The 90-seat space, with French doors that open for a great al- fresco feel, features prime beef dry aged in house for 31 days for optimal flavor. Berisha, who was born in Croatia but grew up in Peja Republic of Kosovo, gets his meat from the Piedmont region of Italy which, he said, is “by far the best region for grass-fed beef.

On the Mediterranean side of the menu are a variety of seafood dishes (Branzino, Chilean Sea Bass, Octopus, Crabcake and Sashimi Grade Tuna) as well as salads, prepared using recipes that are similar to those of Berisha’s mom and grandmother, which means expect light touches of fresh herbs, garlic, lemon & olive oil.