Alati, the ancient Greek word for salt, has been bringing the freshest produce wild-caught by fishermen at the Aegean Sea since 2015. Its blue and white interiors evoke tthe same rustic charm of the Greek Cyclades – setting the stage for its authentic, homey dishes. The signature Garides Kataifi, Alati's version of prawns wrapped in kataifi phyllo pastry, comes with roasted almonds and sundried tomato aioli from Santorini. For mezze, Alati's Famous Athenian platter ($34) features homemade aioli and yoghurt-marinated Greek fish on toasted sourdough with pea puree.
Fish is a star protein in other signatures like Lahanodolmades ($37), featuring slow-cooked sea bass and crab meat cabbage rolls with rice in a creamy egg lemon sauce; and the garlicky Bakaliaros skordalia ($34), a deep fried beer battered cod with roasted beetroot.