Is it fair to write a review of a restaurant if you haven't actually eaten the food there? Well, who said life is fair? Lol. Full disclosure: I chose not to eat here due to reasons outlined below. I gave this place three stars; IMO, that's giving them the benefit of the doubt. Given the issues here, it would literally be INcredible, and surprising if the food was better than my rating. So you can discount my review, take it with a grain of salt, or just skip reading it all together. This place presents itself as a Greek restaurant or bistro. However, if you look at the menu, a copy of which I've thoughtfully provided (I spare no expense or hardship in bringing first rate reviews to my Yelper friends, as you can tell), you'll notice that this place is yet another one of those not-so-well-thought-out *build your own* type restaurant, offering a mish-mash of various disjointed pre-prepared food-like items. The ones intended for warm consumption kept in warmer trays, a la Chipotle Mexican Grill and a slew of cheap Philipino dives. Add to this the fact that some culinary Michelangelo, after apparently giving great thought to how he can drive an even bigger wedge between what's offered here and authentic Greek food, decided to go the route of the abomination that exists here, which can perhaps best be loosely described as Greek/Mexican/South American fusion food - I guess. The only positive that I could find here is that they use the traditional vertical rotisseries for the gyro meat, or "Yeero" as they spell it here. There's three choices: beef, pork, and chicken. You'd be surprised at how many places cheap out on this, and simply pan roast the meat instead of using a rotisserie, because "it's just as good". However, that vertical rotisserie, while a prerequisite for authentic Gyro and Shawarma, can also backfire on the chef. It is akin to a balancing act on the cutting edge of a knife blade. The spit has to be continuously turning, as well as the meat being cut off at fairly frequent and regular intervals. If these simple rules are not followed, the meat will dry out and be chewy. The build-your-own concept is a clever idea if your goal is to please everyone, and/or your clientele consists entirely of.... people... of people who are experts at figuring out what foods go together, what foods complement and play well with each other, as well as identifying contrasting flavors and textures that heighten the experience of eating... You know... those people commonly referred to as... No, not gourmands... Nope, not precisely connoisseurs...No, not epicures or foodies either.... OH!! OH, I GOT IT! I remember now. They are commonly referred to as "Chefs". That is the word I was looking for, Chef. I don't know about you, but when I go out for a meal, generally part of what I am paying for, is (hopefully) someone's superior knowledge as to what foods, condiments, and even drinks, pair well together. To give you an idea of silly this has all become allow me to recount my visit from the point at which I thought I was ready to order. In addition to my own table, I only see two others occupied, totalling 3 or 4 people at around 8 pm on a Wednesday or Thursday. So I immediately decide against the Gyro (remember the frequent rotisserie carving rule from before?). I tell the young lady, who was very pleasant BTW, that I wanted something simple, like a falafel. However, I didn't want it in a pita since it was to-go and I didn't want the bread to get soggy. So I asked for some suggestions. She thought a good idea would be to get a "plate", substitute "three small falafel balls" (her words) for the meat (which I assume is included) in the plate, have that over lemon potatoes and rice (i assume served separately), and top it all off with Chipotle Cremona (whatever that is??). Can you see my reluctance to eat here? Can you see why it may have looked like an attractive alternative to leave and go to Falafel Bros., 5 minutes away on the next street over? It's possible that I am wrong and the gyros are awesome, but with this many red flags, I felt like I would be purposely sabotaging myself by eating a sub-par meal to confirm what I already know. read more