Kokkari Estiatorio
A fire lit Greek taverna on Jackson Street since 1998, where the spit and hearth turn out lamb chops, moussaka and grilled octopus for one of the city's busiest dining rooms.
Kokkari has been the city's Greek standard since 1998, named for a fishing village on Samos and run today by chef partner Erik Cosselmon. The rooms feel like a country house, with a big wood burning hearth, a rotisserie turning in the open kitchen and fireplaces that make a foggy night feel deliberate. Order mezes for the table, then the moussaka with its yogurt bΓ©chamel and the lemon oregano lamb chops with Kokkari potatoes. Lunch runs on weekdays, and private rooms from the Chef's Table to a full buyout make it a go to for big gatherings.
Best for: Celebratory Greek dinners and business lunches
