AXIA Taverna, opened in October 2006, is a 120-seat multi-level restaurant featuring a Greek menu. Executive Chef Alexander Gorant, together with hellenic cookbook author Diane Kochilas, has modernized the typical suburban — and typical Greek — dining experience. Chef Gorant’s dishes are grouped into Mezedes (small plates) and Megala Piata (large plates); guests are encouraged to select from the groups as they see fit, creating anything from an full multi-course meal to a laid-back, tapas-s
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