Kitchen Istanbul

Yes, the name is Turkish. But executive chef Emrah Kilicoglu liberally adapts dishes from Greece. The space is warm and inviting, its vibrant red walls adorned with photos of the Mediterranean. One could make a meal out of the mezes alone, from the homemade hummus and peppery roasted cauliflower to grilled haloumi with mustard, almonds, olives and tart cherries. (The feta cheese “cigars,” sweetened with pistachios and honey, are a longstanding favorite.) Paprika-spiced lamb and chicken kebabs are a specialty, as well as the moussaka, made with spiced lamb, bell pepper and eggplant. The family-style prix fixe offers six appetizers, an entree and dessert for $38.