Greek Islands

For more than 25 years, the nightly shouts of “Opa!” and the flames leaping from platters of saganaki at this family-run Mediterranean standard have made it a beloved draw. The owners continue to serve up hearty fare like moussaka, spanakotiropita, and house-specialty exoheko—flaky phyllo stuffed with veggies, cheese, and pork sauteed in dry wine. But the extras, including garlicky potatoes, green beans, and a textbook Greek salad, are what really shine. Lunch Mon.–Fri., dinner daily.