In 2005 chef Steve Johnson commandeered a defunct Burger King in Central Square and turned it into a Mediterranean spot seriously committed to locally grown ingredients. (He even has a rooftop garden.) While the dinner (and wine) menus change frequently, look for locavore options, like apple salad with cheddar and spiced pecans and braised veal-pork meatballs with toasted orecchiette pasta. Exposed brick and a glass ceiling add a touch of casual refinement to the cheery yellow and orange interior, which also includes a comfy, welcoming bar. (Try the Nehru: saffron gin, lemon, and cardamom.) Sundays, the chef assembles a well-priced $38 three-course prix fixe menu.