. A cozy carriage house hosts prix fixe dinners, four- and six-course menus that are worth the splurge; generous “tastes” might include mushroom risotto with fried rosemary or venison loin. Anywhere you choose, drinks are exceptional—from the prodigious Mediterranean wine list to rare beers and cocktails with Greek spirits such as tsiporou, a grappa-like digestif. Expensive to very expensive.
Also great:octopus with green olives; potatoes with paprika aïoli;meatball with fried egg; Greek sundae with mastic ice cream and almonds.