New Mediterranean feastery in the heart of downtown

Some things that seem to go perfectly together just don't work out, like Mike Vick and the Falcons, strictly because he wasn't the kind of pocket passer Bobby Petrino wanted. That's definitely why. Raising the stakes where a seemingly strong combo failed, Truva.

Opening Monday in the former Steak And Ale space, which somehow went under despite its sparkling two-fer concept, Truva's blessing you with Mediterranean meals in a large rear dining room with plush beige booths, plus a front lounge separated by a green marble bar, with silver seats on the high level, and a super-sized cream leather sectional in a bottom pit illuminated by raspberry-colored cylinder lamps -- finally, lighting to compliment your beret. App gorging commences with Balik Corbasi (Truvian mixed seafood chowder) or Ahtapot Salatasi (olive oil/garlic/spice-marinated octopus); cold mezes include smoked eggplant w/ pide, while warm jobs range from the Etli Borek (baked, phyllo dough-wrapped lamb, beef & herbs), to the tomato sauce-braised Lahana Sarma (beef-/lamb-stuffed cabbage), to white wine-/garlic-sauteed Prince Edward Island mussels, which Prince Charles Island insecurely states aren't even all that big. For char-grilled "kebaps", there're choices like the Kilic (swordfish w/ sweet grilled onion), Kuzu (seasoned cubes of young lamb), the slow-roasted ground lamb/red bell pepper/paprika Adana, or chicken skewers like the rice, currants & nuts-stuffed Tavuk Topkapi: a breast with the wing-bone still attached, aka, "Frenched", meaning even poultry's getting more action than you these days.

Slightly more familiar are seafood dishes like Somon (skin-on, lemon/olive oil-drizzled, pan-seared salmon) and steaks including the Hunkarbeyendi lamb shank braised with a coriander & mint sauce, and the Black Angus bone-in ribeye complete with fries, which is exactly what certain rabid fans of the downfield passing game wanted Michael Vick to do.