AS FEATURED IN...
From Food & Wine , JUN 2006
My wife, Pamela, and I ordered as much food as two people possibly could, including barrel-aged feta (wow—what feta!) baked in a clay pot witholives and oregano, Greek salad (as traditional as it gets, with cucumbers and tomatoes and again, that feta) and wild striped bass in a saffron broth....MORE
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