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Restaurateur Christos Valtzoglou and renowned Greek chef Diane Kochilas—the team behind the popular Pylos—convert the former Heartbreak space into a meze restaurant. Nibble on regional small plates, like feta "flutes" with honey sauce; Thessaloniki-style eggplant with a spicy ground lamb filling; and mini pita pockets with Cyclades-style braised cabbage, sausage and a lemon-yogurt sauce. The sunny 90-seat corner space features tall windows, beige linen banquettes and wood-paneled walls.