"Thalassa" is Greek for the sea, and the Restaurant Thalassa lives up to it's name. The dining room lighting and elegant sails suggest that you are sailing the Greek Islands. Flowing curtains over original exposed brick remind you of the sandy shores of warm beaches. Urns from Tripoli once used to store olives and olive oil ages ago now overflow with fresh flowers as they sit atop hand-made Iroko wooden tables from Mykonos.

At the helm of your dining experience is Executive Chef Gregory Zapantis. The Cephalonian native presents treasures of the Ionian Sea in a ceremony that marries traditional recipes with contemporary flair. Your first taste comes visually. A handsome display of imported fresh fish at the forefront of an open kitchen, all visible from the dining room. Pink Snapper, Saint Pierre, Loup de Mer, Fagri and Dover Sole, among many others lie over a bed of crushed ice lined with blue and white glass tiles.

Your table welcomes you with a charming authentic Mediterranean indulgence: rustic country bread and estate-grown extra virgin olive oil made from hand-picked Calamata olives pressed especially for Thalassa. Appetizers feature Dolmas, veal-stuffed vine leaves; Sardeles: fresh sardines imported from Portugal and grilled with fresh herbs; a creative signature dish, Anthos: zucchini blossoms filed with crabmeat; and a trilogy of Greek pies: Spanakopita with spinach, Tyropita with cheese and Prasopita with leeks.

Main courses include Spetsiota: oven-baked whole fish steamed with tomatoes, onions, fresh herbs and white wine in a clay pot; Seafood Pilafe: creamy fluffy risotto with shrimp, scallops and mussels finished with extra virgin olive oil; Lobster Youvetsi: cold water lobster slowly braised with brandy, cheese, garlic and thyme over hilopites pasta; Grilled Venison Chop with stifado sauce; Black Angus Steak flavored with oregano from Mount Olympus; Lamb Shanks over stuffed baby eggplant; or a grilled whole fish drizzled with ladolemono: extra virgin olive oil with lemon juice. The perfect accompaniment to any of the main courses is a choice of seasonal vegetables such as Cauliflower Kapama, Broccoli Rabe and Lemon Potatoes. Include further with a taste of one of the many imported Greek cheeses - before, during or after your meal.

Desserts are prepared by Chef Zapantis with the same care used by his own mother in his youth. A few of his favorites are Fig-Stuffed Crepes, Galaktoboureko. lemon custard wrapped in fillo; Sheep's Milk Yogurt Sundae with mountain honey and toasted nuts; Seasonal Fruit Platters and Frozen Whipped Greek Coffee.