Splendors of the Sea - Tenderly cooked and charred on the grill, octopus makes a stunning showing at Stella’s.
Rustic Revival: Stella’s sits at the base of the renovated circa-1915 C.W. Westendorff & Sons hardware store.
“The Stella Way”: Spanakopita, a flaky phyllo pastry filled with spinach and feta and served with tart tzatziki, is one of the traditional recipes Stella Dikos carried over from her childhood in Greece. At the restaurant, Dikos helps train the kitchen staff to cook in authentic Greek fashion, as she learned herself.
GOLDEN HOUR: Guests can take a seat at the charming candle-lit counters or venture out to the patio terrace.
Saganaki, a flaming cheese starter made with sheep’s milk
Greek salad with feta squares
114 St. Philip St. A