Kava Neo-Taverna focuses on Greek fare, particularly shareable small plates dubbed mezedakia. Among this category you’ll find Keftedes (lamb meatballs), Garides Skaras (grilled tiger shrimp with lemon and olive oil), and Feta Psiti (baked feta wrapped in phyllo with honey and sesame seeds). Entrée-sized dishes lean on the heartier side, like Uvetsi (braised beef short ribs over orzo) or a Mixed Grill that bundles lamb chops, chicken and pork skewers, and Greek sausage. In summer 2020, Kava Neo-Taverna is open for takeout and patio dining.

Greek fast-casual spots have been popping up everywhere, but GreCo is still a standout. The counter-service restaurant chain from the owners of Committee and Krasi presently includes three locations: one on Newbury Street, another downtown on Milk St., and a third in the Seaport. Both serve crave-worthy plates and pitas with proteins like bifteki (ground beef), loukaniko (pork and leek sausage), pork, lamb, and more, enhanced by sauces like lemon yogurt, spicy feta, and charred eggplant. For dessert, order up a box of Loukoumas (Greek street donuts) that come either Classic with honey, walnuts, or cinnamon, or with creative twists: The Yaya’s version includes hazelnut praline and crumbled Oreos. The Seaport location also sells natural Greek wine and beer.

South End Pita reminds us why Mediterranean and Middle Eastern food became a craze in the first place: It can be fresh, flavorful, healthy, and fast all at once. This spot excels at more traditional renditions of shawarma and falafel pita rolls (and had the genius idea to combine the two in the form of its aptly named Shawafel roll). But for a bit more color, spring for a Combo Plate: carnivores have no shortage of meat choices to layer with seasoned rice and a crisp salad, while the vegetarian Sampler Plate overflows with falafel, grape leaves, hummus, tabouli, salad, and grape leaves.

Inman Square restaurant Moona touts Eastern Mediterranean mezza, serving Istanbul Grape Leaves, Chicken Bastilla in flaky phyllo, and Moroccan-style fish or chicken tagines. The focus on spices (“moona” is Arabic slang for pantry) also applies to their highly original cocktail program, which incorporates traditional ingredients like cardamom, sumac, and rose petal.