Pylos

Cookbook author Diane Kochilas has been the consulting chef at Pylos in the East Village since it opened, drawing recipes from across Greece rather than sticking to one region. The moussaka skips the usual heavy tomato sauce for a few thin layers of eggplant and delicate seasoning, and the braised lamb shank and roasted red pepper with whipped feta are regulars on the table. Dinner runs into the early hours on weekends, with lunch and brunch service Friday through Sunday.