Artemis & Apollo is a Greek taverna for the people offering an unhurried taste of Mediterranean life. Black Sheep Restaurants honours the unfussiness of Greek cooking with a menu of classic Athenian taverna fare, designed to be shared family-style. Historically, tavernas in Greece were commonly found in underground cellars. Often unable to entertain in their own small, cramped homes, tavernas became venues for all social occasions, happy or sad, for the working class of Greece. It wasn’t until relatively recently, when the bourgeoisie and intellectuals caught on, that these little havens spilled out into the streets and sun-drenched courtyards that come to mind now. These days, Greek tavernas have become synonymous with long, relaxed lunches shared with friends that roll easily into convivial, ouzo-fuelled evenings.
Chef Andrée Lefuel’s passion for Greek food and extensive experience working under such esteemed masters as Daniel Boulud and Ludo Lefebvre equip him with the ideal toolkit to head the kitchen at Artemis & Apollo. The French-American chef, surrounded by fresh herbs and vegetables from an early age in his native San Francisco, remembers rolling batches of vine leaves with his sister as well as hanging yoghurt and peeling garlic for large family gatherings on special occasions. An inhuman work ethic and scientific approach has seen Chef Andrée quickly rise to the top in his career. His laser-focus and attention-to-detail coupled with experience as executive chef at Greek restaurant, Souvla, have proven invaluable in the development of the menu at Artemis & Apollo, where he honours the traditional flavours of Greek cooking without being intimidated by the history of the ancient cuisine.