The Menu

House blend, lightly bittered, served the Athenian way with a small water back.

Equal parts espresso and warm milk. Honest and unfussy.

IcedHand-shaken instant coffee, foamy crown, cold milk, served tall.

Cooked in copper ibrik, served with lokum. Cardamom on request.

Roman proportions. Silked milk, not foamed. Order it before 11.

Rotating single origin from Métric Coffee, brewed gently for ten patient minutes.

HouseEspresso, house pistachio orgeat, oat milk, sea salt.

Caffeine freeGreek sideritis, steeped long with wildflower honey.

Two eggs poached in spiced tomato, feta, harissa oil, charred sourdough.

GFStrained yogurt, wildflower honey, walnuts, fig, orange zest.

Sourdough, smashed avocado, za'atar, soft egg, lemon, urfa.

Pan-seared halloumi, watermelon, mint, olive oil, sea salt.

Flaky phyllo, spinach, dill, feta. Made fresh each morning.

Three eggs, feta, sun-dried tomato, basil, side of skillet potatoes.

SweetFried honey dumplings, cinnamon, walnut, mastic ice cream.

Labneh, dill, cucumber, capers, lemon, everything seasoning.

Whipped chickpea, tahini, paprika oil, warm pita.

Fire-roasted eggplant, tahini, lemon, garlic, pomegranate.

Strained yogurt, cucumber, dill, garlic, olive oil.

Castelvetrano, kalamata, and gordal, citrus, herbs, chile.

FlambéPan-fried kefalograviera cheese, ouzo flame, lemon.

Hand-rolled grape leaves, rice, pine nut, dill, lemon.

Cumin, mint, charred tomato sugo, yogurt, sumac.

Chef's choiceA composed selection of four mezze, warm bread, and pickled vegetables.

HouseGin, fennel cordial, dry vermouth, lemon, olive brine.

Aperol, prosecco, soda, orange. Built tall.

Gin, Cocchi Americano, Suze, lemon peel.

Ouzo, lemon, honey syrup, egg white, fennel pollen.

HouseVodka, fat-washed olive oil, dry vermouth, lemon twist.

Bourbon, mastic-infused demerara, orange bitters, brûléed peel.

Tequila, pomegranate, lime, grapefruit soda, sumac salt.

NA optionCucumber, mint, lime, tonic. Add gin for $5.

Santorini, Greece. Saline, flinty, made for oysters and afternoons.

Sardinia. Bright, herbaceous, a quiet conversation in a glass.

Naoussa, Greece. Northern red, tomato leaf, dried rose, real depth.

Sicily. Volcanic Nerello Mascalese, smoke and sour cherry.

Pale, dry, classic. The patio's house pour in summer.

Greek pilsner. Crisp, malty, made for mezze.

Chicago pale ale. Local, hoppy, an honest beer.

Three poursA rotating tour through low-intervention bottles from the basin.