Mezze & Main on Olive Avenue Lives Up to the Hype After Rocky Opening

After three weeks of persistent phone calls and a couple of disappointing visits during their soft opening, I can finally say it: Mezze & Main is worth the wait.

The Mediterranean restaurant that opened last month at 1847 W. Olive Avenue has been the talk of Burbank’s food scene since chef Dimitri Kostas announced he was leaving his sous chef position at Republique to open his own place. But early visits were plagued by understaffing, inconsistent food temperatures, and service that moved at a glacial pace.

Those problems appear to be largely behind them now.

The Space

Kostas transformed the former Subway location into something that feels both intimate and energetic. Exposed brick walls display rotating artwork from local artists—currently featuring vibrant oil paintings by Magnolia Park resident Elena Vasquez. String lights create warmth overhead while an open kitchen lets diners watch the controlled chaos of dinner service.

The 45-seat restaurant fills up fast, especially on weekends. They don’t take reservations for parties under six, which explains why I spotted several Warner Bros. executives waiting by the host stand during my Friday night visit.

The Food

Kostas draws from his Greek-Lebanese heritage to create a menu that feels both familiar and surprising. Start with the mezze sampler ($18), which showcases house-made hummus, baba ganoush, and muhammara alongside warm pita that arrives still steaming.

The standout appetizer is the saganaki ($14)—kasseri cheese flambéed tableside with a theatrical flourish that had my dining companion reaching for her phone. But it’s not just Instagram theater; the cheese arrives perfectly melted with a golden crust and subtle hint of ouzo.

For mains, the lamb shawarma ($26) justifies its premium price. Kostas marinates the meat for 24 hours before cooking it on a vertical rotisserie he imported from Athens. The result is incredibly tender lamb served over fluffy basmati rice with a bright yogurt sauce that cuts through the richness.

The moussaka ($22) layers roasted eggplant, ground lamb, and béchamel sauce into something that tastes like a warm hug from your Greek grandmother—assuming she was an exceptionally talented cook. Each layer is distinct but harmonious, with a golden top that provides textural contrast.

Vegetarians won’t feel overlooked. The stuffed grape leaves ($19) are filled with herbed rice, pine nuts, and dried fruit, then finished with a lemony olive oil that brightens the entire dish. The falafel plate ($16) features some of the crispiest falafel I’ve had outside of Fairfax Avenue, served with tahini that’s clearly made in-house.

The Service Evolution

During my first visit in early October, our server forgot about us for 30 minutes after taking our order. The kitchen was clearly overwhelmed, sending out lukewarm dishes and missing components.

What a difference a month makes. Server Maria Gutierrez navigated our questions about ingredients with expertise and genuine enthusiasm. When she mentioned the chef could modify the chicken souvlaki to accommodate my dining partner’s gluten sensitivity, Kostas himself emerged from the kitchen to discuss preparation methods.

That personal touch sets Mezze & Main apart from other Olive Avenue dining options. This isn’t just another restaurant—it’s clearly a passion project.

The Drinks

Beverage director James Chen (formerly of Castaway) has created a focused wine list emphasizing Greek and Lebanese bottles alongside California selections that pair well with Mediterranean flavors. The Assyrtiko from Santorini ($12/glass) was a revelation—crisp and mineral-driven, perfect with the seafood dishes.

Cocktails lean heavily into Mediterranean herbs and citrus. The “Aegean Sunset” ($14) combines gin, fig syrup, lemon, and fresh thyme for something that tastes like a sophisticated vacation. The house-made sodas include a compelling pomegranate-mint option that works beautifully with spicier dishes.

The Verdict

At peak dinner hours, expect a 45-minute wait for a table. The restaurant’s popularity among industry folks from nearby studios means reservations for larger parties book up weeks in advance. But the food quality and improving service justify the hype.

Prices reflect the quality—most mains range from $18-28, putting it in line with other upscale Burbank dining options like Tallyrand or Tony’s Little Bit Pizza. Portions are generous enough to share, which helps offset costs.

Kostas clearly has big ambitions for this space. He mentioned plans for weekend brunch service and possibly expanding to the adjacent storefront currently occupied by a struggling cell phone repair shop.

For now, Mezze & Main fills a genuine gap in Burbank’s dining scene. We finally have a Mediterranean restaurant that goes beyond the typical gyros-and-Greek-salad formula without feeling pretentious.

Getting There

Mezze & Main is open Tuesday through Sunday, 5 PM to 10 PM, with weekend lunch service starting in November. Street parking on Olive can be challenging during peak hours, but there’s a small lot behind the building accessible from the alley.

The restaurant is fully accessible and offers both indoor and limited outdoor seating on a small patio that’s perfect for cooler evenings.

After early stumbles, Kostas and his team have created something special. It’s the kind of neighborhood restaurant Burbank has been waiting for—one where industry veterans can decompress after long studio days and families can celebrate special occasions without driving to Hollywood or Pasadena.

Mezze & Main proves good things come to those who wait. Just make sure to call ahead.