This cousin of Kokkari Estiatorio is one of the best choices in the South Bay. You begin with the house pita bread topped with olives, tomatoes, mizithra cheese and caramelized onions before moving on to dishes like beets that chef Stavros Pappas roasts in a wood-burning oven and tops with skordalia and dill. The lunch menu offers lighter fare, like pita wrapped around albacore tuna, red bell pepper and caramelized onions, while dinnertime customers enjoy heartier preparations like goat braised with tomatoes and served with orzo and herb feta.