Stelios Migadakis had long dreamt of moving his family from New York to Florida’s sun-drenched shores, jumping at the chance to open an eatery in Tarpon Springs’ Greek Town. He draws from the Old World recipes of his kin in Crete and his wife's relatives in Lesvos to compose a menu consisting of delicately battered seafood and slow-roasted lamb and beef. Within the elegant eatery, murals of serene Greek isles and grazing herds of Trojan horses punctuate the pale-marble walls as Greek music spills out onto the adjoining patio.