St. Louis, MOMediterranean

Kurdish immigrants run this Grove restaurant, with a menu spanning much of the Middle East and Arabic music in the dining room. Order the signature Sultan Pilau, a phyllo potpie filled with savory rice, lamb shank, oven-roasted nuts and raisins. The qali is a beef stew slowly simmered with garlic.

A husband-and-wife team serves food from their native Lebanon at this bodega-style Ellisville room. Start with manakish, small flatbreads with toppings such as za'atar or spinach, feta, Lebanese white cheese and mozzarella. Foul medames combines mashed fava beans, chickpeas and garlic, served warm with pita. The sujuk is a spicy beef sausage.

This North Lindbergh room in Hazelwood has a cozy, brightly decorated interior. Chef Wasam Hamed, formerly of Layla in The Grove, serves Levantine dishes and takes special orders with advance notice. Try the hummus and baba ghanoush among the mezze.

Turkish-descended owners run this Valley Park restaurant. Order iskender, slices of beef on pita with tomato sauce and yogurt, a dish rooted in northern Turkey. The lighter branzino is grilled sea bass with olive oil and lemon.

Owner Pearvz Gholina welcomes guests to this roughly 20-seat Persian dining room in Holly Hills. Start with sambosas, phyllo filled with spiced minced beef and baked golden, then the koobideh and barg kebab combination. The house-made ayran is a chilled, savory yogurt drink; no alcohol is served.