Open late Fri.-Sat.
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Axia Taverna Restaurant Review: Axia’s modern design, from curbside to its interior, captures all the openness and ambience of an Athenian taverna. The menu was created by executive chef Alex Gorant, in collaboration with Greek food authority Diane Kochilas. The result is worlds beyond souvlaki, baklava and moussaka, although refined versions of these classics are also offered. Mezedes (small plates) and megala piata (large plates) make it possible to create an elegant multi-course meal or a laid-back, tapas-style dinner. Try a small plate of kefalograviera saganaki --- baked shepherd's cheese flamed with Metaxa brandy. Then move on to a main such as arni pyrgos, crisped boneless lamb shank with seared tenderloin, the flavors accented by roasted lemon and tomato compote and a mint and scallion purée. The wine list has an extensive selection of Greek labels to match the cuisine. Among desserts is the kadaifi ala-poli made with shredded phyllo, crushed pistachios and feta cheese served with fig ice cream. Staff is industrious and efficient.