Photo by Iri Greco
Htenia, a showstopper of luscious grilled scallops on a bed of squid ink linquini in a saffron emulsion.
Photo by Iri Greco
Photo by Iri Greco
Photo by Iri Greco
Photo by Iri Greco
Poulmentis at the stove, transforming traditional and non-traditional ingredients into dishes beyond typical fare.
Photo by Iri Greco
Chef Poulmentis outside of his newly opened restaurant.
Photo by Iri Greco
Taramas Lava me Trufa is a herring egg paste anointed with black truffle.
Photo by Iri Greco
Grab a seat at the newly opened space in Astoria.
Photo by Iri Greco
Photo by Iri Greco
