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ing the layers of concrete and steel. But the end result speaks volumes and the food coming out of the kitchen is proof that investments yield dividends. For Tzezailidis food is more than just food; it's a social experience meant to be shared with family and friends. It's 3me together prepar- ing beloved staples like zucchini fri4ers that at The Fed are made with the owners vintage grape press that squeezes the excess water out of the zucchini allowing for crispy bites. The souvlaki "minis" are a hearty por3on with the comfort of a Greek "taco" with seasoned chicken, sauteed onions and tomato and topped with micro-greens and a yogurt cucumber sauce. But the star might be the pitas, which Tzezailidis is proud to say are all made in-house, a rarity in the restau- rant world. And if you've had the fortune of spending 3me in Greece, you'll know that the ocean and its bounty play a starring role on restaurant menus. The same holds true at The Fed. Here the Pasta Santorini is topped with a whole langos3no, which is not o#en seen Stateside, and the 8-hour octopus starts with sushi grade octopus, is slow braised in an earth oven and then flash grilled to order. Inves3ng in the 3me it takes to make quality food is a key element at all of Tzezailidis' estab- lishments and it's also apparent in The Fed's signature cask cocktails. Taking center stage of the dining room, the bar's oak casks aren't just for show. They house a curated collec- 3on of aged cocktails like an "Older Fash- ion" which features aged bourbon, the As its name alludes, The Fed was formerly a bank. The fortress of the building, which dates back to 1900, exudes a grand presence unlike any other in the area. 12 HOOK

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