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The food may be Greek but the vibe is more South Beach eatery than Mediterranean fishing port as dance music pumps overhead in the bar while an attractive, youngish crowd of men sip fruity cocktails. That scene spills over into the dining room where the mood turns mellow—and more Grecian. Seafood and feta are the refrain on the broad menu, which includes traditional dishes like Kefalotyri cheese fried and flambéed in ouzo and loukaniko, grilled village sausage, and an array of shellfish-friendly pastas. There’s also whole grilled fish drizzled with olive oil and doused with lemon, or heartier, more contemporary preparations of rabbit, lamb, and steak. The catch of the day is displayed, with a scale, on ice. After you choose your cut, sit down and share the meze platter, which comes with warm pita and four dips: garlicky yogurt tzatziki; potato-and-garlic skordalia; chunky eggplant melitzanosalata; and pink, salty fish roe, taramosalata. If you want a little of everything, the Mediterranean kebab skewers salmon, tuna, swordfish, grilled onion, tomatoes, and red, green, and yellow peppers—and adds gigantic beans baked in a tomato-basil sauce on the side. — Yael Kohen

Sat.—Sun., 11 a.m.—4 p.m.

Shrimp Santorini, $13; meze platter, $10; baklava, $6