The menu is brief, a small list of sandwiches and salads that stretch the perimeter of the Mediterranean from Greece to Italy. But in addition to the seven or so sandwiches, there were, on my visit, some other specials available, shown to me by the affable server at the counter. These included a delicious looking spanakopita and vegetarian stuffed grape leaves.
I settled on a gyro from the main menu and the grape leaves from the specials. The gyro, which features the mysterious blending of beef and lamb into a single meat that nature did not intend (but which is pretty tasty), was an ample portion, served on a doughy, warm pita. It had tomatoes and onion and a tzatziki sauce that was thicker than usual. Too many tzatzikis are runny and messy. I liked this one.
The grape leaves were big and plump, not like the Tiparello-sized dolmades that most places serve. They were filled with rice and pinenuts. Nice as a vegetarian option, but I missed the meat.
The staff were all friendly and welcoming. Orders are placed at the counter and workers call out names as orders are ready. If they’re not too busy, they’ll bring it to your table. The small dining area has windows on three sides and the little wall space that exists has the predictable Greek framed pictures. All tasteful enough.