At this haute Greek spot from chef Michael Psilakis (Kefi, Onera), the setting is lush, big front windows, curved ceiling, cherry blossom prints (anthos means "blossom"), but the focus is squarely on the cuisine. A master of seafood, Psilakis shows it best in his crudo: vibrant bites of fish with Greek touches like blood-red tuna topped with mastic oil and yellowtail paired with fennel pollen and ouzo-marinated cherries. For dessert, the kitchen continues to toy with Greek standards: Sesame ice cream is coated in a sweet-salty sesame paste that is a riff on halvah.
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