Anatolia Cafe, Cleveland

Lopez's menu reflects a balance of chef Michael Herschman's seasonally based culinary musings, showcasing his penchant for bold, bright flavors, and some cheeky tweaks of Lopez's classic dishes. Most of the dishes come tumbling out of the kitchen in a riot of colors and flavors. Herschman's signature dish, sweet and spicy calamari, now has a heady kick of cumin and chile. The Ceviche Trio — cool bits of raw tuna, sea scallops and lobster on a banana-lime salsa — was a beautiful melange of tastes and textures. Rest easy, old Lopez fans; the Shrimp 'n' Grits are still around, pearly shrimp nestled in silken, buttery grits. It's the best of both Lopezes. You can try the cool newer stuff but still indulge in the comfortable classics. $$-$$$, all major credit cards accepted. Cuisine: Southwestern, Mexican. (Beth Segal, Special to cleveland.com)

DRINKS

Anatolia Cafe

Happy Hour: 5-7 p.m. Monday-Thursday

Foodies can go on about chefs and signature burgers, but what's a scene without Turkish cuisine? Even better, a Turkish Happy Hour. Yes, Anatolia serves up $5 martinis, $2.50 beers and $4 wines. But it's the $3 small bites that are outstanding, with hummus and falafel and especially sigara borek - crispy pastry dough filled with feta cheese and parsley is still a hit throughout the Balkans a century after the Ottoman Empire collapsed. (John Petkovic/The Plain Dealer)