Chopstix and I ventured forth last night, and agreed to make a dinner out of some of the meze at this nouveau Greek resto in Manhattan Beach after reading SIV's review in the LA Times. Our consensus is that Petros lacks the "wow factor". The dip that accompanied the bread basket was indeed delicious - a hummous-like mixture of potato and garlic. You've got to like garlic to eat here - the flavor permeated almost everything. Chopstix's avgolemono soup was tasty, and full of rice and chicken, and not too thick. I thought it was the best thing we ordered. She declared the octopus salad "intense", chock full of octopus and garnished with shredded carrots. The sesame crusted saganaki was disappointing. It was not served flamed, like every other saganaki I've ever had, but baked, and topped with golden raisins, which gave a nice counterpoint to the tangy cheese. The cheese itself was very creamy, more so than any other rendition I've ever tasted. It was almost too rich. The roasted eggplant dip (Greek babaganoush) was very good; again, very garlicky, and to my taste, somewhat bitter. This was a fairly large serving, with plenty of pita triangles for dipping. Our other selection was the spankopita, made of fresh spinach and feta. The waitress told us it was served room temperature, but honestly, the room wasn't THAT cold. The dish, however, left us cold. Lots of dill flavor, not very much feta, plenty of garlic, and at that temperature, the filo felt really greasy in the mouth. All in all, we agreed we weren't wowed enough to return to try anything else. We didn't drink - food and generous tip (the service was nice), $45.