We knew something looked vaguely familiar when we saw, in this week’s magazine’s Openings, the image of Persephone’s dish of seafood yiouvetsi. Oh, that’s right — seafood yiouvetsi is a signature dish at Anthos! The only difference is that this one doesn’t come in the actual yiouvetsi pot. But everything else seems to be there, down to the orzo in a saffron broth at the bottom. They say there’s nothing new under the sun, but Anthos’s yiouvetsi was pretty novel when it came out, as the dish is traditionally reserved for lamb shanks and the like. Deepening our suspicions of Persephone’s, um, inspiration is the fact that the other dishes mentioned at Persephone — the pikilia-spread sampler, the Greek meatballs in tomato sauce — are right off the menu of Anthos’s sister Kefi. Of course, given how crowded Anthos and Kefi are, the chance to eat simulacra in another good restaurant is much welcome. But otherwise, this might be one of the most brazen Greek heists since Lord Elgin looted the Parthenon marbles.