Meraki Greek Bistro

1 menu serving — Estimated for an appetizer portion of sautéed shrimp with tomato sauce, feta, and cooking oil; exact shrimp weight, feta amount, and oil use are uncertain.

1 menu serving — Estimated for a full appetizer bowl of steamed mussels with wine-aromatic broth and typical added oil; the edible mussel yield and amount of broth consumed are uncertain.

1 menu serving — Estimated for a restaurant appetizer portion of grilled octopus with the listed vegetables and a generous lemon-oil dressing; octopus size and dressing quantity are uncertain.

1 menu serving — Estimated for a full fried calamari appetizer including breading, absorbed frying oil, and a serving of roasted pepper aioli; the portion size and aioli amount are uncertain.

1 menu serving — Estimated for a substantial grilled pork-sausage appetizer with lemon and no unstated side; sausage type, weight, and fat content are uncertain.

1 menu serving — Estimated for a full appetizer portion of mixed beef-and-chicken meatballs plus tzatziki, allowing for customary cooking oil; meatball count, binders, and sauce quantity are uncertain.

1 menu serving — Estimated for several fried zucchini fritters with a portion of tzatziki, including batter and absorbed frying oil; fritter count, recipe, and sauce amount are uncertain.

1 menu serving — Estimated for a baked eggplant appetizer with halloumi, tomato sauce, and customary olive oil; eggplant size, cheese fill, and oil quantity are uncertain.

1 menu serving — Estimated for one large fried or baked feta-and-fillo appetizer with honey and sesame, including pastry and cooking fat; feta size and honey quantity are uncertain.

1 menu serving — Estimated for a full saganaki portion of crusted fried Greek cheese, including absorbed frying oil and a small amount of flambé alcohol; cheese type, portion weight, and crust thickness are uncertain.

1 menu serving — Estimated as a full appetizer portion of baked spinach-and-feta phyllo pie; actual piece count, pastry thickness, and added oil can materially change the estimate.

1 menu serving — Estimated as a substantial restaurant bowl of hummus with its listed tahini and olive oil, without pita because the individual menu listing does not state that pita is included.

1 menu serving — Estimated as a restaurant appetizer serving of whipped feta spread with roasted chilies and typical blending oil; bread is not counted because it is not listed with this individual item.

1 menu serving — Estimated as a generous bowl of full-fat Greek-yogurt tzatziki with cucumber, garlic, dill, and usual oil; pita is excluded because it is not stated for the individual serving.

1 menu serving — Estimated as a restaurant appetizer bowl of taramosalata made with caviar spread and olive oil; the recipe and serving size are not published, and no bread is counted.

1 menu serving — Estimated as four small shared portions of the listed spreads plus roughly two full pita breads; variation in the quantity of each rich spread and pita size creates substantial uncertainty.

1 menu serving — Estimated as a full entrée-size Greek salad with a generous feta portion, paksimadi, olives, and oil-based red-wine vinaigrette; no optional protein add-on is included.

1 menu serving — Estimated as a full salad with roasted beets, goat cheese, walnuts, and a typical oil-based vinaigrette; exact cheese, nut, and dressing portions are unknown.

1 menu serving — Estimated as a full greens-and-vegetable salad with Kalamata olives and a generous lemon vinaigrette; no optional protein add-on or unstated bread is included.

1 menu serving — Estimated as a full salad with a substantial grilled haloumi portion, sun-dried apricots, and balsamic dressing; the dressing quantity and cheese weight are not published.

1 menu serving — Estimated as a full grilled 12-ounce ribeye with about 130 g feta Greek fries, sautéed mushrooms cooked in oil, and a 2-ounce tirokafteri portion; steak size and sauce quantity are uncertain.

1 menu serving — Estimated as two filet-mignon skewers totaling about 8 ounces cooked beef, with 130 g Greek fries, a pita, grilled vegetables with oil, and about 2 ounces tzatziki; skewer size is uncertain.

1 menu serving — Estimated as a restaurant portion of baby lamb chops with about 200 g roasted lemon potatoes, oil-based ladoregano, and 2 ounces tzatziki; edible lamb yield and sauce amount are uncertain.

1 menu serving — Estimated as two ground-lamb kabobs totaling about 8 ounces cooked, plus a pita, 130 g Greek fries, tomatoes and onions, and 2 ounces tzatziki; the kabob size and lamb fat level are uncertain.

1 menu serving — Estimated as two chicken skewers totaling about 7 ounces cooked chicken wrapped with bacon, plus a pita, 130 g Greek fries, vegetables, and a moderate creamy Meraki sauce portion; bacon coverage and sauce recipe are uncertain.

1 menu serving — Estimated using the chicken option as two skewers totaling about 7 ounces cooked, with a pita, 130 g Greek fries, onions, tomatoes, and a moderate sauce portion; choosing pork would change the nutrition.

1 menu serving — Estimated using the beef patty option as an approximately 8-ounce cooked bifteki with roasted lemon potatoes and oil-dressed grilled vegetables; patty size, fat content, and the chicken option would change the nutrition.

1 menu serving — Estimated as a mixed, higher-fat lamb-and-pork gyro selection totaling about 9 ounces cooked meat, with a pita, 130 g fries, tomatoes, onions, and 2 ounces tzatziki; the selected meats and portioning are uncertain.

1 menu serving — Estimated as one large baked restaurant portion of eggplant, potato, braised ground beef, and béchamel, including typical cooking oil; slice size and béchamel richness are uncertain.

1 menu serving — Estimated as one large baked pasta portion with ground beef, béchamel cream, Parmesan, and typical cooking oil; pasta-to-meat ratio and béchamel quantity are uncertain.

1 menu serving — Estimated for an entrée-sized serving of grilled shrimp with sautéed spinach and a moderate portion of roasted-pepper aioli; shrimp size and aioli quantity are uncertain.

1 menu serving — Estimated for a full restaurant bowl with about 4 ounces dry-equivalent linguini, mixed seafood, tomato sauce, and usual sautéing oil; the seafood mix and pasta portion are uncertain.

1 menu serving — Estimated for an entrée portion of whole or large filleted bronzino with a substantial serving of spinach-rice and lemon oil; edible fish yield and oil amount are uncertain.

1 menu serving — Estimated for an 8-ounce cooked grilled-salmon portion over grilled vegetables with roasted-pepper aioli and lemon oil; salmon cut size and sauce amount are uncertain.

1 menu serving — Estimated per one-quarter of the stated 4-to-6-person platter, including its share of the meats, Greek feta fries, pita, tzatziki, and tirokafteri; actual sharing size and meat cuts create substantial uncertainty.

1 menu serving — Estimated per one-quarter of the stated 4-to-6-person platter, including the section-listed hand-cut fries, pita, tzatziki, lemon potatoes, seafood, and sauces; seafood proportions and whether calamari is fried are uncertain.

1 menu serving — Estimated for the complete stated platter for two, including all mixed meats, Greek feta fries, pita, and tzatziki; skewer counts, meat weights, and the shared-side quantity are uncertain.

1 menu serving — Estimated for a restaurant side of roughly 150 grams of fried potatoes topped with feta and oregano; fry oil absorption and feta quantity are uncertain.

1 menu serving — Estimated for a roughly 250-gram side of roasted potatoes prepared with olive oil, lemon, garlic, and oregano; potato portion and retained oil are uncertain.

1 menu serving — Estimated for a generous grilled-vegetable side with cooking oil and balsamic reduction; the vegetable blend and oil quantity are uncertain.

1 menu serving — Estimated for one restaurant side serving of tomato-braised spinach and rice (about 1½ cups), including a moderate amount of cooking olive oil; actual rice-to-spinach ratio and oil use are uncertain.