Chefs at Bait Cafe marinate and grill entrées such as chicken shawarma and New Zealand lamb chops to create light, fresh Mediterranean meals. They also blend fresh bowls of hummus to pair with soft pita bread, and stack chicken kebabs on plates with falafel and couscous. On the red walls of the dining area, golden scrollwork unfurls in swirling shapes that mimic the steam rising from cups of strong Turkish coffee and the honey-coated flowers that sprout when you plant pieces of baklava in your garden.