Sure, the room sometimes echoes with an “Opa!” but the food at this Hellenic haunt is a cut above many of its Danforth counterparts. Grilled pita with dips—notably the wonderful garlicky eggplant melitzano—and a luscious but unfortunately over-salted plate of shrimp in an ouzo and fennel cream sauce open the meal. A remarkably tender lamb shank steals the show, its rich sauce absorbed by a bed of kefalotiri-sprinkled orzo. Fragrant spices, particularly cinnamon, waft from a fine but slightly soupy rabbit pie, nestled under a pastry crust. The wine list, though limited, offers a chance to discover uncommon Greek vintages, while dessert features a treat as glorious as it is simple: creamy fresh-pressed yogurt drizzled with honey and walnuts. Mains $15–$25.