THIS RESTAURANT IS CLOSED Dona

THIS RESTAURANT IS CLOSED Dona Restaurant Review:

Though fusion cuisine is now a staple of the dining scene, it’s not often that one sees combinations like those at Dona. Chef Michael Psilakis’ menu is inspired by his own Greek heritage, as well as the Italian roots of his business partner, Donatella Arpaia (of davidburke & donatella). Meals are best begun with selections from the “Uncooked” portion of the menu, which includes inventive fare like sea urchin crudo with burrata, caviar and fava bean purée. Among the “Cooked” appetizers, the octopus and peaches dish offers a lively interplay between sweet and savory---a juxtaposition that also appears in the duck and chestnut mezzaluna pasta. Hellenic touches are interwoven into various dishes, including feta vinaigrette on the cumin-crusted Hawaiian tuna and avgolemono foam on the grilled lamb loin. The décor---with zebra striped carpeting and black and yellow furniture---serves as a vibrant backdrop to the food.