What You'll Get
Hummus has long been known as the best appetizer for a Mediterranean meal and the worst material for an outdoor sculpture. Choose wisely with this Groupon.
Choose from Three Options
- $20 for $40 worth of Mediterranean fare at dinner, valid Monday–Thursday
- $20 for $40 worth of Mediterranean fare at dinner, valid Friday–Sunday
- $10 for $20 worth of Mediterranean fare at lunch<p>
Sample classic Mediterranean dishes such as baked and spiced lamb shanks ($21.95), a duo of shish kebabs in a choice of meat ($17.95–$20.95), gyros ($8.75), and flaming saganaki with brandy ($9.50). See the full menu.
The Fine Print
Promotional value expires Mar 20, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Must use promotional value in 1 visit. Must order at least one food item for $20 Groupon. Must order 2 or more entrees for $40 Groupon. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Taverna Yiamas
From the moment you step inside Taverna Yiamas, traditional Mediterranean culture envelops the senses. Wafts of scented hookah smoke drift through the brightly colored dining room, encircling dancers as they strike their finger cymbals to accent the exotic musical accompaniment. The only sense left wanting is taste, which chefs promptly remedy with their traditional menu of Mediterranean dishes. They specialize in lamb and beef platters, sizzling up meats rotisserie-style to get juicy cuts used for kebabs, gyros, and shawarma piled atop beds of rice pilaf. Alongside these more traditional offerings, servers whisk chargrilled salmon and whole snappers to tables, as well as eclectic dishes such as grilled quail and pastitsio—a macaroni-and-minced-meat dish topped with béchamel and tomato sauce. The restaurant keeps its doors open until at least 2 a.m., allowing guests to watch belly dancers sway to the music while they sip on wine at the bar or make an impromptu bed out of leftover grape leaves.