It's quite difficult to rate them, since they've only been open for around 4 days. But I can say a few things not related to opening week finding their bearings kind of faux paux. The fried feta was quite nice, with real sheep's milk cheese, covered in filo dough, and fried with honey. I had them sauté up some of their in house ground sausage and some pineapple and it made it even more fabulous. I'd order that dish again.
The moussaka was very bland, but upon talking to the owners, it's not supposed to be, so the kids fabricating it, didn't follow the directions, and the owner will solve that problem. The balaclava was very fresh and made the authentic way (not corn syrup, but honey, not. Margarine, but butter). I got it with the ice cream and the quality (cream content and low air bubble amount) was impressive. The espresso brand is the best for commercial establishments (Illy) but the pull or draw was inexperienced , and it resulted in a bitter cup.
I sent a bite of the fried feta starter to the cook and the server and they both thought it was great.
The owner came over with his wife as I wanted to to know about the baklava (honey and butter), and I asked if he'd consider bringing in Greek soup (avgolemono) and other Greek dishes. He said yes, but he'd have to rotate them in and out to see what will sell in this area. He spoke about Greek lemon chicken and I got REALLY EXCITED. PLEASE bring in Greek Lemon chicken. A restaurant near me when I went to the university made this and if filled the air with it's aroma for half a block, with the lemon marinated in olive oil and oregano, salt and pepper, flame broiled with fresh lemon squeezed on it at the finish. God that was GOOD!!!!!! If he brings this in, and it's good, I should be in his restaurant weekly.
The mis-made moussaka brought down the score, and so did the bitter coffee, and the disoriented service, in that they picked up dishes really well and often, but, the bill took about 45 minutes after she offered to get it, and the coffee chased my dessert by about half an hour, really big service mistakes. That is all fixable. The one gal was my window girl at Culver's, so it may be her first serving job.
The owners sound really focused on quality ingredients and real food , as opposed to SYSCO appetizers and Restaurant Depot frozen foods reheated. I would very much like to see more meat based dishes added like lamb shank, lamb chops, avgolemono soup, and lemon-chicken-pastitso soup (avgolemono).
This man and wife ownership seems really authentic and after the bugs are worked out, and the menu has more Greek dishes, I want to come back and give them more stars. I think that they WILL earn more stars, I really do. It's just opening week. read more