Spring

simple ladolemono: Greek olive oil, lemon juice and briny capers that complement the sweet flesh. Accompanied by steamed cauliflower, broccoli and carrots, the dish sings in its simplicity. Meaty, earthy bigeye tuna offers a heartier lunch or dinner course. Sashimigrade center-cut loin is encased with an Egyptian sesame crust, seared and served rare with sauteed spinach and a walnut puree.

Flavor combinations don’t stray far from the traditional, with abundant touches of oregano, thyme, sea salt and garlic. But diners should not underestimate their magical alchemy when blended with care and married to their proteins in a quick dance over a