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For more than 25 years, the nightly shouts of “Opa!” and the flames leaping from platters of saganaki at this family-run Mediterranean standard have made it a beloved draw at lunch and dinner alike. Siblings George, Angela, and Penny Stergiopoulos continue to serve up the recipes of parents Fofo and Louie, hearty fare like moussaka, spanakotiropita, and house-specialty exoheko—flaky phyllo stuffed with veggies, cheese, and pork sautéed in dry wine. But the extras, including garlicky potatoes, long- simmered green beans, and a textbook Greek salad, are what really shine.
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