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Tag: Mediterranean Palace Tacoma

Oct.
29th

Coming later this year: Greek restaurants in Westgate and Puyallup

The new home for My Greek, which is moving from its Meridian home to Sunrise Village, also in South Hill.

My Greek, a restaurant that operated for five years in Puyallup’s South Hill, has found a new home – in two locations. One is in Sunrise Village, not far from the original Puyallup location, the other is in Tacoma’s Westgate neighborhood.

Owner Nader Morcos said he is estimating a December opening for the Westgate restaurant and a January opening for the Puyallup My Greek, which will be taking over the space formerly occupied by the conveyor belt sushi restaurant, Sushi Station. In Westgate, the restaurant will operate at the old Shari’s, 2303 N. Pearl St. Read more »

Oct.
12th

Coming to the Dome neighborhood: Ammar’s Mediterranean Grill

Pictured here in 2009 is Ammar Mannaa, who is duplicating his Mediterranean Palace restaurant. Ammar's Mediterranean Grill will open sometime in the next month in the Dome neighborhood. News Tribune file photo/Drew Perine

It’s just a block away. But it’s a big shift in responsibility for Ammar Mannaa.

The longtime owner of Mediterranean Palace at Freighthouse Square will open an outpost a block from the restaurant that his family has operated since 1989. Mannaa expects to open Ammar’s Mediterranean Grill sometime in the next month at 409 E. 26th St. Read more »

Sep.
4th

Drop-in Dining: Gyros roundup

The gyro sandwich at Opa! Greek Cuisine
The gyro sandwich at Opa! Greek Cuisine

When I think of a perfect gyros sandwich, I think of fresh pita warmed on a grill and wrapped around meaty, juicy, thin slices of beef and lamb with crispy, roasted edges. I think of the sharp tang of yogurt tzatziki sauce and the cool crunch of lettuce, tomatoes and onions.

Gyros (pronounced YEE-ros) are one of those foods of dubious origin, but food historians trace the roots of the Greek sandwich in the United States to various restaurants in Chicago in the 1960s (among other locales).

The signature meat for gyros sandwiches is usually ground beef and lamb, or strips of each, pressed onto a long metal kebab and cooked while spinning vertically on a rotisserie grill. It looks something like a giant meat cone (or, as I like to call it, a “gyros lollipop”).
Different spins can be put on the sandwich, so to speak. Gyros sandwiches can be beef or lamb (or both) or chicken, or even pork. Sauces can range from tzatziki to sour cream, and the sandwich can hold crisp veggies or even fried potatoes.

Around here, the universal formula for gyros sandwiches are roasted beef and lamb with a drizzle of yogurt tzatziki sauce and finished with lettuce, tomatoes and onions, all wrapped up snugly in grill-warmed pita bread.

Here, a look at six South Sound Greek restaurants that serve gyros sandwiches. Click “more” to see the gyro report.

Read more »