The branzino was presented in its entirety and then returned to the kitchen to fillet. Regrettably, the side vegetables took the roundtrip ride with the fish, so when the latter was ready to eat, the former was cold. Even if warm, the carrot and overcooked broccoli and cauliflower would not have impressed.
Galactobourico — a fresh wedge of orange-scented custard encased in buttery baked phyllo dough and draped in walnuts and cinnamon-infused honey — very much impressed. Chocolatina is a flat, intensely flavored square of brandy-boosted dark-chocolate cake.
A Greek feast indeed — and Egg & Dart is a nice place to have one.
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