A serious Greek taverna a block off University Avenue, run since 1995 by the same family behind Kokkari in San Francisco. The wood-fired oven turns out grilled whole branzino, lamb chops, and moussaka that taste like a long Athens lunch. The dining room is warm — beams, candles, copper pots — and somehow always full of venture capitalists.
This is one of the better Greek restaurants in northern California. Book ahead, especially for dinner. Lunch is easier; the lamb burger is a strong order.