LÝRA

About

This Greek taverna channels the convivial spirit of Mediterranean dining with wood smoke rising from the grill and tables packed shoulder-to-shoulder, where regulars and newcomers alike dive into charred lamb chops, briny saganaki, and house-made dips that taste of olive oil and time. The kitchen respects the architecture of Greek cooking—crispy phyllo encasing spinach and cheese, grilled octopus with lemon and oregano, the kind of seafood preparations that don't require reinvention. Run without corporate polish or shortcuts, it's the kind of place where the owner's hand is visible in every decision, from the sourcing of Greek imports to the decision to keep the dining

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