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  • I enjoy visiting Mediterrano because the food is always made with fresh ingredients, some of which will change on a seasonal basis, with most things being made "from scratch" by the hands of Chef Ben. I am a cook myself and when I sit down at a restaurant and can immediately tell that whoever created the food on my plate really cared about how it tastes, I feel like I'm "home." This, folks, is not anonymous food! Once, last autumn, I ordered an item from the Glyka (dessert) section of the menu and after a minute or two, was informed that there would be a substitution of the warm apple preserve with a honey walnut fig preserve, would that be okay? I asked about where they got their fig preserve and was told that they bought the figs fresh in the Strip District, so the preserves that day were house-made. I was hooked (and I love figs.) Upon receiving my dessert, I lifted my fork with high hopes and guess what? Fabulous! You can taste real, trust me. But as for the food on the main menu? Creative, interesting-- all the traditional dishes based on Helena's mom's recipes (yes, from the Greek family recipe collections)-- fresh, often locally sourced, with such intense energy imbued by a chef who cares, and nicely sized portions. What are you waiting for? Try this restaurant out, please do yourself a favor.
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