Three exclamation points spell the name on the sign outside, plus the energy inside matches every one of them. Family-owned since the day it opened, this kitchen turns out gyros with a pita-to-meat ratio that regulars cite by memory when describing the place to newcomers.
Dolmades appear on every table as a starter, the Greek sampler feeds two easily, plus the tzatziki arrives in quantities that suggest the kitchen knows exactly how much sauce a proper gyro requires.
The region does not have a large Greek dining scene, which makes this single restaurant all the more essential: it carries the entire cuisine on its shoulders with the confidence of a place that has been doing one thing well for decades…