This signature appetizer dish is brought to your table sizzling on its own little grill then as soon as they reach the table the staff member splashes it with a shot of brandy and sets it aflame excaliming “OPA!” The flame can be as large as three feet high and you feel the heatwave.

The dish itself is kefalotiri cheese (a fine, Greek cheese that is as creamy as feta with a nice, salty flavour). The cheese is grilled a bit to make it melted inside and the grilling/flambe gives it a nicely-bubbled grilled exterior.

It’s like the ultimate grilled cheese, except you use your knife to slice & spread the cheese on the toasted slices yourself. I enjoy the flavour because it’s got enough salty flavour to be good (without being too salty), has a mild taste of vinegar to it, and is very creamy. If you enjoy grilled cheese sandwiches or caesar salad or bruschetta bread then this will be amazing.

When going on a date or going out with friends, it’s excellent to share this appetizer and enjoy the fireworks.

This is the LARGE portion. I always order it because I can take about half of it home for a large lunch the next day (or a guilty midnight snack if I can’t wait that long).

For those unfamiliar with gyro meat it is meat that is pressed into a large roll-shape that rotates on a vertical spit (which allows the grease to drop down), the meat is then carved in long strips. Sotiris does it “right” as far as I’m concerned, where each piece of meat is crispy on the outside from the cooking (as opposed to being merely cooked but not to the point of being crispy or that only a few of the first pieces would be crispy). The meat may vary but you can certainly ask which they serve since gyro meat at various restaurants is available in beef, pork, lamb, goat, or a combination. All of them taste great even though you may have a preference.

The dish comes with roasted potatoes that are large pieces of paprika & herb potatoes that are slightly crispy on the outside. Just right!

Also some seasoned rice that tastes excellent.

And of course thick tzatziki sauce with it’s extremely creamy and nicely-tangy flavour. Again, if you’re unfamiliar it tastes better than it may sound it’s made from yoghurt/yogourt, garlic, and mashed cucumber. Try a little with your rice but I’m sure you’ll love it with your gyro meat! If you enjoy sour cream for flavour you’ll love tzaztiki, too.

Of the restaurants I’ve tried it or people at home making homemade, this is by far the best baklava I’ve tasted. Sotiris doesn’t mess around with a small dessert, they know you’re hungry and that you want what you paid for!

It’s very densely layered and comes with a large steak knife (I like to show off to my friends with pretending I’m chiselling the dessert with it). It is made with many, many layers of flaky phyllo-pastry soaked with sweet honey, with layers of crushed nuts every few pastry layers.

My friend eats his taking off a layer or two at a time and eating his way down the pastry dish that way. Personally, I take the steak knife and press hard on a downward angle (instead of sawing at it which would tear the whole thing to shreds).

The honey isn’t as thick as you may be thinking. It is thinner and very sweet, complimenting the crushed nuts and keeping the pastry from being dry. This is one of my “flavour grenade” dishes that when you find a place that does it right you keep ordering it every visit.

I’m not sure if the portion weighs a full pound but it’s a certainly heavy piece that is also somehow light at the same time. Hard to describe really but once you have it you’ll smile and make sure to ask for it next time you go, too.