Philoxenia — φιλοξενία

Although we operate in San Francisco and draw on the bounty of
Northern California, we owe our culinary aesthetic to Greece,
where diners take more pleasure in
quality ingredients than in artful embellishment.
We have modernized many Greek dishes while staying true to the
signature tastes of the Greek table, respecting the pure flavors of
sweet baby lamb, tangy homemade yogurt, and the woodsy scent
of wild oregano.
While Greece is a country with dramatically varied landscapes and
widely dispersed archipelagos, there is a singularly Greek flavor
palette, a collection of ingredients and preparation, that
define what we do at the Kokkari.
The appetizing aroma of wood smoke, coming from our open
hearth, charcoal grill, and wood-fired oven, perfumes our dishes
and enhances the of warmth of family and friends
. Our menu, showcasing seafood and game, features many of the
most sought-after traditional Aegean dishes, as well as selections
which have been modernized through the innovative blending of
cultures and techniques. Horiatiki, the classic Greek salad is
offered along side the Maroulosalata, a version of the chopped
salad with a creamy feta dressing, pine nuts and Kalamata olives.
Tender grilled octopus is garnished with lemon juice and olive oil;
a classic Greek preparation, while calamari is stuffed with feta,
fennel and orange; a more modern combination. Lamb chops are
served straight from the mesquite grill with hints of garlic,
oregano and lemon juice. While traditional soutzoukakia, or lambb
meatballs, are enlivened with a hint of cumin and tangy Greek
yogurt.