Taxim

When you enter the front door of David Schneider's new sleek, Greek restaurant, you might think you've gotten some wrong information. But don't let the cafe fool you; let it serve you coffee, baklava, meze and other sweets while you're waiting for the rest of your party to arrive. Further inside is where the elaborate Byzantine-style dining room sits, with its dark brick walls, arches, copper table tops and metal lanterns. Chef de Cuisine Jan Rickerl (Scylla) and Schneider have created a menu drawing off Schneider's Eastern Mediterranean memories, which will change with each season. Right now, feast on wood-grilled octopus, whole rabbit leg confit and oven-roasted Cretan sea bass.