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.