Yes. The gyro meat is carved off the spit. The spit, and carving is in full view. You can watch them prepare everything. You place your order at the front of the restaurant, and walk along the food prep area to pick up your order at the back.

http://www.hometownlife.com/article/2...

While Kalamata may not have skordalia - It's a great place and I'm there once a week.

My favorites are:
Spinach Pies (3 for $4.29 is a steal) and Oh So Good
Pastitso Platter (with two sides - I usually have a spinach pie and the grilled vegetables) for 7.99
The Chicken Lemon Rice Soup is also very good - but I usually stick to Pastitso or a Gyro Combo

If I do carry-out - I'll do a Chicken Breast Pita combo - either 'Traditional' or 'Detroit' style - but always with a spinach pie.

(I really really like their fresh spinach pie.)

http://www.kalamatagreek.com/

Things that aren't the same as being in greektown:
- it's a different atmosphere - it's fast casual (order and pick up your food), no alcohol
- while the green beans with tomato sauce are tasty - I like my green beans way overdone (how wierd is that
)- no flaming saganaki

Things that are same as being in greektown:
- one of the two brothers is always there
- very quality conscious

Jones is the brand that I purchased. Fortunately I could purchase it at a store, so it was quite reasonable where I bought it - and no shipping! A one-pound block was $2.19 in the freezer section.

Interestingly, the store where I bought the scrapple is not listed on the Jones web site.

I'm in Rochester, but have a meeting in Wyandotte next week - I think I'll try Joey's for lunch to see how it measures up to Pat's. I wonder if the scrapple baguette is a special, or if they took it off their menu - it's not on the online pdf version of the menu.

I'll have to search out that recipe - it seems fairly simple to make.

I was able to find some frozen Scrapple at Holiday Market in Royal Oak.

I recommend ~not~ ordering a Peanut Butter and Bacon sandwich. The flavors and texture did not work at all.

My father is originally from Pennsylvania, and loves scrapple. Is there any place in the Detroit area where I may purchase scrapple?

Hawaiian pineapples are so much sweeter than their Costa Rican cousins.

Do any local grocers carry the nice and sweet Hawaiian/Cayenne variety of pineapple?

Of course, cost is no object - provided that the cost is less than a round trip fare to the islands (or a couple of stoley/doleys at Capital Grille)

I wasn't impressed with Galapagos. I went there once. I had moussaka, and it was cold in the middle.

I'm really not good with my knives. I'm not efficient, and I knick myself quite a bit.

Where can I take a good class in the Detroit area? Or can you recommend a book/dvd?

Anyone have info on this place? It's on Crooks Road, just north of Big Beaver. It's not open yet.

I love greek food (skordalia = yum), and I'd like to know about good greek restaurants near me.

I'm curious about this restaurant. It's located by Papa Joe's.

Have you been there? What was good?

I'm in the Royal Oak area, and am looking for a recommendation - now that it is getting to be colder weather.

Thanks!

I've moved back into the area, and have read of Smalec. Can I find this in the Detroit area?

Big Buck in Auburn Hills closed. I think in January 2007. The Grayling location is still open - but that's a couple of hours away.

House of Reuben... I went to location SW of 16 & Van Dyke - in the former Taco Bell.

Reuben was amazing. Beef barley soup was good, but I went there for a reuben, and it was gooooood.

Thanks for the info. I'll head there tomorrow.

I like the stuff.

Can you recommend a market, or a restaurant?

I need a fix.

I agree. I don't understand why Parthenon is more popular. New Hellas is great. Okay, I don't care for the plastic beer mugs, but the food beats Parthenon's out the door!

I also enjoy their green beans in tomato sauce.

I like New Hellas.

I love their Skordalia. The garlic sauce/paste is good on bread, or the beets.

As for 'Opa' or saganaki, I like them to flame it in the kitchen, and serve it with 4 or 5 lemon slices. The lemon juice really brings out the flavor. A waiter clued me in to this, and I've never ordered it differently.

How about Sorin's?

My guests often shoo me away from the sink with 'You cooked, we'll clean'

I'm pretty new to the area, and want to find some good Nachos. Where do you recommend?

Which restaurants have kitchen/chefs tables? (uh - no buca di bepo please)