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Konstantinos Kohilas, the son of owner Xenos Kohilas, checks a piece of octopus roasting below the meats in the large rotisseries at the expanded new Ikaros restaurant. The meats, from top, are Kokoretsi (organ meats wrapped in intestines), Goat, Exohiko (lamb with vegetables, herbs and feta cheese inside) and Kontosouvli (Lamb).Amy Davis, Baltimore Sun