It's All Greek To Me

Vidie

2010-12-04T16:45:00.000-08:00

G.L.I.P. & and HLBC Partner event at UPS

2010-12-02T12:25:00.000-08:00

Bellydancing

2010-12-02T05:52:00.000-08:00

This Friday the 3rd of Dec. we will have bellydancing at the restaurant. This night is an exceptional night because Vidie will debut. She is an excellent dancer I started teaching her how to dance when she was 12 months old. She is a little shy that's why she never made it as a proffession, Please, come by 7.00 p.m and enjoy the show.
No, this is not Vidie, this is Anna. She is an excellent dancer and she also teaches at her house. Let me know if you are interested to learn. Maybe you will dance in my place one day.

NEW WEBSITE

2010-10-20T15:04:00.000-07:00

We have a new location pls check us out
http://www.itsallgreektomelouisville.com/

25 September trolley hop

2009-09-26T21:05:00.000-07:00

This is exactly how much fun we had at the "It's All Greek To Me " my little greek restaurant on Frankfort Ave.

Next belly dancing will be the 30th of Oct. at 7.30.

"How To" cooking series schedule

2009-09-14T19:44:00.000-07:00

14th Sept. hummus

21st Sept. cucumber sauce(tzatziki)

28th Sept. eggplant dip(melitzanosalata)

5th of October spicy feta(tirokafteri)

12th of October skordalia (garlic dip)

19th cold and hot lima beans and fasolada

26th rice pilaf

2nd of Nov. greek green beans in tomato and garlic

9th spanakorizo (rice and spinach in tomato and olive oil)

16th stuffed tomatoes

23rd stuffed grape leaves

30th greek salad

7th of Dec. chicken riganati

14th of Dec. horiatiki

21st. of Dec. baklava

"How to" cooking series

2009-09-14T17:20:00.000-07:00

Tonight, we did hummus with 3 students, one gendleman and 2 ladies.I thank them very much and I hope they won't stop buying my hummus because they know how to make their own now.

Next Monday is tzatziki.

Call 895 0555 and sign up.

"How To" series

2009-09-11T04:29:00.000-07:00

Hi, everybody, I am starting in my place 2716 Frankfort Ave. Louisville KY a "How To" 30' cooking series segments how to make simple stuff.

14th of September is the first one and every Monday night at 6.30-7.00 p.m we will learn something new.

This weeks is "How To" make hummus.

Call 895 0555 to sign up

The cost is only $5.00

Bellarmine University's cooking class 31st of August at 5.30

2009-09-02T05:26:00.000-07:00

The class was finally a reality. The students arrived all eager to learn and eat.

I demonstrated the tecnique of how to make moussaka, baklava, tzatziki and greek salad.

Every body ate and enjoyed the class. Here are the pictures.

State Fair

2009-08-22T17:51:00.000-07:00

Hey, guys I just came back from the State Fair. I had a wonderful time. Thank you all and here is the recipe for my Greek Gourmet Burgers.

One pound of ground beef
1/2 cop of mint
one cup of parsley
2 tbsps of garlic
a small onion finely chopped
salt and pepper to taste

Mix them together and pan fry them or grill them or use a panini grill or a BBQ

Kali orexi

Fresh lamb

2009-08-20T20:10:00.000-07:00

The restaurant "it's all Greek to me" buys fresh lamb from Bluegrass Lamb and goat farm

Yes, yes, we buy local.

Let me know if you need some.

Greek language classes.

2009-08-20T20:04:00.000-07:00

If you're planning to go to Greece come by and I will teach you some words.

I will also explain a lot about the country and its people.

I will also provide some appetizers and talk about them.

My cost? Call me and we will discuss it.

Sitting

2009-08-20T19:54:00.000-07:00

It has been a nightmare. The little cute place on Frankfort Ave. "It's all Greek to me" has been changed from take out, to a restaurant. The paper work has been turned in, let's see when I am going to get the sitting.

I sincerely apologize for those customers that I had to explain that they couldn't sit. I hope things will change soon.
I'll keep in touch.
In the meantime, come and check us out.

State Fair

2009-08-20T19:51:00.000-07:00

We are getting closer to the date I am going to cook some Greek beef gyros at the State Fair.

It is the 23rd of August at 5.30 p.m

Be there and support the only Greek restaurant in Kentucky.

Frankfort Ave Business Association

2009-08-19T05:53:00.000-07:00

These are pictures from the F.A.B.A little gathering the members had at the Clifton Center's garden last Thursday.

State Fair

2009-08-19T05:18:00.000-07:00

Friends, customers and all kind of Greek foodies. I will be cooking at the State Fair this Saturday at 5.30. Come by for a free sampling of my famous beef gyros.

See you there.

Taste of Radcliff

2008-11-27T21:46:00.000-08:00

Monday the 1st of December is my birthday and something is happening in Radcliff. The Women's club have a Taste for raising money.10.00 per person and lots of food. I will also have food there.

A German band will play and Izabel will bellydance.

1st December's cooking class

2008-11-19T06:11:00.000-08:00

Dec. the 1st we will make , together, you heard well, this class is hands on class.

It's on Monday at 5.30 p.m

So, we make baklava and spinach pie (spanakotiropita)

or fax 270 351 2009

or e-mail me maria@gyrosexpress.com

SEE YOU THERE.

Desserts, Desserts, Desserts.

2008-11-11T15:09:00.000-08:00

karidopita tsoureki

baklava

It's that time of the year again with Thanksgiving coming up and Christmas right around the corner.

Starting the 12th of November we will have plenty home made Greek desserts for take out.

They come in assortment of wrapped packages so even when you are invited somewhere all you

have to do, is give them these desserts as appreciation.

Baklava, galaktoboureko, ravani, sweet tyropita,and many others will be there for you and your friends.

Cooking Classes. New Season

2008-11-11T06:41:00.000-08:00

GREEK COOKING CLASSES

ARE BACK

JOIN CHEF MARIA BELL

THE 24TH OF NOV. FOR THE FIRST CLASS OF THE SEASON

AND EVERY MONDAY AT

5.30 p.m

WITH DIFFERENT MENU.

1ST. CLASS

DIPS

SEAFOOD DIP
EGGPLANT DIP
TZATZIKI
HUMMUS
TYROKAFTERI
SKORDALIA

$15.00 p.p.

FREE PITA BREAD FOR TASTING
FREE TASTING
ALL INCLUDED
PAY AT THE REGISTER
OR CALL 270 351 2009
PAY BY PHONE

Maria's food

2008-11-11T05:17:00.000-08:00

Catering On November 21‏
From:
Buddy Connelly
You may not know this sender.Sent:
Mon 11/10/08 2:50 AM
To:
Maria Bell (maria@gyrosexpress.com)
Hi Maria,

My wife Vicki and I visited your restaurant Friday evening for dinner and to discuss having you provide food for a gathering at our house on Friday, November 21, 2008. It looks like the final count will be 25 folks for the event. The items that we discussed having on the menu were:

Greek Salad
Tzatsiki
Pita Bread
Rib Tips
Shaved Lamb
Baklava

If you would please email a cost estimate, Vicki and I will finalize our decision and get back with you concerning directions and delivery time. If you have any questions or need additional information don't hesitate to call my cell phone at 769-8713, or you can try reaching me at school: 369-7370.

We thoroughly enjoyed the food and conversation Friday and are sure that our guests will be equally impressed! I've already told several people that they need to visit your restaurant if they want one of the best meals available in Hardin County.

Thank you and I look forward to talking with you again soon,

Buddy

--Buddy Connelly

Mexico trip

2008-10-29T05:46:00.001-07:00

The person with the sunglasses is my wild daughter Vidie.

2008-10-26T18:57:00.000-07:00

Cruise to Mexico 2nd of October

A group of 160 people with Gaby as our tour guide, we went to the most beautiful cruise I ever had in my life. I will pst some more later and more pictures so keep visiting...

Catering Prices

2008-10-25T07:38:00.000-07:00

Gyros Express
661 Knox blvd
Radcliff Ky 40160
270 351 2009 fax 270 351 2009
http://www.gyrosexpress.com/

1. Meatless (spinach pie, feta cheese, tzatziki dip, hummus, home made pita bread, stuffed grape leaves, kalamata olives, slices of tomatoes and cucumbers 7.00 per person.

2. One meat, one starch ,one salad, one veggies, coffee or tea or punch and pita bread 9.00

3. Two meats, one starch, one salad, one veggies coffee or tea or punch and pita bread 12.95

Minimum 50 people to cater.

15% on top of the total plus 6% tax.

Paper plates, paper cups,plastic utensils, MKT( market price)

Served with professional staff 25.00 per person per hour.

Served with professional Chef 50.00 for the Chef per hour.

We don’t deliver alcohol.

Porcelain cups, dishes, glasses, white tablecloths, arches for weddings, photographers, 20% more.

Holiday Catering

2008-10-22T19:09:00.001-07:00

GYROS EXPRESS FAMILY DINER
661 KNOX BLVD, RADCLIFF KY 40160

A traditional and a little non traditional Christmas party?

Have you ever thought about that?

We offer now and the reservations are piling up, Greek and American mixed goodies.

Yes, you can have stuffed pork chops and leg of lamb the same time.

You can have walnut pie and cherry pie.

You can have delicious chicken kabobs, chicken wrapped in bacon and turkey with gravy.

You can have meatloaf with gyros and tzatziki next to
the Greek salad.

These are the times that belong to you and your guests and who is going to forget this food?

And guess what, the guests will not forget you and finally you will get that promotion that you've been waiting for 13 years. Oh!, my God, has it been that long?

Make your party unforgettable, unique, ethnic, traditional and not traditional. We take orders for both.

Call today 270 351 2009 or fax your order 270 351 2009.
Same number, same fax same folks, your neighborhood catering folks.

Chef Maria Bell.

dinner menu

2008-10-20T05:29:00.000-07:00

GREEK
FAVORITES

GYRO PLATTER
Beef & lamb slices topped with onions tomatoes,romaine lettuce and homemade tzatziki (cucumber sauce) on the side.
Served with pita, Greek fries or lemon pepper potatoes. 9.99

ROAST LAMB
Leg of lamb baked with garlic & thyme.
Served with lemon pepper potatoes and mixed vegetables.
Same recipe I cooked at the TV show
“Secrets of Louisville Chefs” 13.95

MOUSSAKA
( Baked eggplant and beef pie)
A casserole layered with seasoned ground meat,
eggplant, potatoes and bechamel cream sauce.
10.95

PASTITSIO
(Baked noodle beef pie topped with béchamel sauce) 9.75

ISLAND OF CRETE STIR FRY
Stir-fried in wine with Greek herbs, feta, garlic and mixed vegetables. Served over rice pilaf.
Add chicken 10.95
Add shrimp & chicken 12.95

CHICKEN

Chicken fettuccini
Homemade chicken fettuccini in a creamy mushroom wine sauce. 9.95

ARTEMIS CHICKEN
Homemade chicken with feta cheese in a creamy sauce. Served with rice pilaf and sautéed veggies. 10.95

CHEESY CHICKEN
Homemade chicken topped with tomato sauce and three cheeses served with lemon pepper pot. and veggies. 10.95

MARIA’S LEMONATO CHICKEN

Delicious breast of chicken baked in olive oil and oregano, served with lemon pepper pot. and veggies. 9.95

All entrees served with pita bread.

SEA FOOD

SHRIMP SCAMBI
sauteed in garlic butter with a touch of wine and parsley served with bow tie noodles.
13.95
STUFFED COD
stuffed with parsley, onions, baked in Maria’s home made marinara sauce served with home made rice pilaf
12.95

FISH AND CHIPS
3 pieces of battered cod served with fries and vegetables.

9.95

RIBS

Greek Style Pork Ribs(baked in oregano and balsamic vinegar) 12.95

BBQ American Style Pork Ribs.
12.95
Choice of lemon pepper potatoes or rice or fries.
9.99

My life, my big fat greek salad

2008-10-10T17:08:00.000-07:00

How did I get to kentucky?

How did I get to become a good chef?

All these and more, in my new book "My life, my Big Fat Greek Salad"

delivery menu

2008-10-07T19:48:00.001-07:00

Gyros Express
661 Knox blvd
Radcliff Ky 40160
Delivery menu
For Radcliff-Fort Knox
min. purchase $15.00
del. charge $2.50
Minimum purchase for Elizabethtown $75.00, for Vine Grove $45.00 and $5.00 del. ch.

270-351-2009

fax 270-351-2009

Mon-Sat 11.00-2.30, 5.00-8.00

Please, give us a 2 hour notice for E-town and Vine Grove

Baked Pastitsio 8.95
“Greek Lasagna” made from layers of seasoned ground beef, cheese, macaroni, and béchamel sauce

Athenian Chicken Pasta 7.95
Diced chicken breast with pasta, artichokes, tomato, garlic, and parsley sautéed in olive oil

Baked Moussaka 8.95
Layers of eggplant, ground beef, cheese, tomato, and béchamel sauce

Sun dried Tomato Basil Chicken Pasta 7.95
Pasta tossed with diced grilled chicken, sun dried tomatoes and a creamy roasted garlic and basil sauce

Ginger and Garlic Shrimp Pasta 8.95
Gulf shrimp sautéed in olive oil with ginger, garlic and scallions tossed in pasta
Sandwiches and Wraps

All sandwiches and wraps served with choice of fries, chips or salad

The “Famous” Gyro-Traditional or Chicken 6.95
Seasoned meat on grilled pita with tomato, onion, and tzatziki sauce

The “LOADED” Gyro-Traditional or Chicken 7.95
The famous with more meat ,yellow cheese, lettuce, onion, tomato, green peppers, and tzatziki sauce

BBQ Chicken or Beef Gyro 6.95
BBQ sliced chicken breast or BBQ sliced beef with tomato & onion on grilled pita

KC Strip Pita- 7.95
KC (Kentucky’s choice) Strip Steak with tomato and onion on grilled pita

Grilled Shrimp Wrap- 8.95
Mediterranean style grilled shrimp tossed with tomato, lettuce, Kalamata olives and our own Greek dressing wrapped in a sun dried tomato shell

Grilled Chicken Wrap- 7.95
Marinated grilled chicken breast tossed with artichoke hearts, tomato, lettuce, and
our Greek dressing wrapped in a sun dried tomato shell

Mediterranean Wrap 7.95
Gyro meat, lettuce, onion, and tomato with a red pepper feta cheese blend in a sun dried tomato shell

Philly Pita- Beef or Chicken 6.95
Grilled roast beef or chicken, sautéed peppers, onions and cheese on grilled pita

Grilled Chicken Sandwich 6.95
Juicy grilled chicken breast with cheese, lettuce, onion and tomato served on a bun

Greek Quesadilla 6.95
Grilled gyro meat, tomatoes, onions and peppers smothered in a Greek cheese blend
served in a sun dried tomato shell

All American Hamburger 6.95
½ pound burger seasoned and grilled served on a bun with lettuce, tomato, onion & cheese

Meatball or Greek Sausage Sandwich 5.95
Simmered in tomato sauce piled with cheese on grilled pita

Grilled Portabella Pita 6.95
Seasoned and grilled portabella mushrooms, sautéed peppers and onions on grilled pita

BBQ Lamb Pita 6.95
Slow roasted lamb thinly sliced smothered with BBQ sauce served in a pita

Campbell's Gourmet Cottage information

2008-09-28T13:29:00.000-07:00

291 N. Hubbards Lane

Louisville, KY 40207

502 893 6700

New Classes for Campbell's gourmet cottage

2008-09-28T13:03:00.000-07:00

Campbell's Gourmet Cottage hasn't updated yet the fall classes but my next class there, is the 22nd of Oct., 5th of Nov., and 2nd of Dec., 6.30 p.m until 9.00 p.m
The 22nd of Oct class is called "Authentic Greek Breads and Dips"
"The mystery will be revealed tonight as Chef Maria teaches us how to make the best Greek pita bread you will ever put in your mouth! And what is bread without fantastic dips? This class is sure to sell out quickly!
Menu: Greek Pita Bread - Olive Bread - Skordalia - pureed baked potato garlic dip - Melitzanosalata-delicious eggplant dip-
Taramosalata-thick and creamy carp fish eggs dip-Tzatziki-cucumber, yogurt sauce
So, call today to reserve your seat
$45.00 p.p

Campbell's gourmet cottage

2008-09-28T12:58:00.000-07:00

Maria Bell
Gyros Express
Maria Bell is a native of Greece, born in Ierapetra, Crete Greece. She came to the United States in 1997
and setttt led in Fort Knox, KY. Maria frequently cooked Greek dishes for pot luck dinners and the more
she cooked, the more her friends suggested she open a restaurant. Finally in 2000 she opened Greek
Paradise Cafe in Radcliffff , KY and subsequently moved to Louisville several years later. Aftft er her
divorce she moved back to Radcliffff , purchased a building and opened a new restaurant called Gyros
Express. Everything is made fresh daily and her customers from Louisville come to see her regularly.
Chef Maria has taught many classes as well as making many public appearances. Gyro Express is
located at 661 Knox Blvd., Radcliffff , KY (270) 351-2009. Classes: 7/29, 8/12, 9/4

Secrets of Louisville Chefs

2008-09-24T21:05:00.000-07:00

Tonight I saw the show Secrets of Louisville Chefs with my self cooking lamb and making tzatziki. I loved it.
Thank you Sullivan University.

Secrets
Of
Louisville Chefs
Live!!

Information
Packet

Greetings esteemed Chef, Maria Bell

Congratulations on being selected to spotlight your talents on “Louisville’s Premier Cooking Showcase…Secrets of Louisville Chefs Live.” Your hard work, skill, and dedication have reserved for you a spot in “Sullivan University’s Kitchen Theater,” and we want to make sure that you have all the information necessary to make the taping of this show an enjoyable experience for you, and for the live audience.

In this packet you will find guidelines, data, and checklists that will guarantee your success. Please take some time to look these over, and get back in touch with your menu selections, recipes, or any questions that you might have.

So, have fun, be yourself, and relish the experience. Louisville has a proud culinary heritage. We are glad to have you become a part of it.

Hummus,Tzatziki,Baklava,Spinach pie.

2008-09-24T19:21:00.000-07:00

This is spanakotiropita,spinach pie.

This is tzatziki

This is baklava.

Hummus needs one can of garbanzo beans, (remember you can find that at some supermarkets easy) half drained, one medium onion, half teaspoon of crashed garlic, one teaspoon tahini, (this one you need to look at Mejiers) salt to taste. Optional, parsley, lemon.

Puree' the half drained garbanzo beans in a food processor, check if it needs more of the liquid if not you can discard the liquid. Add the rest of the ingredients and kali orexi, or buon appetite on pita bread, or on plain artisan bread or cracker or celery stick.

Tzatziki takes 24 oz sour cream, 5 tablespoons of crashed garlic, one medium cucumber and salt to taste.

Take the sour creme out of the container, place it inside a bowl and add the cucumber, the garlic and a dash of salt.

The cucumber you need to grind it in a food processor but don't puree' it make it chunky like the size of the little finger, the piggy one, that's how you call it, right?

Don't forget to squeeze all the liquid off the cucumber, remember, that's the secret and Please, don't peel it. All the vitamins are under the skin.

Baklava, wow! do you remember, baste the phylo every two sheets until you use the one roll from the package. Then you add the crashed walnuts, (somebody mentioned pecans, you can try to use them but not by themselves, mix them with one cup of bread crumbs). Sprinkly some sugar like 2 tbsps and a dash of cinnamon. Then you continue with the second roll until it's finished. Cut it triangle or square pieces and bake it 350 o for 25 min or till brown.

Make the syrup by mixing one cup of sugar, one cup of honey and one cup of water,bring it to a boil until the bubbles are thick. Wait until both baklava and syrup have cooled down and then you pour the syrup over the baklava. Sprinkle with cinnamon.

Spinach pie or spanakopita is as simple as baklava.

Baste the phylo every two sheets when you come to the end of the roll, then add the spinach and crumbled feta on the top.

To cook the spinach you will sautee' half cup of olive oil with one medium onion fine chopped. Add the spinach, no cans, please, frozen or fresh, 2 pounds for fresh one pound if it's frozen. You can add fresh dill just a couple of pieces and cook for 15 ' ,then using the fork place it on the phylo in the pan and discard excess liquid.

Add small pieces of feta cheese around one cup or if you like more you can put more, some people love it with a lot of feta.

Continue with the rest of the phylo, when it's finished, you cut it, remember, square pieces or it will blow and break. Bake it in 350 for 25' or till brown.

In Greece, spinach pie is an appetizer or an afternoon snack and when it's served it's served by itsself. In my restaurant I serve it with some tzatziki and it's Delicious.

Call me, please, for any questions 502 240 8797.

Vinaigrette or vinegraitte (both are correct) for the Greek salad: 2 tbs of olive oil one tsp red wine vinegar mixed with oregano. Shake well and pour over the Greek salad.

Remember that's all we have in Greece for the salad, sorry no ranch or thousand island.

I have enjoyed you ALL in the Camp Crescendo.

I hope to see you again.

Thank you

Chef Maria Bell

Girl scouts class continue

2008-09-24T19:19:00.000-07:00

Girl Scout Retreat‏
From:
Diana Mitchell
Sent:
Thu 9/25/08 8:29 AM
To:
maria@gyrosexpress.com
Hello Maria~

I attended your Greek cooking seminar at Camp Crescendo. I wanted to tell you how much I enjoyed your class. I thought the class would be boring since we weren't going to be actually cooking. Fortunately I was wrong. You were interesting and delightful to listen to. I loved the way you simplified everything. Sort of 30-minute meals gone Greek!

I would like copies of your recipes for hummus, tzatziki, baklava, spinach pie and the vinaigrette for the Greek salad.

I would also like to know. If you were serving spinach pie to your family in Greece, what would you serve with it?
Thank you so much for coming out to our weekend retreat. I hope to see you there again in the future! I'll be in the front row!

Diana Mitchell
Shelbyville KY-- Plant a Daisy,Watch a Girl Scout Grow!

Ask me anything about Greek cuisine.

2008-09-24T17:26:00.000-07:00

I have so many people walking in my restaurant the Gyros Express in Radcliff KYand look around and when I ask them "What can I do for you? their response 65% of the times is "I don't know".I am thinking you are a hero, because you are hungry and you enter a restaurant that you've never been before and you don't know nothing about that restaurant's food.

So, as polite as I can be, I guide them through the paths of the Greek cuisine, starting from gyros, moving on to moussaka, pastitsio, grape leaves, saganaki, and what do they get, is YEE'RO. I think it's a good choice but we got to move on, come on, Greek cuisine is not just YEE'RO!!. But we have to do that slowly. We need to take one day at a time and you might think one item at a time? No, no way!! When they come back they still get gyro. It's alright. I got patience.

But, please, ask me anything and I will explain it. Give yourself a chance.

Girl Scouts class update

2008-09-24T17:21:00.000-07:00

Security scan upon download

image001.jpg (2.1 KB)
RE: Cooking Class‏
From:
Linda Austin (laustin@kyanags.org)

Sent:
Wed 9/24/08 7:18 PM
To:
maria bell (mbell51@hotmail.com)

We have had many, many people tell us how much they enjoyed you and your class on Greek cooking. They also said it was the best. The committee that worked on this event plan to have an evaluation meeting in a couple of weeks and plan to come to your restaurant in Radcliff for the meeting. Hope to see you then.

Thanks again,
Linda

Girl scouts class 13th of Sept. 2008

2008-09-18T07:00:00.000-07:00

Girl scouts class‏
From:
RuthE
Sent:
Wed 9/17/08 1:05 AM
To:
maria@gyrosexpress.com
Hi Maria,
I just wanted to drop you a quick note to tell you what a wonderful class you taught this weekend at our retreat. You have such a great personality. You are fun and very interesting to listen to. I enjoyed your class more than any other. And we all learned alot about food and Greece. You really made it a great time. Thanks so much for coming and I hope you can come again. The ladies and I cant wait to come to Radcliff.
Thanks so much
Ruth in Bardstown,Ky

Gyros

2008-09-17T18:07:00.001-07:00

Gyros you might call it gairo or I don't know what, it's something you want to try.

There is a big rotisserie that the meat turns around and when you try to cut with this knife that costs $600.00 it burns your face. But just remember it's the best meat that you probably ever tried.

Come to the restaurant and we will give you a discount between 2.00p.m and 5.00p.m so you can get used to it. It's lamb and beef together so don't worry you won't get stuck with the mutton smell, does it really have a smell? I grew up with it I nevere smelled it, it's probably when you don't know how to cook it, that's when it smells.

Well, we know how to cook it so come on over!!!!!

Becki's review

2008-09-15T10:43:00.001-07:00

I have dined at Gyros Express on several occasions over the past two years with my husband and his parents, John and Anne Flanagan. Whenever James and I come to Radcliff they treat us to a meal out, and more often than not we end up at Gyros Express.

Each time we visit, the place looks different. There is a plethora of kitsch which provides a dive-like atmosphere but belies the true jewels of the restaurant. There are three: the varied menu that provides for both the picky eaters (James and Anne) and the more adventuresome (me and John); Manolous, the chef’s brother and courteous server, and Maria – the charming, diminutive chef and genius behind the food.

Our visits are always greeted by the ubiquitous scent of garlic and oftentimes by Maria herself. We are promptly served beverages after we are seated. The picky eaters always order the same thing, but James reports that his fajitas come different every time. I’m not sure why this happens, but it is notable that he always cleans his plate despite the changes.

I don’t believe I have ever ordered the same thing twice; each visit I try to experience something new and different. I have had crisp Greek salad with gyros meat, kalamata olives, and feta; made-to-order hummus with freshly-baked pita bread; lamb shanks and rice topped with toasted garlic, and delicious gyros. At the end of a recent visit, Maria told John and I that the next time we came just ask her to “fix us something to eat.” The culinary adventurer in me could not resist this suggestion, and on our last visit we did just that.

So after the picky eaters ordered their usual, Maria asked me what I liked and didn’t like. Yes to lamb, garlic, feta, vegetables, chicken, shrimp, pasta. No to organ meat, bivalves, eggplant. I was giddy with excitement just imagining what would be served.

About 25 minutes later, Maria served our meal and she did not disappoint. An ordinary round cake pan was placed before us as she announced that it was lamb pie. The pie consisted of golden flaky layers of phyllo filled with lamb gyro meat, fresh spinach, garlic, a sprinkling of fresh tomatoes, and feta cheese. It was cut into wedges and it was served with tzatziki sauce. We were also served fresh green beans topped with home-made tomato sauce laced with oregano, garlic, and olive oil.

The pie was rustic and exquisite. For as flaky as the top layer of phyllo was, the bottom was compressed and almost chewy. The filling provided a wonderful contrast to the crust and was a perfect concert of flavors; the tzatziki sauce was pungent with garlic and its cool sharpness was mouthwatering. I could not have dreamed of something more wonderful. The green beans were piping hot and cooked just right, and the tomato sauce was delicious.

What baffles me most about Gyros Express is why it is not packed with customers. Maria said it is busy at lunchtime thru the week and there is a fair amount of take-out business. She said people just don’t know about Greek cuisine.

From this diner’s experience Gyros Express is a welcome change to the chain theme restaurants serving predictable American fare. If you love garlic, feta, and home cooking made with the freshest ingredients, just walk in and ask Maria to fix you something to eat. You won’t be sorry you did!

Becki

my profile

2008-09-15T10:27:00.001-07:00

I am from Greece the most beautiful island,

Crete.

I was born in the most southern eastern part of

Crete. Which one is that? I let you find out.

Whoever finds my birth place will earn a free

gyros.

Radcliff Ky

2008-09-15T10:21:00.001-07:00

Well, this is just the start.

Wait till you see the rest.