Oh, the holiday hangovers. The entire season is fraught with reasons to indulge, and when January rolls around we resolve, if not to diet, to eat healthier.

At King David's in the new Park Point complex on Rochester Institute of Technology's campus, you can choose from a varied Middle Eastern/Greek menu that includes vegetarian options, salads, grains and grilled meats. Owner Nader Hatem is enthusiastic about the company's new location in Rochester. The near-campus formula has been successful for the family since his parents opened the original location near Syracuse University in 1974.

The food
The menu is casual Middle Eastern with some distinctively Greek dishes. The food is flavored with coriander, cumin, allspice, oregano and sumac. The hummus and falafel are made from scratch, from dried, not canned chick peas.

We began with an order of baba ghanoush ($4.85), a creamy dip made from charcoal grilled eggplant blended with lemon, garlic and salt for a tangy, smoky flavor. Garnished with slices of pickle, a pepperoncini and a crisp fried falafel patty (spiced bulghur wheat), the dip is served with a side of pita bread.

With so many choices, my friend and I decided to order combination platters to maximize the sampling. The first was the Mediterranean platter with beef chawarma, grape leaves and tabbouleh for $11.95. The chawarma featured thinly sliced beef and onions, simmered and spiced with a mix of seasonings that are warm but not overwhelmingly spicy. The grape leaves were not the usual plain rice filling found on olive bars and many Greek places. Instead, these were longer, thinner rolls, with fragrantly seasoned meat and pine nuts in addition to the rice. Tabbouleh is a blend of tomatoes, bulghur wheat, parsley, garlic and lemon, and recipes vary from place to place. This variety is more of a salad whose major ingredient is parsley, a refreshing light accompaniment to the spicy meat.

The Greek trio ($12.95) allowed us to sample portions of moussaka, pastichio and spanakopita. The first two items are similar presentations: baked casseroles topped with a layer of creamy baked béchamel sauce. The mousaka has an underlying layer of seasoned ground beef, eggplant and potatoes, while the pastichio is more lasagnalike with spiced ground beef, cheese, tomato and penne macaroni. Both have a bit of cinnamon in the seasoning, giving it a warm spiciness that is distinctly Greek. The spanakopita is a flaky triangle of phyllo, stuffed with a mix of spinach, feta cheese, a hint of lemon. The light golden crust broke open to reveal a steaming interior. The filling had a bright fresh flavor from fresh, not frozen spinach. All platters are accompanied by a portion of Greek salad, a portion of hummus, a falafel patty and another round of pita.

The portions were more than generous, and we were both able to take away a box sufficient for a light lunch the next day.

If you are still tapering off from holiday sweets, you can enjoy a small indulgence with your turbo caffeinated Turkish coffee. Tiny baklava treats in a variety of shapes and fillings (walnut or pistachio) are available. We ordered two ($2) to share, and satisfied our remaining sweet tooth craving with just two bites.

The drinks
A small wine list includes moderate offerings with student-friendly prices. Several types of beer are available. For a refreshing fruit drink, try the mango, papaya or apricot nectars. Caffeine lovers can enjoy dark, intense Turkish coffee.

The atmosphere
The large open dining area leaves plenty of room at spacious tables and comfortable upholstered booths. The walls reflect the colors of a Middle Eastern bazaar. Hanging lighting features a combination of punched metal lamps and multi-pointed stained-glass stars. Tapestries of silk and mirrored sequins accent the walls, and the large windows sparkle with beaded curtains.

The service
At lunch, meals are ordered at the counter. Dinner offers full table service.