An earthy, open space with burnt-orange walls and wooden seating sets the scene At Cafe Efendi, which is celebrating it's 10th year in business. Their brick fireplace's flames echo the flames in the kitchen that cook thin slices of housemade Doner (gyro meat). The chefs flavor this and other Turkish dishes with aromatic Mediterranean seasonings, putting together moussaka and lamb kebabs to be enjoyed under the glow of streetlight-like wall sconces. Live music floods the space on Friday and Saturday nights, and belly dancers also enliven the atmosphere three nights a week, as hookah-smoking patrons blow smoke rings worthy of asking a jeweler to appraise them. Patrons have a full bar at their disposal, as well as patio seating that coaxes them outside to dine in temperate breezes.