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THIS RESTAURANT IS CLOSED Prive Restaurant Review: At sexy Privé, chef Peter Karapanagiotis breathes new life into traditional Greek dishes, creating small and large plates of mezze to share, including a figs and prosciutto salad spiked with tangy Gorgonzola and peppers stuffed with pulled short ribs and orzo. For the main event, most dishes are under $20, including an impressive braised duck with napa cabbage and a risotto of the day, with seasonal veggies. Or, spring for the ten-ounce tenderloin with three-onion fondue, a carnivore's delight. The "caprese" dessert, panna cotta with a frizzled basil leaf and sliced strawberries, is a showstopper. The whole place is pretty groovy, including the upstairs lounge, which offers bottle service to the in crowd.