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The dining room convincingly evokes a white-washed tavern in the swanky seaside town of its Aegean namesake. Wood slatted ceilings nod to the local yachting set, breakaway doors conjure sea cliff breezes, and a brick oven replicates the fluffy bread required for starting off any proper Mediterranean meal. It’s also perfect for scooping up meze, like creamy lebne (yogurt cheese with dill and walnuts), hummus, and babaganoush. The sigara borek (crisp fillo stuffed with tart feta) and b'stila djej (sweet and savory cinnamon-spiked chicken stuffed in pastry) are the highlights of the inspired starters. The chef and partners are Istanbul natives, which explains why Turkish dishes stand out over other options. Case in point: the succulent Adana kebab, nicely seasoned oblong lamb meatballs served with a touch of tomato and yogurt. Still, the Moroccan fish tagine, with its juicy chunks of red snapper baked with tomatoes, olives and preserved lemon, is rendered as skillfully as if it were cooked in the chef’s own home. — Kathleen Squires

Manti, $8; meze platter, $14; Moroccan fish tagine, $21; Adana kebab, $18