The goods: Poseidon brings a taste of the Greek isles to Washington Avenue.
Ambience: Located in the former Vinyl and Kai space, Poseidon sports bright white tables, beige banquettes, a patio, Mediterranean music and bright lighting.
The grub: Traditional Greek. Chef Demetrios Pyliots oversees a moderately priced menu: Starters $6-$14, mains $15-$28 Dinner begins with feta-flecked bruschetta. Appetizers include curls of char-grilled octopus, chunks of fresh tomato, feta and onions, rice-stuffed grape leaves and traditional dips like tarama (cod roe), tzatziki (yogurt-cucumber) and melitzanosalata (smoked eggplant) plus mashed feta with hot Japanese green peppers.
Entrées include roasted leg of lamb, stuffed peppers with truffle oil, a dense moussaka and imported fresh fish presented whole or deboned.
Desserts like baklava, chocolate lava cake and galaktobureko (layers of custard-filled phyllo) arrive with a scoop of ice cream nestled in Greek honey.
Verdict: Classic Hellenic cooking in a St. Tropez-like South Beach space.