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Souvlaki House has been in Collegetown for over 50 years, (1970). Part of the attraction is most of the food is homemade and cooked beautifully and the prices are student-friendly ($8.50-$24.95). The dolmadakia, or stuffed grape leaves, are wrapped with the same care that great sushi chefs roll maki, and these are more filling.
Double Lamb Burger - $22.95
The potato crust of the moussaka (a minced meat and eggplant casserole common through the eastern Mediterranean) is as light and fluffy as a French puff pastry. Owned and operated by Peter Papachryssanthou, the Eddy Street eatery offers reasonably priced Mediterranean and Italian cuisine in heaping portions. Everything is made from scratch, from the hearty entrees to the zesty sauces.
Greek Salad- $13.95
By the time the most reticent attorney in the office had a chance to venture into the firm’s kitchen, there was little left to sample. The thanks in a sweet email from our receptionist really belongs in Papachryssanthou’s in bin more than mine. One of the many things I like about Ithaca is its diversity. Souvlaki House on Eddy Street in the heart of Collegetown is a microcosm of that variety. Whenever I’m there 80% of the clientele seem to be students, who lend a wonderfully positive energy. There are invariably large groups of exuberant students squeezing themselves around tables at all times of the day, as it’s open continuously from lunch through dinner.
Chicken Fillet Mykonos - $19.95
It was a bit oily, and the eggplant was barely discernible, however it was still very enjoyable. Papachryssanthou is respected by chefs and regulars; it’s a rare thing that Lacrosse team and the local literati can agree on. Last year the Cornell Sun reported that Papachryssanthou works every day from 8 a.m. Until 11 p.m., doing everything from prep work to clean-up. If the dishwasher does not show up, then I can do it,” he said.
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The portion was huge—I’m still having it at home two days later. There were copious amounts of shrimp, scallops, and crabmeat mixed in with pasta with a thick and creamy homemade Alfredo sauce. For three dollars less, you could have the same dish with just shrimp. If you prefer something simpler, for $9.95 you could have pasta with just Ricotta and Parmesan cheese garnished with parsley.
Chicken Souvlaki Pita- $9.95
A delicious spinach pie with feta cheese and fresh herbs freshly baked in a flaky filo pastry. A purée of freshly prepared garbanzo beans and tahini with a hint of garlic and lemon juice. Chunks of gyro meat sauteed in our homemade Greek dressing and topped with freshly cut red onions and, sweet peppers. For an astonishingly low price of $3.95, The Souvlaki House offers a half-dozen sandwich-and-fries lunch special. The chicken cutlet and fish fry are the most popular – a tender breaded breast, or a lightly fried piece of haddock – but ham, tuna and corned beef are also available.
The restaurant, specializing in Italian and Greek fare, has a capacity for about five dozen diners and is often packed. Don’t be fooled by the décor, which veers more towards diner than dinner; Papachryssanthou’s cooking is on par restaurants that feel much fancier. Traditional Greek cuisine typically features the natural bounty of land and sea – tomatoes, olives, octopus, and land animals. Our homemade dough is filled with Mozzarella and Ricotta cheeses and served with tomato sauce.
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Chicken Fillet Platter - $26.95
Now that most college kids have left town, the summertime is the perfect time to rush the Souvlaki House. Get started checking out restaurants and food - you willhave an option to create an account at checkout if desired. Our top picks for weekend arts & entertainment events delivered to your inbox every Thursday afternoon. Papachryssanthou combines Mediterranean techniques and Italian flavors, and he takes cues from other cuisines as well.
With my principal dining partner out of town for the week, I surprised my law office with a Souvlaki House spread. And the place passed the take-out test with flying colors. An order of hummus, tzatsiki, and spanakopita disappeared almost immediately, and even the heaping Greek salad and breadsticks didn’t stick around.
With a zesty tzatziki sauce, the signature Souvlaki plate is big enough to split among three. And as all entrees are accompanied by a vinegary Greek salad and garlic bread sticks, it’s difficult not to over-order. The salad is far and away the best complimentary dish in town – be careful of the un-pitted olives, but as anyone will tell you, to pit is to deprive you of taste. In the Seafood (Frutti de Mare) category, I’ve really enjoyed Seafood Alfredo ($22.95).
Served with our famous salad and fresh baked garlic bread sticks. All the following are served with mozzarella cheese, lettuce, and tomato. I also liked Moussaka ($15.95) in the Special Greek Platters section. The regional version of this Balkan dish that I’m used to is made with eggplant and ground, or minced, lamb.
