Pylos is known for its rustic and traditional Greek cuisine, culled from various regions of the Hellenic Republic. Athenian Christos Valtzoglou runs the restaurant, with the help of consulting chef Diane Kochilas, a native New Yorker of Greek descent, who splits her time between Greece and New York. Typical entrees include krasata paidakia (braised short ribs) and psari sta karvouna (grilled whole fresh fish). The restaurant’s name is a nod to the eatery’s Hellenic heritage. The root word pylos signifies items made of clay, such as the artisan clay pots found among ancient Greek ruins. Coming full circle, dozens of clay pots hang from the dining room’s ceiling.