Whole bronzino cooked on an open flame (bones-in or deboned), ladolemono; spanakorizo | 42
ROASTED ORGANIC CHICKEN
Half chicken, lemon potatoes, wilted spinach | 33
Ultra-thin zucchini floured and flash-fried | 21
Tzatziki and Pita
Yogurt, cucumber, garlic, herbs | 9.5
Dine In - Take Out
About this place
Small, casual tavernas offering bountiful portions and modest plating are the typical Greek dining experience in the county. Restaurateur Constantine “Dino” Kolitsas is introducing an alternative: the fine-dining Greca, a 150-seat, tri-level restaurant set in a 6,000-square-foot space boasting lots of glass.
Special attention is given to certain core ingredients: no-thickeners-added yogurt comes from a third-generation Greek dairy farmer out of Ansonia, CT; all fish, like Faroe Island salmon and branzino, are wild-caught or organically/ sustainably raised; pearl-white feta is imported from Epirus, a rugged region of northwest Greece where sheep and cows graze on nutrient-rich mountain grasses.