At Naxos, named for the Greek island of Naxos, the menu features contemporary Greek cooking focused on seafood. Look for whole fish such as lavraki (a type of sea bass) and skorpina (often called rockfish), as well as prawns wrapped in kataifi (shredded phyllo dough). The menu also features traditional meze and daily fresh bread paired with single-origin Greek olive oil.
Testimonials
As challenges surfaced, as they inevitably do on every project, Donovan proactively addressed them before they reached me. He either had a solution ready or was actively collaborating with the team to resolve issues. His assistance in ensuring cohesive teamwork and a shared understanding of the project's requirements greatly contributed to the successful completion. I'm highly satisfied with the end result and would confidently recommend Donovan and his team for anyone seeking a well-executed project.
Co - Owner / TAO Group Veteran
Lou Abin
Jim Mason
As a general contractor we are always juggling expedited schedules and a lack of information. Having someone involved as much as Donovan was invaluable. When we needed an answer we weren’t held up he was able to make decisions quickly.
President of Taylor International Corp.
Credits: Photography: Clint Jenkins (Architectural) / Anthony Mair (Food) / Architect: Friedmutter Group / ID team: Hatch Design Group / Rostrata’s Founder Donovan Ballantyne’s Role : Ownership Team / Design Director Station Casinos