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A floral theme permeates through Beba, from the beautiful wallpaper pattern and larger-than-life, hand-painted flowers around the circular stairwell to the striking flower arrangements throughout the bi-level space. Chef Tom Papoutsis prepares Mediterranean cuisine with a Greek and Spanish bent, such as grilled octopus, feta napoleon with fig puree, herb- and garlic-stuffed leg of lamb and pan-crisped Spanish mackerel. The entire restaurant is available for private parties and can fit 60 for a sit-down dinner or 100 for cocktails.