Amali

James Mallios, former general manager of Resto, teams up with the owners of Periyali for this local, seasonal Mediterranean restaurant. Executive chef Devon Gilroy executes contemporary dishes, like heirloom carrots with pumpernickel, spiced yogurt and assorted lettuces; braised Elysian Fields Farm lamb chop with pumpkin and puffed farro; and raviolo stuffed with prosciutto, egg yolk and Swiss chard. The 200-bottle wine list emphasizes organic, biodynamic and natural selections, and varietals native to the Mediterranean.