The restaurant subtitles itself a shish-kebab house, but its offerings are much broader. And it's more upscale than the name would suggest, with a patio fountain and colorful decor. Whatever the protein, it seems to respond well to broiling -- beef, lamb, chicken, and seafood all get similar treatment. There are several choices for vegetarians, including souvlakia and moussaka. Expect a wait if you arrive after 8:30 or so on weekends.