Lavanta Mezze Bar & Restaurant

Saganaki

Pan-fried or flambéed Greek cheese — crispy, salty, and melting at the center — a crowd-pleasing constant at any serious mezze bar

Spanakopita

Spinach and feta folded into shatteringly crisp phyllo — a litmus test for any Greek kitchen's pastry work

Mezze spread (dips and bread)

The opening act at any good mezze bar — hummus, tzatziki, and house dips served with warm pita

Lamb dishes

The backbone of any Greek mezze menu — expect braised, skewered, or slow-roasted preparations that reward the kitchen's technique

Baklava

Honey-soaked phyllo with nuts — the essential Greek dessert, and a good indicator of how seriously the kitchen takes pastry work