You and the ancient Greeks have a lot in common.
You look great in a toga. Your six-pack is the stuff of legends. And you never leave home without a secret stash of fifth-century ouzo.
So you’ll feel right at home at Egg & Dart, your new Greek haven of grilled lamb and rare anise-scented spirits, opening Wednesday in the Design District.
Located in the former Q barbecue spot, the space feels like the kind of modern taverna you’d find in Athens—polished concrete floors, white lacquered tables, sand-colored walls.
If you’re here for a post-work drink, grab a stool at the Brazilian cherrywood bar for a Blood Mary–style drink called a Greek Salad (gin, cucumbers, pepperoncini and tomato water with a feta-stuffed olive). When your date arrives, grab a table and wait for the rolling seafood cart to come out. The Greek co-owners fly all the fish in from the Mediterranean and prepare them one way: grilled with Cretan olive oil, sea salt and oregano.
Reserve the Indonesian teak communal table for a night when you and seven friends want to go all Zeus on feasts of Shrimp Saganaki and massive platters of Wood-Grilled Double-Cut Lamb Chops.
You’ll want to cap it all off with a snifter of Skinos Mastiha, a clear liqueur sourced from the volcanic island of Chios and known for its healing properties.
It’s like the moonshine of the ancient world.
You look great in a toga. Your six-pack is the stuff of legends. And you never leave home without a secret stash of fifth-century ouzo.
So you’ll feel right at home at Egg & Dart, your new Greek haven of grilled lamb and rare anise-scented spirits, opening Wednesday in the Design District.
Located in the former Q barbecue spot, the space feels like the kind of modern taverna you’d find in Athens—polished concrete floors, white lacquered tables, sand-colored walls.
If you’re here for a post-work drink, grab a stool at the Brazilian cherrywood bar for a Blood Mary–style drink called a Greek Salad (gin, cucumbers, pepperoncini and tomato water with a feta-stuffed olive). When your date arrives, grab a table and wait for the rolling seafood cart to come out. The Greek co-owners fly all the fish in from the Mediterranean and prepare them one way: grilled with Cretan olive oil, sea salt and oregano.
Reserve the Indonesian teak communal table for a night when you and seven friends want to go all Zeus on feasts of Shrimp Saganaki and massive platters of Wood-Grilled Double-Cut Lamb Chops.
You’ll want to cap it all off with a snifter of Skinos Mastiha, a clear liqueur sourced from the volcanic island of Chios and known for its healing properties.
It’s like the moonshine of the ancient world.
