Teeny-tiny Mandolin Aegean Bistro is located in a former 1940s bungalow in the Design District, adorned in blue and white. The quaint charm that fills the air is as tangible as the extra-virgin Greek olive oil that fills the vials placed on each table. Mandolin's straightforward cooking is embodied in a sweet, tender curlicue of grilled octopus misted with the aforementioned Mediterranean lubricant. Even chicken kebab — usually relegated to fodder for timid eaters — is unexpectedly rousing: huge, juicy hunks of grilled white meat kicked up with a quick dip in the dish of tzatziki. Don't miss the Greek salad: large wedges of ripe tomato, cucumber, and green peppers mingled with smaller shots of red onion, capers, and Kalamata olives.
Teeny-tiny Mandolin Aegean Bistro is located in a former 1940s bungalow in the Design District, adorned in blue and white. The quaint charm that fills the air is as tangible as the extra-virgin Greek olive oil that fills the vials placed on each table. Mandolin's straightforward cooking is embodied in a sweet, tender curlicue of grilled octopus misted with the aforementioned Mediterranean lubricant. Even chicken kebab — usually relegated to fodder for timid eaters — is unexpectedly rousing: huge, juicy hunks of grilled white meat kicked up with a quick dip in the dish of tzatziki. Don't miss the Greek salad: large wedges of ripe tomato, cucumber, and green peppers mingled with smaller shots of red onion, capers, and Kalamata olives.
