GREEK PREVIEW Dig into Hellenic fro yo at Öko.

Photo: Jeff Gurwin

Öko
Frozen yogurt gets the Greek treatment at this new eco-friendly spot. The counters and walls in the ten-stool shop are made from compressed sunflower seeds, and the spoons are crafted from potato starch. The yogurt is the brainchild of chef Deborah Stanton, of restaurant Deborah in the West Village, who uses the thick Greek variety as the base for her frozen treat. Flavors are made daily (there are two), served with any combination of more than a dozen toppings, from fresh mango to chocolate ganache. 152 Fifth Ave between Douglass and DeGraw Sts, Park Slope, Brooklyn (718-398-3671)

Purnima
The name of this bistro (it means “full moon” in Sanskrit) refers to a Hindu holiday, so it’s fitting that chef Vikas Khanna (Salaam Bombay, Tamarind) takes a playful approach to his Indian menu. Tandooris, curries and vindaloos share space with creative fusion dishes, like cardamom-ginger rack of lamb and cumin-rubbed steak. 75 Ninth Ave between 15th and 16th Sts (212-307-9797)

Scalino
After spending 20 years in the restaurant industry, Matteo Jaksic (Remi, Manhattan Ocean Club) has launched his own place. The 55-seat eatery features exposed-brick walls and a pressed-tin ceiling. Jaksic’s simple menu of rustic dishes includes spinach ricotta ravioli sautéed in olive oil and sage. 347 Seventh Ave at 10th St, Park Slope, Brooklyn (718-840-5737)Compiled by Karen Tina Harrison, Lisa Kim and Pervaiz Shallwani