It's All Greek to Me

The title of Frank Bruni's NYTimes review of Kefi sold me off the bat (due to my love of both foods mentioned): "Feta and Olives for the Masses." Restauranteurs Michael Psilakis and Donatella Arpaia, chef and co-owners respectively, have wowed me with their other two eateries - Anthos and Mia Dona - and I find that any weaknesses Bruni points out in his review of Kefi are pretty easily dismissable, at least for me; the strengths seem to be much more significant. "Vibrant tzatziki and creamy taramosalata" that are "several notches above what you'd get in similarly priced Greek restaurants," another standout appetizer of "a warm potato salad" that "is a real textural triumph, the fat, soft fingerlings contrasting with thin, crisp green beans. And the measures of feta and olive in the salad don’t tip into salty excess"... yes, please! And to boot, prices fall in the very reasonable range. Must try!