The menu is a vegetarian goldmine, with dishes priced at $3.25 a pop. To start, warm pita is the perfect utensil for scooping up smoky, roasted pepper dip. Other highlights include deep-fried green beans zinged with garlic, Tabasco and dill, and grilled skewers of juicy chicken breast. Anemic kofta swimming in vapid tomato sauce is the sole disappointment. The wine sel­ection is as tired as the decor (swords and bullfighting photos). The house-made baklava is among the city’s best, its flaky roof yielding to gooey spiced nuts. The service is friendly.