Agnanti Meze

You might want to bring a breath mint to this fantastic Greek restaurant. You’ll need it after consuming the savory offerings—most of which are expertly flavored with a combination of dill, onion, garlic and lemon. It’s easy to overeat here: Portions are large, so order carefully and be prepared to share, which is part of the fun. A mouthful in more ways than one, kolokythokeftedes mykonos consists of four soft, golf-ball-sized croquettes made from a mix of zucchini, scallion, dill, feta, kerafi cheese and flour, which are quickly fried and garnished with a lemon wedge for spritzing. The Queens-based original is praised for its grilled octopus appetizer, and you’ll find it at the new location, too, liberally sprinkled with oregano, olive oil and lemon juice—the two charred tentacles reveal moist, white flesh when sliced. Entres include a plate of tender mussels in a buttery wine, tomato, feta and garlic bath and a flaky grilled salmon fillet (pictured) covered in spetsiotisa sauce (tomatoes, onion, feta and dill). Service is casual and friendly; and they’ll be happy to call for a car service if you’ve sampled too much of the Greek-heavy wine list—like we did.—TONY