& Shopping Stroll

smoky fire. Case in point is Limani’s grilled Tunisian octopus: Marinated in olive oil, lemon juice, red-wine vinegar and oregano, the mollusk is seared on the grill and served warm, bathed in ladolemono and paired with sweet red and yellow peppers. The dish is a showstopper, with tender, salty rings cut on the bias and mounded high.

Lamb, a Greek specialty, is served as two thick chops with crispy fries. Carnivores find more to love with the Cowboy ribeye, sirloin, filet and pork chops, as well as an organic half bone-in chicken breast grilled and seasoned with fragrant rosemary and thyme.

Limani chips — crispy-fried, wafer-thin eggplant and zucchini coins served alongside salty fried kefalograviera cheese and atop a mound of tzatziki — are a fine starter and good to nibble on while perusing the menu. Salty, sweet and tangy, these addictive chips pair nicely with a Greek beer or a glass of red Oenodea, a Greek cabernet/syrah blend.

Sweet tooths will want to try Limani’s deconstructed baklava, a tower of caramelized, crisp-baked phyllo planks entombed in pistachio pastry cream, or karidopita, a walnut sponge cake served with honey lavender ice cream. SP