As a proud member of Zeta Phi Beta Sorority Inc., I almost never miss an opportunity to spend time with my sorority sisters. When I received a message from my chapter president to have dinner with her and a member from the national level, I jumped at the opportunity.
My sorority sister suggested Santorini Greek Kitchen located in the Fountain Square area. Housed right on Prospect Street, I pulled up to the modest building, parked and entered the restaurant. It had family-owned charm and at 7 p.m. was staffed and ready for the dinner crowd.
I met my dinner party, exchanged greetings, chatted for a moment and then turned my attention to the menu. I was told Santorini’s was authentic, home made Greek food so I was secure in knowing that whatever I ordered, it was going to taste delicious.
One of my dining companions ordered the Avgolemeno (egg lemon soup) to tide her over until her meal arrived. Since I was starving too, I ordered a small Greek salad that contained unbelievably fresh feta cheese.
During our conversation while trying to choose an entrée, I noticed one dish customers continuously ordered: the Saganaki, or Santorini’s famous flaming cheese. Really, you can’t help but notice this dish.
The waiter (many of whom were Greek) brought out a platter of goat cheese that reminded me of a large, breaded cheese stick. They’d pour a flammable liquid over the dish, light it on fire and it would burst into flames. “Opa!” shouted the waiter and diners.
After our super cute waiter with an accent allowed us ample time to peruse the menu, it was time to order. One of my sorority sisters ordered Souvlaki. Chicken was her meat of choice and it was grilled with vegetables. The other chose the Vegetable Combination that had Greek specialties sans meat.
I ordered the Gyro (pronounced ghee-rho). It contained a traditional lamb and beef combination slowly roasted for peak flavor, served with sliced tomatoes, onions and a dollop of tzaziki, on top of a warm pita. My meal also came with dinner bread, Mediterranean green beans, rice pilaf and Greek potatoes.
My food came out on a dish that could have easily been classified as a platter. I’ve had green beans and potatoes before, but these contained seasonings and spices I had never tasted before. They were utterly delicious.
My Gryo was the real deal and the pita bread upon which my succulent meat lied was warm, fluffy and perfect for sopping up the tzaziki sauce that escaped my sandwich.
None of us could finish our meal. My Gyro was supposed to be eaten the next day for lunch, but I couldn’t wait until noon. I ate the rest of my Gyro, potatoes and green beans as a late breakfast.
I was excited to learn Santorini’s has a lunch menu.
I think people are more familiar with Italian food, but should give Greek food a try. It arguably has more flavor and is a much needed break from spaghetti or lasagna.
Plus Santorini is the real deal and a culinary gem. Visit Greece right in Indianapolis.
