When people ask me for a good people watching spot in Los Angeles, I always tell them Ulysses Voyage at the Original Farmers Market, just below the iconic clock tower. The Greek restaurant offers a large, covered outdoor dining patio, the perfect spot to observe beautiful women, handsome men and camera-toting tourists strolling by, soaking up the sun and L.A. vibe.

The Greek Salad is made with Persian cucumbers, tomatoes, red onion, bell peppers and Kalamata olives, dressed with olive oil, sea salt, lemon, oregano and pepper. (photo courtesy of Ulysses Voyage)

Inside this authentic Greek restaurant, a cozy fireplace and white linen tablecloths create a more intimate dining experience. Adding to the atmosphere, owner Peter Carabatsos welcomes guests himself and chats with his regular diners. I sat down with the restaurateur recently to learn what’s new at Ulysses Voyage.

“We have a new all-day menu, a happy hour menu, and some new vegan and gluten-free items,” Carabatsos said as a flaming platter of Saganaki arrived at my table. With a flick of a lighter, the pan seared cheese is flambéed for an entertaining tableside experience that is eventually extinguished with a squeeze of lemon. Scoop the hot, gooey cheese onto warm pita bread to bring a slight crunch to the classic hors d’oeuvre. For the health-conscious crowd, whole wheat pita has been added to the menu. A nearby bakery delivers a daily supply of pita bread, par-baked then finished in the Ulysses Voyage oven.

When I first met Carabatos in 2011, he told me his mother, Voula, now 71, from Kalamata, Greece, flew to Los Angeles several times a year to visit. She enjoyed working in the kitchen with the staff to fine-tune some of her tried and true recipes. Unfortunately, she hasn’t been able to visit in almost two years due to health issues. He still gets plenty of help from his staff of five.

“Greek food is all about preparation,” Carabatsos said. “We make everything in-house from homemade feta to seasoning our ground beef with fresh herbs.”

The owner noted the history behind his restaurant.

“Ulysses Voyage was one of the first restaurants to open in this location when The Grove had its grand opening in 2002,” Carabatsos said. He attributes his success to the staff, consistency and, of course, the food.

My culinary odyssey started with the caviar taramosalta spread, a light pink salmon dip with lemon and garlic, whipped with Kalamata olive oil. A trio of spreads followed including the pleasing roasted red bell pepper made with honey, crushed almonds and bread crumbs, an eggplant melitzanosalata and a yogurt tzatziki.

The list of appetizers at Ulysses Voyage includes fresh mussels. (photo courtesy of Ulysses Voyage)

Carabatsos recommended the brightly colored Greek salad, made at Ulysses Voyage with Persian cucumbers, tomatoes, red onion, bell peppers and Kalamata olives dressed nicely with olive oil, fresh sea salt, lemon, oregano and pepper. Topped off with Ulysses’ homemade feta cheese, the salad was heavenly.

My favorite entrée was the Moussaka layered with either ground beef or chicken, grilled eggplant, zucchini and potatoes. It’s topped with an exquisite béchamel sauce, baked until the cheese bubbles into a caramelized topping.

The next time you visit the Original Farmers Market, take a seat on the outdoor patio at Ulysses Voyage for authentic Greek cuisine and great people watching. $-$$ 6333 W. Third Street #750, (323)939-9728.