"Chef Dan, the Executive Chef of the entire place, a brilliant chef, really steered me towards this area I'd never really explored, which is like Morocco, Turkey, Greece, these areas. You get the feel for it here."
Trained to use fresh ingredients, Chef allows diners to enjoy premium ingredients popular to the area, from seafood and beef to olive oils and pasta. Our group enjoyed items from each.
While most of my readers know that I am a "dessert-first" diner, the appetizer, The Niçoise Salad which was shared at the table led to a more traditional approach to our meal. The only adjustment recommended, that Chef said he'd take under consideration, was to add even more potatoes. They were just so delicious.
Other appetizers include hearth fired prawns, Polpetti, chargrilled pepper crostino, charred octopus, and fried calamari. Additional salads on offer include the Tarpon Springs "Greek Salad," Taverna Salad, and the Amare Salad.