Perched at the extra-long bar on some of the hardest-to-score seats in town, amid iconic Santorini blues and whites, we imagined Aegean breezes while thoroughly enjoying cool cocktails and mezedes (Greek tapas). The grilled calamari is uniquely presented, sliced accordion style, its nutty flavor nicely balanced by a frisée salad with capers and citrus vinaigrette. Lamb sliders feature grilled patties with marinara (we wished for more) on fresh brioche buns. Stuffed grape leaves, elevated with ground wagyu beef, come served with pistachio pesto and chunky tzatziki. Said pesto also garnishes impeccably fresh New Bedford sea scallops, their surfaces prettily caramelized, sided by a vibrant relish of tomatoes, olives, shaved fennel, and lacy, ultrathin croutons. The fresh fish display is gorgeous and adds to the seaside feel of the space.