A bright spot with much cheerful bustle and helpful gracious waitstaff.
When I couldn't decide between the taramasalata or tzatziki appetizer, they happily combined both on the same appetizer plate at no extra charge. On one side, a salty salmon pink taramasalata full of the briny fish roe flavour, slightly airy and rather creamy. (Part of me longed for the spritely pop from fish roe, but I suppose taramasalata doesn't always feature much of it.) On the other side, a tang on the yogurt that turned to a deeper garlic in one smooth sequence, the pungence moderate and balanced. Garnish of good dark olives.
A ripe fruitty tomato sauce touched with sweet bay leaf is a good foil for a firm shank of lamb cooked on the bone. The long cooked lamb however, was served at only a slight notch above room temperature, losing a bit of the warm pleasure from slow cooking. A standard-looking lettuce salad on the side, undistinguished except for a very good piece of feta.
Hearty, satisfying big food. In the realm of very good but not wonderful.