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By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | February 27, 1997
I relished the opportunity to review a new Greektown joint called Souvlaki, since souvlaki is my very favorite Greek specialty. Meat (often lamb or chicken) is marinated in olive oil, lemon juice, oregano and other seasonings, then skewered and grilled.Sometimes the skewers will be crowded with onion and green pepper as well, and often the whole thing will be de-skewered and tucked into warm pita. Smother a souvlaki with tzatziki, a tangy yogurt sauce spiked with cucumber and onion, and you're in Hellenic heaven.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | February 4, 2014
Every time we turn around, Hampden has a new restaurant. The newest addition to the neighborhood's lineup is Souvlaki, a teeny tiny Greek spot that opened on the Avenue in mid-December. Owned by Dmitri and Elli Taramas (natives of Greece by way of New York), Souvlaki's great food and welcoming vibe give Baltimoreans from all over the city one more reason to head to Hampden. Scene & Decor Just before 7 o'clock on a chilly Thursday night, most of Souvlaki's tables were filled and the phone rang, repeatedly, with carryout orders.
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NEWS
By ROB KASPER | March 19, 2008
There are few more satisfying dishes than a souvlaki. Roughly translated from the Greek as "little swords," souvlaki are sold on the streets of Athens as hand-held snacks, according to the Greek cookbook The Olive and Caper by Susanna Hoffman. The cubes of meat - pork, lamb or beef - are marinated in lemon juice, oregano and olive oil, then cooked quickly on a grill. In Baltimore, souvlaki often appear as a sandwich, with the meat wrapped in toasted pita bread, mixed with sliced tomatoes and onions and lubricated with a generous portion of tzatziki, a sauce made with yogurt, garlic, cucumber and sometimes dill or mint.
NEWS
By ROB KASPER | March 19, 2008
There are few more satisfying dishes than a souvlaki. Roughly translated from the Greek as "little swords," souvlaki are sold on the streets of Athens as hand-held snacks, according to the Greek cookbook The Olive and Caper by Susanna Hoffman. The cubes of meat - pork, lamb or beef - are marinated in lemon juice, oregano and olive oil, then cooked quickly on a grill. In Baltimore, souvlaki often appear as a sandwich, with the meat wrapped in toasted pita bread, mixed with sliced tomatoes and onions and lubricated with a generous portion of tzatziki, a sauce made with yogurt, garlic, cucumber and sometimes dill or mint.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | August 18, 2004
It was slow at the Starlight Diner the other night. Just me and the waitress and the radio. It could have made for a decent country song. But, I was there for the carryout. The Starlight sits between a liquor store and a rent-to-own furniture outlet in a somewhat bedraggled shopping center in the 11900 block of Reisterstown Road, not far from Franklin Boulevard. Inside, the restaurant has some diner-style chrome, booths and several framed covers of Life magazines from the 1960s. ("Two Californians at home in a cave in Crete," read one intriguing 1968 headline.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 5, 2005
Take a quick look at Giorgio's Restaurant & Carryout and you might see just one more no-frills pizza/sub/souvlaki place. But take a second look and you'll see a place with a lot of pride in its food and a good rapport with customers. In sum, a very solid carryout. There are several Giorgio's around town. This one is in the Hillendale Shopping Center, off Loch Raven Boulevard, east of Towson. In its 13th year, Giorgio's has an inviting feel, thanks to some colorful neon in the window and a garlic smell that greets you warmly.
FEATURES
By Liz Atwood | November 29, 2000
Fruity glaze for ham Try this raisin-apricot glaze from Hormel on your holiday ham this year. Combine 1 cup of apricot preserves, cup raisins, 2 tablespoons of slivered almonds and 1 tablespoon of lemon juice. Score ham in diamond design and bake according to package directions. Brush on the glaze mixture about 30 minutes before ham is done and baste occasionally. Food by mail For tips on sending or receiving perishable food by mail this holiday season, contact the U.S. Department of Agricultures Meat and Poultry Hot Line at 800-535-4555 or on the World Wide Web at www.fsis.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 10, 2002
The reassuring smell of a greasy grill hard at work emanated from the Ashland Cafe in Cockeysville as I pulled into the beat-up parking lot. It was a smell that triggered countless memories of good, cheap Greek diner food. And despite the chichi name, the Ashland Cafe is essentially a good, cheap Greek diner, although one open only for breakfast and lunch. The low-slung, beige brick building sits amid antiques stores and muffler shops at the corner of York and Cockeysville roads within easy reach of Interstate 83. Parking at the side and rear isn't grand, but it's adequate.
FEATURES
By Bruce Friedland | April 20, 1991
1946 West St. Hours: Monday 11 a.m. to 3 p.m.; Tuesday through Saturday 11 a.m. to 9 p.m.; closed Sunday. Call 266-5200 or 266-5201.If you find yourself hungry in Annapolis and don't have the cash or inclination to visit one of the more upscale dining spots downtown, you should know about Chris's Charcoal Pit.This family-run, family-oriented restaurant just outside of town is one of the few dining jewels on West Street, an otherwise congested stretch of...
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 8, 2003
The Olympia Pizzeria has been around for many years, firmly implanting itself in the commercial life of the York Road corridor in Lutherville. There is nothing fancy about what happens there, but the Olympia long ago mastered the craft of quick, competent carryout. Photographs on the wall depict some of the many kids' softball and soccer teams the restaurant has sponsored over the years. There are also fun pictures of Grecian scenes and a nude Greek statue, as well as a nice collection of Olympics posters in the back.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 5, 2005
Take a quick look at Giorgio's Restaurant & Carryout and you might see just one more no-frills pizza/sub/souvlaki place. But take a second look and you'll see a place with a lot of pride in its food and a good rapport with customers. In sum, a very solid carryout. There are several Giorgio's around town. This one is in the Hillendale Shopping Center, off Loch Raven Boulevard, east of Towson. In its 13th year, Giorgio's has an inviting feel, thanks to some colorful neon in the window and a garlic smell that greets you warmly.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | October 20, 2004
The area of Parkville near Joppa Road and the Beltway is nobody's idea of far-sighted suburban planning. Busy streets funnel into overstressed intersections and crowded parking lots. Amid all that sits Milano's, an unassuming and perfectly adequate restaurant. Inside this standard-looking beige box of a building is a bar on one side and, on the other, a dining room and, of course, a carryout counter. Milano's has most of the standard features we've come to expect - some video-poker machines in the bar, not one but two pudgy pizza-chef statues and paintings of Mediterranean vistas.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | August 18, 2004
It was slow at the Starlight Diner the other night. Just me and the waitress and the radio. It could have made for a decent country song. But, I was there for the carryout. The Starlight sits between a liquor store and a rent-to-own furniture outlet in a somewhat bedraggled shopping center in the 11900 block of Reisterstown Road, not far from Franklin Boulevard. Inside, the restaurant has some diner-style chrome, booths and several framed covers of Life magazines from the 1960s. ("Two Californians at home in a cave in Crete," read one intriguing 1968 headline.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | October 15, 2003
There's nothing like a brand-new carryout restaurant to get the heart racing with excitement. Could this be the one? The place with the extra-special gyro or meatball sub? That's what I was thinking as I ventured into the Athena One Restaurant and Carry Out in Canton. Open for only two months, the Athena One is decorated with paintings of Greece with lots of pale blue and white. In a fitting East Baltimore touch, there are also two video poker machines (for amusement only, the sign reminds us)
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | August 6, 2003
When it comes to crab cakes, I'm a modernist: Less is more. OK, you can put in a little seasoning and enough bread crumbs to hold the thing together. But forget all the extras - the little bits of green pepper, the parsley, the mayonnaise. I'm pleased to report that G&M Restaurant shares that view. G&M is a sprawling Linthicum institution with a sit-down restaurant, a lounge and a carryout operation that sells everything from hot pizza and hot dogs to seafood platters and strip steaks.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 16, 2003
The walls of the newly opened Greek Taverna II Family Restaurant are painted a pretty sky blue, no doubt reminiscent of the waters of the Aegean or the sky over the Greek islands. The restaurant, sister to the Greek Taverna in Silver Spring, occupies a space once held by a barbecue restaurant in the Hickory Ridge Village Center in Columbia. On the blue walls are paintings of Greek scenes and a few posters, while Greek music plays on the speakers. There are several tables and a full-service bar where you can wait for your carryout order.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | October 15, 2003
There's nothing like a brand-new carryout restaurant to get the heart racing with excitement. Could this be the one? The place with the extra-special gyro or meatball sub? That's what I was thinking as I ventured into the Athena One Restaurant and Carry Out in Canton. Open for only two months, the Athena One is decorated with paintings of Greece with lots of pale blue and white. In a fitting East Baltimore touch, there are also two video poker machines (for amusement only, the sign reminds us)
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | October 20, 2004
The area of Parkville near Joppa Road and the Beltway is nobody's idea of far-sighted suburban planning. Busy streets funnel into overstressed intersections and crowded parking lots. Amid all that sits Milano's, an unassuming and perfectly adequate restaurant. Inside this standard-looking beige box of a building is a bar on one side and, on the other, a dining room and, of course, a carryout counter. Milano's has most of the standard features we've come to expect - some video-poker machines in the bar, not one but two pudgy pizza-chef statues and paintings of Mediterranean vistas.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 8, 2003
The Olympia Pizzeria has been around for many years, firmly implanting itself in the commercial life of the York Road corridor in Lutherville. There is nothing fancy about what happens there, but the Olympia long ago mastered the craft of quick, competent carryout. Photographs on the wall depict some of the many kids' softball and soccer teams the restaurant has sponsored over the years. There are also fun pictures of Grecian scenes and a nude Greek statue, as well as a nice collection of Olympics posters in the back.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 10, 2002
The reassuring smell of a greasy grill hard at work emanated from the Ashland Cafe in Cockeysville as I pulled into the beat-up parking lot. It was a smell that triggered countless memories of good, cheap Greek diner food. And despite the chichi name, the Ashland Cafe is essentially a good, cheap Greek diner, although one open only for breakfast and lunch. The low-slung, beige brick building sits amid antiques stores and muffler shops at the corner of York and Cockeysville roads within easy reach of Interstate 83. Parking at the side and rear isn't grand, but it's adequate.
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