"I loved this restaurant. I must’ve gone there with my wife five or six times a month, inviting all our friends and family because the restaurant was that exceptional. I think they changed the staff a few weeks ago where’d all the Greek guys and the manager George go?The quality is starting to suffer the pita is no longer fresh, the chicken tastes like it’s been sitting a bit, the lamb/beef gyro mix a bit dry from sitting out too long, the rice watery, no more fresh lemon on the side for a chicken kalamakia (kebab) but instead presoaked with canned lemon juice. Even the cleanliness of the restaurant isn’t the same. Before, you could have the Virgin Mary lick the toilet seats that’s how clean it was. Staff doesn’t seem as happy now either but please don’t punish anyone for frowning, probably means something systemic is wrong. Now crumbs and wrappers linger twenty or thirty minutes after customers leave, the machines don’t get wiped down the same. Normally I don’t care about these things, but that’s how well run the place was before and part of the charm, so I notice!I’m concerned the management has shifted to cost cutting mode and is deciding on a value play instead of a quality one. That’s your choice as a business, and it’ll probably work as a model, but wow, you guys really had something special for a bit there and if you ever open up a more premium place with the same staff you had before, hit me up. (Or maybe it was two bad Wednesdays? I’ll try in a month, if it’s better again, I’ll put my five star back up.)Now is it still a good value? Honestly, yes, at $10 it’s a good lunch gyro if you’re looking for an alternative to Chik Fil A. And for $20 $25, it’s a lot of food that will fill you up and taste decent. But before it was A+ tier good. Like actually probably on par with the best places anywhere in America."
