Ya Ya's Eurocafe

The Scene
Stepping into Yia Yia's gives you the sensation of entering a new-age Moose Lodge. Immense gray stone pillars bear antler-like coat hooks, and heavy wooden beams loom overhead. Outside, vividly colored flowers in mismatched planters and terra cotta pots line the low wall surrounding the patio, obscuring the view of the parking lot. Large space heaters mounted on tall poles around the perimeter keep the area toasty even on chilly evenings.

The Food
"Yia Yia" is Greek for "grandmother," but the menu is more eclectic than strictly Mediterranean and goes far beyond the comfort food most grandmas turn out. Look for things like Cobb salad to calamari to Kansas City strip. Executive Chef Rob Uyemura uses fragrant sauces and flavorful cheeses to punch up the taste of each dish. For example, the beef tenderloin is blanketed with a dramatic Gorgonzola-Chianti sauce spiked with black pepper. If you want to make neighboring diners murmur with envy, order the chocolate "souffle." Not really a souffle at all, this dessert has a much denser, brownie-like texture, with a molten Callabaut chocolate center.