Olives Greek Taverna

Twenty-two years tucked into the end of Schoen Place, and Olives still feels like a discovery. The dining room is small, warm, and decorated with murals that make the whole space feel like somewhere you'd find in a side street in Athens rather than a village on the Erie Canal. Greek music plays. The servers know the regulars. It's the kind of place where you end up staying longer than you planned because nobody's rushing you out. We've been there a number of times and it's genuinely excellent Greek food. The moussaka — cinnamon-seasoned beef, grilled eggplant, and a béchamel sauce that goes almost soufflé-like on top — is the benchmark dish. The Greek-style pizzas called piktes are a menu staple worth ordering: the Mykonos with gyro meat and feta, the Paros with zucchini and goat cheese. The avgolemono soup has a devoted following. The saganaki — Greek cheese baked with lemon and served with pita — is the right way to start. Outdoor seating by the canal in summer is worth timing your visit around. One thing to know before you go: Olives is cash only. There's an ATM on the premises, so you won't be caught off guard — but bring cash or plan for it. Family-owned and operated for over two decades. Closed Sundays.