Open since last fall, Sevin has dual heritage. The husband-and-wife team who own the casual but polished dining room bring, respectively, Turkish and Bosnian traditions to a menu that is classic Eastern Med with a homestyle taste and feel. Of the appetizers, all were sharable and superb: piyaz, a white-bean salad or mezze; tender crisp zucchini triangles; and ezme, a cold but hearty salad of tomatoes, walnuts, and cucumber. Kofte (spicy meatballs on a stick), kebabs, gyros, and stews showcase tender meats, spicy sauces, and grilled vegetable complements. There’s plenty for vegetarians, too, with excellent hummus, large chunky and crisp salads, and chickpea falafels served with a whole medley of grilled veggies and beans. The baklava here is lighter than the usual Greek version, made with walnuts, filo pastry, and a sugar syrup rather than honey. The real treasure, though, is the good-hearted and generous spirit of the owners, willing to share their heritage and cuisine.