Hours: Breakfast, lunch: seven days; dinner: Thursday-Saturday
Breakfast and brunch spot in the former Orange space.
"This is a Greek owned restaurant," our server joked. "Like they all are." By that she meant not a sprawling omnibus diner or a rowdy, flaming-cheese-slinging taberna but a quiet brunch spot, monochromatically sterile (relative to the Orange it replaced), featuring a few Greek pastries such as the lemon custard phyllo pocket known as bougatsa and big doughy loukoumades that ought to supplant nearby Ann Sather for cinnamon-breakfast-treat supremacy. Other than those and some vaguely Greek-accented items—a feta omelet packing some chile-pepper heat, a double stack of blueberry French toast topped with fruity jalapeño chutney and tart house-made yogurt, a lamb burger topped with tzatziki, whipped feta, and kalamata olives—you can expect contemporarily indulgent brunch plates like bourbon-caramel-bacon waffles, pork belly Benedicts, and duck confit hash. There are now specialty cocktails available, in addition to house-squeezed juices and Julius Meinl coffee.
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