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Mediterranean cuisine is usually understood to mean cooking styles favored by countries along the northern coast—Greece, Italy, Spain, and Turkey. Yet while Ora emphasizes fresh seafood, and lamb entrees from these nations, it also sports Moroccan and Algerian influences via couscous, figs, and spicy merguez sausage. One texturally exciting standout is the pan-seared sea scallops on a melon-and-lettuce salad topped with crisped prosciutto; the cantaloupe and honeydew shreds sweeten the juicy scallops, topped with a cream-and-butter sauce. Fried polenta, an Italian take layered on a heap of sautéed garlic mushrooms, is given a clever Greek twist with a dollop of whipped goat cheese. Braised lamb shank demonstrates Moroccan and Algerian influences, prepared with prunes, almonds, and whole figs on a bed of tender couscous. Desserts also show regional flair though the eggy coconut panna cotta with coconut sorbet and fresh raspberries. While Ora rarely stands out from the crowd, it's a good place for fitting right in. Hidden lighting in the walls and candlelit white plastic tables make everyone look good whether they're coming in large parties or slipping in before a night on the town. — Timothy Cooper

The prix-fixe menu includes two complete appetizers, an entrée, and a dessert, all from the main menu. It’s too much for one person to finish; get a friend to share the appetizers.

Brunch: Sat-Sun, 11:30am-3:30pm

Pan-seared sea scallops, $9; grilled polenta, $6; braised lamb shank, $23