Restaurateur Sophia Mylona is helming Thasos Taverna, named for the Greek Island in the northern Aegean Sea.
Former chef at Raleigh's bu.ku, William D'Auvray has been hired for his expertise in fish,
she says. D'Auvray also helmed Raleigh's Fins restaurant and spent time in L.A. apprenticing for Michel Richard and working the line at Chaya Brasserie.
"We're emphasizing fresh, quality ingredients, with a good-sized menu, at a midrange price point," says Mylona. The final version of the menu is in the works, though it will center around the restaurant's wood-burning rotisserie.
Slated to open in late May, the 7,000-square-foot Fort Lauderdale restaurant will seat 260, including patio seating. Angelos Angelopoulos, a Greek designer featured in the international press including Architectural Digest, Marie Claire, and Conde Nast Traveler, has been hired for the interior. "Everything is white," says Mylona, to create a look that's inspired by the island.
We'll keep you posted on the menu, construction, and opening date as it nears.
Thasos Taverna, 3330 E. Oakland Park Blvd., Fort Lauderdale.
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