At Chris' Taverna, baklava typically appears as a Greek dessert built from thin sheets of phyllo layered with walnuts or pistachios and saturated with honey syrup. The kitchen treats it as a finishing touch to their broader Greek menu, so the pastry tends to be well-balanced and not overly sweet, complementing rich savory plates. Bites reveal a contrast between crisp top layers and a dense, nutty core with aromatic spice notes, and the portion size works well to share after a spread of meze. Diners often mention ending their meal with baklava alongside coffee or wine, appreciating that it feels homemade rather than mass-produced.