Stina

A Mediterranean menu tilted toward Greece, with the bread and pasta made on site and an Italian wood-burning oven turning out pides and pizzas. The spanakopita comes with barrel-aged feta, the octopus is slow-cooked then crisped, and the lamb manti are worth a spot on the table. About two dozen seats, filled with vintage pieces collected by Christina, the restaurant's namesake, who married the chef and gave the room its warmth. BYOB.