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Upstairs in Parea restaurant, executive chef Jonathon Sawyer has updated traditional Greek cuisine as a kind of New World meze; downstairs in Kava Lounge, hard liquor fuels old-world customs that never went out of style. Tuesday and Wednesday nights, you’ll find dance lessons—fueled by a wide selection of ouzos—culminating in Zorba-style plate-smashing (and tomorrow’s well-earned hangover). Other nights, the scene turns markedly more civilized as patrons snuggle up in wine-barrel banquettes to sip microbrews, retsinas, or fancy cocktails incorporating acai juice, kaffir leaves, and fig purée. The tapaslike menu emphasizes the Mediterranean heritage: plump Greek olives, skewers of marinated lamb, and grilled shrimp with ouzo-soaked saganaki. — Kara Newman

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