Run by the Kazolides family since 1966, this establishment is hailed by the Automobile Association of America Guide as the best Greek restaurant in the world. Despite its reputation, the atmosphere is informal, with rows of brightly clothed tables, bouzouki background music, and a large native Greek clientele.

Portions are generous. Menu items rely heavily on lamb and include kebabs, klefticon (baby lamb prepared with aromatic spices), moussaka (minced lamb and eggplant with béchamel sauce), and dolmades (vine leaves stuffed with lamb and rice). Other main courses include scallops; sea bass; Scottish halibut; huge Indonesian shrimp with lemon juice, olive oil, garlic, and spring-onion sauce; and afelia (filet of pork cooked with wine and spices, served with potatoes and rice). The homemade baklava is recommended for dessert. The wine list features numerous selections from Greece and Cyprus. Most dishes are moderate in price.