“Not your average Greek restaurant by any means,” Guy declared of Axios, where owner Telly Topakas draws on traditional recipes from the motherland and tweaks them with modern touches (think lighter dishes without so much oil). “Where has that been all my life?” Guy asked of the exquisitely charred lamb ribs, which are paired with roasted garlic-and-feta mashed potatoes, onions, leeks, mushrooms and fennel.
Special Dishes: Arni Psito (Slow-Braised Lamb Ribs), Torta Kataifi (Greek Pastry Tort)
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