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Dio Deka Restaurant Review: Former chef de cuisine Jeff Fitzgerald has assumed executive chef duties with the departure of Marty Cattaneo. The kitchen delivers classic Greek fare updated with local ingredients, as well as seasonal specialties and a dedicated steak and chop menu of Prime dry-aged beef. Try the caramelized Brussels sprouts served with slow-cooked egg enhanced with a touch of citron peel, or the mesquite-grilled octopus, rich with charred meat and a sprinkling of Marcona almonds to add a touch of crunch. Soups are updated regularly and burst with seasonal flavor. A house special of two double-cut lamb chops traditionally seasoned and mesquite grilled to medium rare can be made even heartier with additional chops for a per-chop fee. A dish of local mussels and squid served with crisp, fried olives and barrel aged feta is a highlight when available. The expansive wine list covers Greece, Italy, France, Spain and California, and includes rare wines from cult producers and Bordeaux's best. There are also more than two dozen wines by the glass, and staff pairing choices are spot on. The large dining room features an exhibition kitchen, rustic honey-hued wood floors, contemporary wrought iron chandeliers and sconces, and dark wood columns throughout. A rough hewn wooden table near the fireplace is an ideal spot for a party, and the adjacent bar, cubby-holed with jewel-bright back-lit bottles, gives haven to those waiting for a table or just enjoying a drink.