Twenty years. One kitchen.
From a tiny takeout in 2004 to a neighborhood institution — the same commitment to real Greek food.
An exercise in no compromises.
Opened in December 2004 by George Traxanas and Vasili Mastrokostas, A Taste of Greece brought in ingredients of Greek origin whenever possible — sheep's-milk feta, Greek olive oil — and refused the frozen meat cones that the rest of the area's gyro shops relied on.
Instead, hunks of pork top butt were marinated overnight, slow-roasted on a spit between slices of red bell pepper. The original pork gyro. The way it used to be in the tavernas of Athens before the rules changed.
An exercise in no compromises or shortcuts. The owners use ingredients of Greek origin whenever possible.
Same soul. New fire.
The restaurant is now run by Themis — a young, friendly, health-obsessed marathon runner who put real care into the place. New ceramic tile, warm wooden tables, a mural of an Athenian street.
He's kept the soul intact: the signature pork gyro is still here. He's added more grilled seafood — bronzino, salmon, octopus — and leaned into the fresh, bright, Mediterranean side of the kitchen. The result is, somehow, even better than before.