Before Johnny Monis, Greek fare hadn't seen the type of advancement that has taken place in other European cuisines. But Monis succeeded where others failed, creating a version of Greek cuisine that is distinctly modern while maintaining its Hellenic soul. Dinner starts with a series of mezze, an assortment of raw-fish dishes, salads that have been deconstructed and reassembled - like Monis' "Caesar," with a single crouton encased around a liquid center that tastes of the salad - succulent pastas featuring luxury ingredients like sea urchin and foie gras, and a fork-tender, roast baby goat that comes with five dipping sauces. One reviewer described it as "a post modern trendsetter that has gotten more-wise with age, without losing any of the edge that made it special."