Satisfy your craving for outstanding Greek taverna food—albeit at steak-house prices. Most savvy diners start off with a trio of dips—eggplant, yogurt, and cucumber—and taramosalata, fish roe puréed with olive oil and bread crumbs. Main courses showcase Athenian standards as moussaka, lemon-oregano chicken, and notable grilled lamb chops. Desserts like semolina custard wrapped in phyllo (it has a dedicated following) make for a light, sweet finish. There’s a lively after-work scene in this chic farmhouse setting with wood beamed ceilings, a roaring wood oven, and candlelight. If the incredible goat stew with orzo is available, get it.