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Spiro's Restaurant Review: This location is one of a quartet of family-run Greek restaurants and is operated by the offspring of the original owners. They haven’t changed the winning format. Since the original Spiro’s opened in 1977, generations of customers have learned to enjoy shared plates (or mezze). They’re as simple as feta cheese and olives, while others show more complexity. We like the avgolemono soup; dolmades are a favorite, too. Leg of lamb is properly marinated and cooked; it shares top billing with steaks, including a stuffed filet mignon. Leave room for the Greek pastries and wildly strong, sweet Greek coffee, which is made tableside. Servers, showing considerable style, don’t assume that everyone knows Greek food despite its popularity.