Pera Mediterranean Brasserie

An open kitchen bustling with chefs presiding over open flames is the focal point at this Turkish and Greek eatery. Pera’s specialty is fire and spice, and you’ll find it in dishes like the “mini shish trio”—spot-on grilled lamb, beef sausage and harissa-rubbed shrimp skewers. Tiny, stone-oven-baked pizzas (called pidettes), topped with kasseri cheese or ground lamb, are only $3, and the meze platter features a stellar roasted eggplant puree; pair it with a crisp white wine plucked from the mostly Greek and Israeli list.