Mykonos Island RestaurantForget the freezer. At Mykonos, every day is a shopping day for fish, shrimp and snapper, so the seafood is never more than 24 hours old. The baklava and custard are made every morning, too. The Greek sampler plate comes so heavily laden with Mediterranean favorites like meatballs, stuffed grape leaves and spinach-and-cheese pies that two folks can fill up without moving on to the entrées. But who would want to do that? The menu's star, by far, is the butterfly snapper, an oh-so-moist boned fish charcoal-grilled with olive oil, lemon juice and oregano. It will have you shouting "Opa!" the minute you taste it.