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This 100-seat Greek restaurant joins Astoria's spanakopita and moussaka ranks. Find updates on traditional Hellenic plates, like grape leaves stuffed with bulgur, dried apricots and pine nuts; a braised wild boar and baby onion stew spiced with cinnamon, clove and nutmeg; and baked sea bass served alongside roasted new potatoes, anchovies, cherry tomatoes, capers and olives.