Pastitsio, spanakopita, dolmades—I grew up eating it all. While later living in Greece, my Greek palate developed further. I fell in love with fish stew and fresh octopus. Upon moving to Dallas, I’ve been on a mission to find the best Greek food. Everyone pointed me to Kostas Cafe. From the start, it was puzzling: the daily menu was missing staples (pastitsio, skordalia, keftedes) and bread was served with butter, not olive oil. When I asked for a Greek rosé, I was offered white Zinfandel. Unfortunately, the food didn’t make up for the missteps. Tzatziki was all garlic, no cucumber. The horiatiki salad was a sad mix of less-than-ripe components, and the spanakopita, though served with a wonderfully flaky phyllo exterior, turned to a flavorless spinach mixture curiously devoid of feta cheese. Entrées are served with soup or salad (go with the avgolemono soup), as well as vegetables that most certainly came from a can. But there are redeeming qualities. The lamb chop was cooked a beautiful medium rare, and both pork and chicken souvlaki options were tender and seasoned perfectly. Skip dessert. Baklava is over-spiced, and galaktoboureko is more of a runny pudding than a thick custard. It looks like if I want Greek food in Dallas, I’ll be digging out the family recipes.
Get the SideDish Newsletter
Dallas' hottest dining news, recipes, and reviews served up fresh to your inbox each week.
Related Articles
Arts & Entertainment
DIFF Documentary City of Hate Reframes JFK’s Assassination Alongside Modern Dallas
Documentarian Quin Mathews revisited the topic in the wake of a number of tragedies that shared North Texas as their center.
By Austin Zook
Business
How Plug and Play in Frisco and McKinney Is Connecting DFW to a Global Innovation Circuit
The global innovation platform headquartered in Silicon Valley has launched accelerator programs in North Texas focused on sports tech, fintech and AI.
Arts & Entertainment
‘The Trouble is You Think You Have Time’: Paul Levatino on Bastards of Soul
A Q&A with the music-industry veteran and first-time feature director about his new documentary and the loss of a friend.
By Zac Crain