This bustling little Greek restaurant in Richardson looks and feels like a franchise because it is. Locals Jan and Barry Rosen fell in love with the Tampa-based company that operates eight locations in Florida. They decided to buy a franchise and open the first location outside that state. The food is not the best Greek food in town, but it’s fast, fresh, and dependable. The dolmades, mousaka, pastitio, tzatziki, and salad dressings are made in the large kitchen behind the cooking and serving station. I found the avgolemeno soup of chicken, lemon, and rice to be unusually thin, but the broth was rich. The menu offers wraps, pitas, sandwiches, light meals, and full-on dinners, none of which tops $14. The steak souvlaki, two skewers of spiced beef tenderloin, was hot, tender, and filling. The accompanying Greek salad was a treat. Apart from the usual lettuce, feta, tomato, cucumbers, and olives, the concoction was topped with a scoop of potato salad made with mayo, mustard, celery, onions, carrots, and a slice of red beet. The Rosens locally source as many ingredients as possible, but they import the baklava from a bakery in Florida. If you’ve got a hankering for Greek food and you’re in a hurry, you won’t be disappointed. If you want flaming cheese and lots of waiters shouting “opa!” you’ll have to look elsewhere. The next location will open mid-October near Park and Midway, across from Prestonwood Baptist Church.
For more information about Little Greek, visit our restaurant directory.
