With a healthy selection of Mediterranean dishes from Greece, Spain, Italy and Turkey - and a mediodia menu from 3 - 5 p.m. weekdays - Brio Mediterranean Bistro lives up to its name.

The newly revamped dinner menu is comprised of such authentic specialties as Babagonoush or Hummus served with homemade pita chips. Italian pastas like Pappardelle Pollo pasta with chicken and broccolini in a tomato and vodka sauce or Penne Genovese prepared with basil pesto, kalmata olives and sun-dried tomatoes. Not in the mood for pasta? How about Morocco's Lamb Loin served with sautéed spinach, yogurt-mint and pine nut sauce? Or how about Paella Andalusia from Spain which is prepared with jumbo shrimp, mussels, calamari, scallops and saffron? Or Veal Tenderloin served with artichoke, Israeli cous cous, cherry tomatoes, shallots and white wine?

One of Brio's exciting new features is its wood burning pizza oven. "Each pizza on the menu starts with our delicious pizza dough which is prepared fresh on the premises each day," says Executive Chef Kenneth Williams. Hungry patrons can then choose from scrumptious selections such as Pollo (grilled chicken) with mozzarella, feta and basil pesto; Pizza Briosa with sun dried tomato, mozzarella, feta, kalmata olives and fresh basil; or Pizza Salad which combines fresh greens, grilled vegetables, goat cheese and vinaigrette.

Brio opens daily at 11:30 a.m. to cater to the busy downtown business crowd and local residents. Its quick 30-minute lunch, served until 3 p.m. leaves plenty of time to return to the office. Dinner is served between 5:30 - 10 p.m. Sunday through Thursday and from 5:30 - 11 p.m. Friday and Saturday.