(From May 2011)

Have they actually lowered the prices here? Seemed so on our last visit, with a large, meaty, slow-braised lamb shank weighing in at $24. Other highlights included an imaginative kale salad with currants, pine nuts, and Parme-san, two good risottos—one with lobster and the other asparagus—and a great salad of burrata, cherry tomatoes, and arugula. Less successful was a special of roasted oysters with cheesy bread crumbs; it came oversalted and with a too-hard crust. But we happily recouped and regrouped with a shared tres leches dessert. Bar.

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(From March 2012)

Steps away from the main campus of Lamar University, this place is a favorite with those who appreciate its simple, affordable offerings. The menu features a variety of pizzas, salads, and sandwiches, like the house specialty: gyro meat slathered in a creamy cucumber sauce and tucked in toasted pita bread. The Greek salad with crumbled feta and a saucy vinaigrette rates an A+ in our book, as does the honey-laced baklava. Bar.

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(From January 2012)

This cafeteria-style spot is a quick fix for those craving Mediterranean flavors. Choose a platter, salad, or pita wrap, then load up with dips (carrot hummus, tzatziki), salads (tabbouleh, pickled eggplant), and sauces (cilantro basil, tahini). Finally top it all off with your choice of falafel, kafta, or skewers of marinated chicken, steak, shrimp, or vegetables. Beer & wine.

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(From June 2011) When caterer Mariana Oliver (a well-traveled chef born in Mexico City) opened up her “gastronomic” walk-in shop, she combined up-scale takeout with a chic cafe. And now the Stone Oak lunch and din-ner business is clicking right along, the glass-topped counters full of Mexican, Mediterranean, and deli specialties. Distinctly fresh flavors prevail, whether an out-of-the-ordinary lunchbox offering like corned beef with arugula and caramelized onions or a cheese-filled and egg-battered chile relleno, which managed a just-out-of-the-skillet flavor even though it came from the deli case. Desserts are opulent and tempt-ing, like huge triangles of chip-filled brownies and saucer-size fresh fruit tarts. Beer & wine.

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(From February 2011) Take a ride on a magic carpet and delight yourself with a rosemary chicken pizza, thin, crispy dough topped with pesto and two cheeses (mozzarella and goat) and strewn with green Moroccan olives. Of the four desserts offered, we highly recommend the orange blossom crème brûlée with berries; its silken texture is delightful. Everything in the place evokes Morocco, from the metal lanterns and shiny tiles surrounding the oven to the hues of scarlet, purple, and ocher on the banquettes. Perfect for cooler evenings is a lovely patio overlooking a small park. Bar.

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(From June 2012)

Our mouths awakened by tabbouleh balancing intensely fresh parsley, lemon, and garlic, we sighed at the tender pork and crisp veggies in our souvlaki, bathed in a subtly piquant tzatziki. Even with a bustling cruise ship docked two blocks away, the airy room and congenial service set a tranquil mood. Beer & wine.

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(From May 2011) We welcome the more casual setting of Avner Samuel’s newest restaurant and are elated that the food is as good as it is, given the reasonable prices. Creamy hummus came with handcrafted pita, and crispy cakes of falafel, bright green with parsley, sat atop a tangy roasted-red-pepper sauce. Velvety slices of grilled ahi tuna came draped over a crunchy dice of cucumber, mango, and orange and were sprinkled with watercress, a nice finishing touch. Expert service. Bar.

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(From May 2012)

Warm and inviting, with tin table lamps, wooden furniture, and curtained windows, this recently opened Lebanese-Greek restaurant serves up lemony-fresh hummus (traditional or spicy), tangy tabbouleh, and bowls of homemade lentil soup. The mixed grill kebab of kefta (spiced ground beef) and tawook (marinated chicken breast) arrives with hot pita bread and roasted onions and tomato. BYOB.

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(From January 2011) The Olivia salad—mixed greens tossed with a smoked-tomato vinaigrette—started us off in the right direction. We took in the kitchen garden on the grounds and the twinkling stars overhead while we sipped sparkling rosé and waited for our entrées. The scallops—pan-seared with crème fraîche, arugula, and romesco—proved delightful until we hit a gritty spot. We found no fault, however, with the delicious Por-tuguese Stew. The thoughtful melding of flavors—lamb chorizo, shrimp, amberjack, mussels, and chickpeas in a spicy saffron broth—proved that chef-owner James Holmes still has it going on at this stylish spot. Bar.

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(From February 2012)

Relinquishing mammoth pieces of delectable flatbread to leave room for the main course can be a struggle here. Dipped in a bowl of creamy hummus, said flatbread could easily make a meal. But there are too many other temptations at the sole Middle Eastern restaurant in this area. We enjoyed skewers of perfectly seasoned game hen and marinated lamb, each bite testifying to the quality and freshness of the meat. Vegetarian options are also plentiful, ranging from stuffed grape leaves to khoresht fesenjan, a Persian pomegranate-and-nut stew. If you still have room, Shiraz offers an enticing baklava.

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