Server carrying clay dish of moussaka through a crowded patio at dusk, string lights blurring into warm bokeh overhead

TAVERNA

Greek Kitchen & Supper Club

Where strangers
become regulars.

Lamb slow-roasting over hardwood. Phyllo shattering under hand-crumbled feta. Communal tables where the bread is still warm and someone has already poured your wine.

Reserve Your Table for the Feast Our Story

Tonight's Feast

Aegean Wine & Mezze Evening

Wednesday, Feb 26 · Doors open 7:00 PM

Seats remaining

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A Day at Taverna

From the first handful of flour
to the last glass of wine.

You don't scroll through information here. You scroll through a day you want to be part of.

Hands kneading dough at dawn, flour dusting a wooden counter in the Taverna kitchen

5:30 AM

Dawn. Flour on hands before the city wakes.

"The lamb has been in since four. By noon, it falls apart at a look."

— Yiorgos, Head Chef

Crates of ripe tomatoes and bundles of fresh oregano at the morning market

7:00 AM

Market run. Oregano still on the stem.

From the Kitchen$14

Avgolemono

Slow-simmered chicken broth, hand-whisked eggs, Meyer lemon. The bowl your grandmother sent you to bed with.

Midday kitchen preparation with fresh vegetables and herbs spread across a prep table

11:00 AM

Mise en place. Every herb in its place.

First guests arriving at Taverna, being welcomed to the communal tables

12:30 PM

The first guests. A couple from the next block.

"We don't take reservations for lunch. Regulars know to come early."

— The House Rule

Close-up of a clay dish of moussaka with golden béchamel emerging from the oven

2:00 PM

Moussaka. Golden béchamel. No shortcuts.

From the Kitchen$12

Spanakopita

Forty layers of hand-pulled phyllo. Spinach, leek, and Dodoni feta. Shatters at the fork.

Kitchen in full swing at dinner service, plates being passed across the pass

7:30 PM

The pass. Eight plates at once. Nobody drops.

Carafe of rosé wine catching the last daylight on a Taverna table

8:15 PM

Rosé. The carafe that catches the last light.

"By nine, someone has pushed two tables together and we're all sharing the loukoumades."

— A Wednesday Regular

Clay dish of moussaka with golden béchamel, a signature Taverna dish

Tonight's Special

Lamb & Feta Phyllo Pie

$28 · Limited portions

Close-up of fresh Greek salad with Kalamata olives, tomatoes, and feta cheese

The Kitchen

Food that remembers
where it came from.

Every dish is a conversation between the market this morning and a recipe that's been in the family longer than anyone can prove.

House Signature

Slow-Roasted Lamb Shoulder

Eight hours over hardwood. Served with lemon potatoes and tzatziki made this morning.

$32

From the Sea

Grilled Octopus

Charred over open flame, dressed in aged red wine vinegar and capers from Santorini.

$24

To Begin

Taramasalata

Whipped roe, cold-pressed olive oil, a squeeze of lemon. Eaten with bread that's still warm.

$11

To Finish

Loukoumades

Honey-drenched dough fritters, dusted with cinnamon and crushed walnuts. The table always orders two.

See the Full Menu

Seasonal Supper Club

The feast is halfway full.
Your seat is still waiting.

Every Wednesday night we set a long table, pour the first glass before you sit down, and cook until the kitchen runs out.

Choose your evening —

Lamb roasted daily✦10+ years in the neighborhood✦Every phyllo pulled by hand✦Communal tables, always✦No sad sandwich platters✦Avgolemono like your grandmother's✦Lamb roasted daily✦10+ years in the neighborhood✦Every phyllo pulled by hand✦Communal tables, always✦No sad sandwich platters✦Avgolemono like your grandmother's✦

The Regulars

They came for dinner.
They stayed for the community.

"I came for a Thursday dinner and ended up staying until they turned the lights down. The lamb was the best thing I've eaten outside of Crete."

Margaret Chen

Neighborhood regular

"Brought my whole team for lunch — twelve people, communal plates, everyone talking. First work lunch in years that nobody wanted to leave."

Daniel Osei

Operations Manager, Midtown

"The avgolemono tastes exactly like my yiayia's. I don't know how they did it but I cried a little. I'll be back every week."

Eleni Papadimitriou

Greek expat, lives two blocks away

"The supper club evenings are the best thing in this neighborhood. You come as strangers and leave having shared a carafe and a story."

Marcus Webb

Supper Club regular

"Booked for my anniversary. They had flowers on the table and a handwritten note. The spanakopita was extraordinary."

Sofia Nakamura

First-time guest, now a regular

"I asked for a table for one and they seated me at the big communal table. I ended up sharing dessert with four strangers. Perfect."

James Okonkwo

Solo diner

The table is set. The wine is poured.

Reserve Your Table for the Feast

Where strangersbecome regulars.