Blending true Greek cuisine with a modern day, cozy Mediterranean feel
A monolithic, oval-shaped concrete bar with seating on all sides serves as the focal point upon entering the main floor, inviting casual strollers and neighbors in for a quick bite or drink. Dark wood flooring and decorative tiling give the space a romantic and contemporary atmosphere, accentuated by custom rope basket chandeliers, bottles of bespoke Eléa olive oil, and ancient Greek pottery lacing the ceiling and perimeter.
A staircase descends into the center of Eléa’s main dining room, cultivating a more formal seated dining experience. “Our downstairs is really the beating heart of our restaurant, so we wanted to bring a lot of warm and inviting energy down there,” says the owner. “The white-washed walls and ceilings really elongate and open the room, and we added olive branches, reclaimed wood, and teal upholstery to accent the space further. The back-lit walls are reminiscent of the island sunsets in Greece and is a signature element in each of our restaurants.”
Approachable dishes primed to please local diners
Our executive chef leads the menu with some recognizable favorites with a twist including Tuna Tartare with yellowfin tuna, serrano chili, radish cucumber, mandarin and olive oil; Octopus with pearl onion & potato stifado; and several Pikilia, or spreads, like Taramosalata (whipped mullet roe spread with olives and capers) and Tyrokafteri (spicy pepper and feta spread with Aleppo pepper).
Salads that nod to the fall season include Lahanosolata with shaved Brussels sprouts, almonds, currants, mint, lemon, and kefalograviera cheese; and Gigantes Plaki, braised giant beans with tomato, herbs & crumbled feta. Seafood preparations include daily whole fish selections in addition to specialties like Roasted Local Cod “Kakavia Style” with seasonal vegetables and Mussels Saganaki with tomato, herbs fennel and feta.
Guests opting for dishes “from the land” can look to Lamb Paidakia, char-grilled marinated lamb shanks served with Greek fries; Youvetsi, red wine braised short rib with baked orzo and kefalograviera; and Pastitsio, baked pasta with seasonal mushrooms and béchamel.