Given San Francisco's fondness for Cal-Ital restaurants, it was only a matter of time until someone adapted the Cal-Ital approach to Greek cuisine. While Erik Cosselmon's menu features Hellenic classics like moussaka and various spit-roasted meats, he also turns organic market ingredients into zucchini cakes with cucumber and mint or grills spring lamb organ meats with potatoes and lemon-oregano vinaigrette. The place is praised for "not being kitschy like other Greek restaurants"; even the wine list goes well beyond the usual retsina, with numerous interesting choices from European and domestic winemakers.