Aegean Grill's moussaka, a classic Hellenic layering of ground lamb, eggplant and béchamel, comes off as supremely comforting. (Dec. 29, 2012) (Credit: Heather Walsh)
Glistening with lemon and olive oil, a chargrilled octopus tentacle curls seductively on the plate. It's served uncut, as it should be, awaiting knife and fork. One bite tells the story: meaty, tender, every bit as good as it looks. It also says much about the potential at
, a neat little place with a counter on one side, floor-to-ceiling windows on the other. Even on...
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