As an 8-year-old boy growing up in Greece, Yanni Chalkias first sunk his teeth into the food industry while helping his father with his spice business. Once the family moved to the United States, Chalkias worked at his father and uncles' restaurants throughout the '80s, picking up Greek family recipes through hard-learned personal experience, rather than the traditional method of stealing Zeus's cookbook from Mount Olympus.
In 1991, Chalkias started his own establishment, King Gyros Greek Restaurant, to serve his own spin on traditional family recipes, including his housemade chicken lemon soup. Skewers of grilled filet mignon tips pair with gyro sauce in the souvlaki, and a mélange of Attic flavors blend in the greek bowls, such as gyro meat, feta, and saffron rice. Recently renovated, King Gyros now sports a large dining room as well as a covered front patio that protects diners from rain, blazing heat, and paparazzi on eagle-back.
The Mad Greek provides delicious portions of fresh, homemade Mediterranean cuisine and a vast array of authentic Greek beer and wine. A large dinner menu showcases the delectable comestibles. Classic pita sandwiches include the souvlaki, which unites marinated pork with lettuce, tomato, red onions, and banana peppers in garlic sauce ($5.99), and the traditional, garlic-sauced gyro (regular $5.50, large $6.50). Rather than focus on the century-old customs of philosopher wrestling or toga tie-dying, the Greek-traditions portion of the menu offers singular twists on culinary standards, such as the mousaka ($11.50) and the lamb-chop-anchored mixed grill, which also features chicken breast, rice pilaf, and veggies ($15.99). The vegetarian Mediterranean comingles hummus, falafel, eggplant salad, and tabouli for herbivorous access to Greek cuisine’s greatest hits ($9.99).
Patterned fabrics and orange sconces adorn the walls at Pita House where aromas of roasting gyros and freshly blended hummus fill the air. Dinners may opt to sample chicken shwarma sandwiches or build a meal by adding sides of baba ghanouj with roasted eggplant and tahini or French fries.
W.G. Grinders puts hearty oven-baked sandwiches, hot pizzas, and crispy salads into on-the-go hands, mouths, and bellies. For the lightest level of W.G. Hunger, sink your fork into a signature salad ($5.99), including the meaty original Italian, chock-full chef, tangy buffalo chicken, and aptly located Southwest chicken salad. If flat topography eases your fear of toppling off a mound of greens, choose the single-topping 12-inch personal pizza ($7.99), which spreads sauce and sprinkles cheese over a thin crust and includes your choice of bacon, ham, sausage, green peppers, pepperoni, mushrooms, onions, or banana peppers. For some Italian flair wrapped in Italian dough, grab a stromboli ($5.99). Your meal also includes a side—choose from chips ($1), side salad ($2), or deli salad ($2–$2.50)—and a 22 oz. fountain drink ($1.49).
The expert teppanyaki chefs at Ichiban use their iron griddles as the primary tools in building a menu that sizzles with steaks, seafood, and noodle dishes, and a sushi bar that unfurls with makimono. Although the sushi wears its Japanese pride on its seaweed sleeve, both steakhouses also boast a streak of avant-garde international influence, with such offerings as the seared salmon roll––salmon skin and cucumber topped with seared salmon and salsa ($13). The Crazy roll's deliciousness makes diners believe that their tongues are flavor magnets with morsels of shrimp tempura, avocado, flying-fish roe, and spicy mayo ($7). Hibachi dinner entrees—such as the filet mignon and scallops ($22.95)—arrive with an entourage of sides that include two pieces of shrimp tempura, vegetables, and steamed rice (substitute fried rice for $1.65).
Large windows, long tables, and Mediterranean murals on the walls set the scene for The Sultan’s menu of authentic Turkish Mediterranean dishes. Within this casual environment, guests dine on ground-chicken-breast kebabs, beef shawarma pitas, and braised lamb shank, all cooked hot and served quickly. To amp up the authenticity and further festive vibes, once a month the restaurant becomes their featured belly dancer’s personal dance floor.
A grinning, toga-clad mascot hoists dinner entrees above his head on Funny Greek's illuminated outdoor sign, and pops out from a ship's steering wheel against the waves of the Aegean on the menu of Greek and American entrees. Soft, sliced pita bread envelopes beef tenderloin, chicken gyro meat, or crisp falafel topped with cucumber sauce and vegetables. The kitchen staff also prepares hot dogs with chili and cheese or Chicago style with hot peppers, tomatoes, and neon relish scooped from the jar by a gust of wind. Traditional Greek desserts, such as walnut, cinnamon, pecan, or chocolate-chip baklava, end meals on a sweet note.