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Mezza Restaurant Review: Little attention is paid to décor at this family-owned Lebanese bistro. Tables are well spaced, and the noise level never gets into the raucous range. Matriarch Liza Bitar ably handles the cooking, and her son, Jason, owns and manages the place. At dinner one has the widest range of mezze available. We suggest the stuffed grape leaves and the aromatic cilantro-garlic fries. This may well be the city's best tabbouleh, made with fresh parsley. Shwarma, a dish of tender, sliced marinated beef or chicken topped with tahini, is paired with a crisp green salad. Try the sfiha, ground meat pies with yogurt and spices; the lamb kebabs are standouts. The many vegetarian mezze, including numerous vegan choices, are often based on legumes. Finish with a Lebanese classic: date ma'amoul, a date-stuffed semolina pastry that pairs well with coffee. Or go for any of several house-made ice creams, such as the mocha with caramelized hazelnuts. Mezza's short wine list focuses on Lebanese wines, making it special. Château Kefraya rosé goes with nearly everything on the menu. The highly regarded Château Musar also is offered.