From Our Editors
As they enter under the hanging wood sign bearing a carving of grapes and shuffle past the gray stone and golden stucco façade, patrons at Kozani Restaurant & Bar find themselves transported to the warm kitchens and rolling vineyards of the Mediterranean. Aromas from spices imported from Italy, Greece, Israel, and Lebanon waft through the dining room, signaling the arrival of Mediterranean dishes, including recipes from head chef Tim Robinson's favored region of Emilia Romagna. While he focuses on Northern Italian dishes, the chef also consistently snares an eclectic blend of local ingredients, such as produce and seafood, and crafts gluten-free versions of every dish on the menu. He often appears on the floor to meet clientele, roaming the dining room to chat with diners and make sure their forks have the proper number of prongs. To compliment his dishes, the serving staff often pairs meals with more than 80 wines hailing from Europe, South and North America, and Australia.