A family kitchen for the food of the eastern Mediterranean — dips and small plates, house-made pita, whole fish and skewers over charcoal. Bright, generous, made to linger over.
Mezze for the tableMediterranean food is meant to be shared. Order a spread of mezze, tear the pita, and keep it coming.
Silky hummus with a pool of green olive oil, smoky baba ghanoush, whipped feta, muhammara — and pita pulled hot from the oven to scoop it all up.
Branzino grilled whole over the coals until the skin crisps, finished with lemon, olive oil and herbs. Simple, coastal, the way it's done by the water.
The heart of the kitchen is an open charcoal grill. Skewers, chops, whole fish and vegetables go straight over the coals — a little smoke, a lot of char, and olive oil to finish. It's the oldest way to cook and still the best.
Litani is built on family recipes and a few non-negotiables: pita made in-house every day, dips whipped to order, and a grill that stays lit from open to close.
The room is bright and easy — limewash walls, wood tables, an olive tree in the corner. Come for a long lunch, a plate of mezze at the bar, or dinner with the whole table.
— The Haddad family
Downtown Milford, near the green. Street parking and the municipal lot nearby. Patio open seasonally.
Tables and the bar. For six or more, catering, or a private event, tell us and we'll call back.