Canal Bistro Mediterranean Gri, Indianapolis

The founders of Canal Bistro Mediterranean Grille learned their mothers' and grandmothers' recipes in their kitchens in Egypt and Lebanon. To make their signature lamb kebabs, they call on olive oil, rosemary, and other spices, then skewer, grill, and serve the tender meat with rice and salad. Their handmade phyllo pastries, alternatively, envelop walnuts and pistachios in orders of baklava, which is served with housemade syrup. In warmer months, diners are invited to eat on a patio overlooking the Central Canal or step inside the dining room.