La Serre takes its name from the French word for greenhouse, and the room follows through on the idea: guests enter off Green Street into a light-filled space built around Bohemian décor, thick wood beams, Venetian plaster, floral-lined booths, and antique mosaic tiles meant to evoke Mediterranean seaside living. The restaurant comes from DineAmic Hospitality co-founders Luke Stoioff and David Rekhson.
In the kitchen, Chef Nikitas Pyrgis leads alongside Chef Partner Athinagoras Kostakos, whose background includes work at Mediterranean concepts Noema and Scorpios; he's also a partner in DineAmic's LYRA and VIOLI. The menu centers on seasonal, Mediterranean-leaning cooking, with vegetables, seafood, and all-natural Black Angus beef finished over a custom-made hardwood charcoal hearth for smoke and char without heavy sauces.
The cocktail program leans bright and herbaceous, built to pair with the food, and the wine list mixes Old World Mediterranean bottles with New World selections.
In the kitchen, Chef Nikitas Pyrgis leads alongside Chef Partner Athinagoras Kostakos, whose background includes work at Mediterranean concepts Noema and Scorpios; he's also a partner in DineAmic's LYRA and VIOLI. The menu centers on seasonal, Mediterranean-leaning cooking, with vegetables, seafood, and all-natural Black Angus beef finished over a custom-made hardwood charcoal hearth for smoke and char without heavy sauces.
The cocktail program leans bright and herbaceous, built to pair with the food, and the wine list mixes Old World Mediterranean bottles with New World selections.