Manoli sits in Coconut Grove, led by chef Emmanouil "Manoli" Aslanoglou, who has cooked at Vassilenas in Athens, Le Manoir aux Quat'Saisons in the UK, Arzak in Spain, and Nammos in Southampton before bringing his own name to this menu of generations-old family recipes.
The format is built for sharing: a raw bar alongside small plates like grilled octopus with fava and roasted peppers, Black Angus keftedes with caramelized tomato sauce, and a Mediterranean spread of tzatziki, hummus, tarama, and fava with grilled pita. House-made pastas include makarounes with spinach carbonara, oxtail giouvetsi with orzo and Ladotyri, and an Athenian lobster linguine built for two. The gyro taco, made from Black Angus ribeye off a vertical rotisserie, is a signature of the chef's favorites section.
Evenings at Manoli lean into Greek nightlife, with cocktails drawn from Greek mythology, a Greek-leaning wine list, and a room that gets louder and more social as the night goes on.
The format is built for sharing: a raw bar alongside small plates like grilled octopus with fava and roasted peppers, Black Angus keftedes with caramelized tomato sauce, and a Mediterranean spread of tzatziki, hummus, tarama, and fava with grilled pita. House-made pastas include makarounes with spinach carbonara, oxtail giouvetsi with orzo and Ladotyri, and an Athenian lobster linguine built for two. The gyro taco, made from Black Angus ribeye off a vertical rotisserie, is a signature of the chef's favorites section.
Evenings at Manoli lean into Greek nightlife, with cocktails drawn from Greek mythology, a Greek-leaning wine list, and a room that gets louder and more social as the night goes on.