José Andrés’s 15-year-old dining room is starting to show wear, but the sprawling mezze menu of Greek, Lebanese, and Turkish flavors still feels fresh if you know what to order. Start by pairing complimentary warm fluffs of pita with any of the spreads, particularly taramasalata (creamy carp-roe dip) or hummus topped with ground lamb and pickled vegetables. For a leisurely pace, order in waves—“as they’re ready” plates can quickly crowd the table. Shrimp in a buttery, lemony bath with dill and mustard seeds has long been a highlight. For something a little meatier, try the tender lamb-tongue souvlaki with a salad of celery, olives, and white raisins. Moderate.
Also great: Ouzo-battered blue catfish; grilled lamb-rib chops with smoked tzatziki; zucchini-cheese patties with caper yogurt; Turkish delight.