The James Beard-nominated taverna is the brainchild of sommelier Evan Turner, so it’s no surprise that Helen boasts one of the country’s most extensive Greek wine lists. The bottles—more than 120 varieties imported from all over the peninsula—are piled in racks scattered throughout the space, creating a rustic, cellar-like atmosphere more typical of a wine bar than a traditional Mediterranean eatery. Chef William Wright (Telepan, Philippe) leads the kitchen, turning out elevated Greek fare (don’t miss the impeccably flaky cheese-and-greens phyllo pie) that also highlights local Houston ingredients, including—of course—the area’s excellent Gulf Coast seafood.