The sun reflects off the blond wood, washing the rock-and-metal sculptures with comfortable warmth. No matter the weather outside, inside Gardens of Salonica feels like an oasis in the gritty city. On a chilly November day, the liberal use of lemon in the appetizers, served with warm pita bread, is like a wink of summer sun. On a sweltering August afternoon, the cool, simple greens dressed in light vinaigrette make the Greek salad a refreshing splash of water on the cheeks. Here they use local, organic ingredients whenever possible. The mousakas is made extra rich from Hope Creamery butter and Larry Schultz's eggs. From the familial atmosphere to the delicious dishes, Gardens of Salonica remains an all-time favorite.