It has been open for the past nine months, and it is owned by Fotis Liberatos. The restaurant itself is cozy with a down-home Greek island feel, where one would think they were dining at a tavern in a Kefallonian village. Its most popular meals include their chicken souvlaki platter, as well as their steak souvlaki platter. It is open seven days a week from 11 a.m. until 10 p.m.
Equally popular are their zucchini sticks, which are comprised of fried zucchini, served with kefalograviera cheese and tzatziki sauce.
Their pork souvlaki was tender, and tirokafteri (spicy feta cheese) and tzatziki sauce were the quintessential sauces to accompany this dish. Their fries were homemade, and sprinkled with kefalograviera cheese, which added to their appeal. They have various selections for soup, which include the “avgolemono,” or “egg and lemon” soup.
Their eclectic desserts include homemade baklava, greek yogurt with honey and walnuts, as well as rice pudding or “rizogalo,” as they would say in Greek.
For fans of the vegetarian cuisine, they also have yellow peppers stuffed with rice and marinara sauce, which is the ideal meal for Holy Week during the Easter holiday.
The Verdict
Overall, Souvlaki in Bayside is worth more than just a passing glance. At each visit, there is always something new to try. The environment was warm and pleasant. It is recommended for all fans of the Greek and Mediterranean cuisine, and it earns two thumbs up.
To learn more about Souvlaki Greek Kitchen, check out its official Facebook page.
