The spot serves up serious aesthetics (think: lovely glassware, kababs and tahdig on silver trays, and thoughtful garnishes) that are uncommon in strip-mall dining.
The new Ellicott City restaurant specializes in variations of suancai yu, a bowl of tender whitefish in a slightly sour broth made from pickled mustard greens.
Not only does owner Jerry Tsang stock the shelves with ingredients from his native China, but he also seeks out items that span the globe, reflecting his diverse customer base.
Though you will find the usual souvlaki, grape leaves, and a truly exceptional moussaka, there are also less familiar dishes fashioned from recipes passed down by the owners' Greek-born relatives.
By donating 15 percent of its proceeds to educators in city and county classrooms, the brand aims to reduce out-of-pocket expenses for teachers and ease the overall exhaustion that comes with the job.
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