Mediterranean fare gets a Balkan spin from the kitchen of Adi Kokoshi, whose Albanian heritage shows up in the meat and spinach pies, and the red and white cabbage salad at his reborn restaurant, completely renovated and now with a good wine list and full bar. The menu offers tasting plates, pita-wrapped sandwiches, and salads as well as entrees such as chicken and beef shawarma, beef and pork kafta, lemon-pepper marinated pork tenderloin, and lamb chops. The service is friendly and informal. There's a good wine list and full bar. L & D daily.