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From Our Editors
Numerous reviews of The Greek House begin with a quaint first impression, noting the vibrant light-blue walls and the small but charming space. It's a mistake to label the family-owned venue as inconspicuous, however. The kitchen preps masterful renditions of authentic Greek cuisine, and the servers present these meals with enchanting hospitality, a quality that the Times Union praises alongside the "wonderfully intense mintiness" of the stuffed grape leaves. Bob Goepfert of the Record deems the menu "complete and tempting" before noting that the moussaka—a blend of seasoned ground beef and eggplant—is one of the best he's ever tasted. He shares this sentiment with Metroland, which raves about the accompanying sauce by calling it "a béchamel from heaven, fluffy and rich." Shish kebabs, pita wraps, and gyros round out the catalog of traditional items, often sharing the plate with greek fries dappled in parmesan cheese and oregano, the same seasonings that were used to make Grecian wrestlers less slippery in the ring.