Omega Ouzeri

Chef Thomas Soukakos has been closing the distance between the Greek isles and the Emerald City since opening his first Seattle spot in 1994. His latest Capitol Hill venture dispatches elevated takes on mezze from an open kitchen into a modern, minimalist dining room filled with splashes of his homeland’s iconic blue. Begin with a basket of grilled Columbia City Bakery bread and house-made sesame-studded koulari, followed by oregano-dressed branzino and grilled meatballs. For dessert, there are puffy loukoumades drizzled in Greek honey, cinnamon and a Theo’s chocolate sauce that’s listed as optional, but should really be mandatory.