The blue-and-white décor is an obvious nod to Greek tradition. And the brilliant azure landscape of Santorini hanging over the bar makes Miami Beach look like the Jersey Shore -- post-Sandy.
In addition to its American efforts, the Pyliotis family owns 3,000 olive trees in Kalamata, Greece. Brothers and co-owners Vasilios and Demetrios (also the head chef) use their family's products in their recipes and hope to one day import their olive oil in bulk to the States.
The oil itself is impressive -- rich, flavorful, fruity, 100 percent organic, zero percent acidic, and made with the cream of the crop of the family's harvest.
In addition to their own homemade olive oil, they employ a little-known Greek ingredient, "masticha," in some of their recipes. Used as a chewing gum, a base for liqueur (known as Skinos) and a flavoring, the white resin has a flavor reminiscent of anise. Added to their lobster bisque, it creates a unique, slightly sweet and almost celery-like aftertaste.
On our evening visit, we sampled the following:
Saganaki, $8: Piquant, rich Kefalotiri cheese pan-seared and flambe'd with Greek koniak Metaxa.