Zo Greek

Gyros. Pastistio. And Spanikopita. Zo my! There’s a brand new place for authentic Greek street food and homestyle recipes at Assembly Row in Somervile. And it is Zo, Zo good.

15 years ago, Zo restaurant started out a small, take-out stand in Boston’s Downtown Crossing. And their quick-service, traditional Greek gyros, soups, and salads developed a huge cult following, drawing big lunch crowds every weekday at their busy Government Center location. So when they opened this beautiful, comfortable, stylish spot in Somerville, owner Andy Kolokythas decided to open for more hours, with a full bar, and a bigger menu.

Andy Kolokythas: “So, we are in Assembly Row and this is new to us because we were only open Monday through Friday, just lunch. Now, we’re open on the weekends. We’re open at night and we also have other small mezze plates to accompany the traditional lunch menu that we have, as well. So, noon to three we do what we do best. Quick serve. We have a long line but we feed people quickly. They can sit wherever they want or they can just take it out. So, it’s mostly soups, salads, and gyros for lunch. Then, after three o’clock, it’s more of a sit down plate. We offer an extended menu. We have the Greek music playing. We got the fireplace going in the wintertime. In the summertime we’ll have outdoor seating. The doors will open. We got the TVs…. A lot of the locals that live in the area come and hang out here, it’s a good vibe.”

So let’s start with the basics: The original Greek gyro. This is the dish that made Zo famous, according co-owner Elias Tembelopoulos.

“A gyro is a traditional street food that you find in Athens, something that I grew up with going to Greece every summer when I was young. This is about 80 pounds or nice lean pork that we hand cut and marinate every day over here, let it marinate overnight and we hand stack these every morning. As far as the pork goes and also for the chicken. I just have a nice automatic knife that we use. It guarantees that we have a nice thin cut. So we have a good consistent cut every time. Right now I’m going to start making you a traditional Greek gyro it’s what made us and what we started with… Brush a little olive oil on the pita bread. This actually make the pita bread nice and fluffy. Gives it a nice texture on the outside, nice light and airy on the inside.

Then, on goes the freshly-cut meat, garlicky housemade tzatziki sauce, tomatoes, onions, and parsley, wrap it up, and ready to chow down.

Andy Kolokythas: “To me an authentic gyro is pork sliced right off the spit, with tzatziki, tomato, and onion, and that’s it.”

“There you have it, the original Greek gyro that started it all.”

At dinnertime, Zo can feed a Zeus-sized appetite with a platter known as The Olympian, which is more than enough to share.

Andy Kolokythas: “The Olympian is a bowl of Greek fries with homemade loukaniko on it, lamb chops, pork skewers, beef skewers, our spicy grilled wings, served with tzatziki sauce, pita bread, and a spanakopita.

That spinach pie is crispy on the outside, and savory on the inside with plenty of feta cheese. The kalamaki are Greek street food at its finest, featuring tender marinated meets grilled and served on the skewer. And the authentic Greek sausage gets a flavor-boost with leeks and orange zest. And since Greek food is all about sharing, dipping, and dunking your way through so many delicious, bright, vibrant flavors, the Spread Sample is the perfect starter, featuring their signature tzatziki… and tirokafteri, an addictively spicy red pepper feta dip.

Andy Kolokythas: “Well, it brings the whole table together. Everybody is sharing the bread and sharing the dip… something that’s on the table every time you go to Greece. You know, they always serve a sample of spreads with pita bread, or bread.”

And speaking of dipping, the crispy fried zucchini fritters are just begging to take a bath in some creamy goat cheese dill aioli. And you can’t resist dipping your spoon into the ultimate Greek comfort food: Avgoelmono soup with chicken, rice, and lemon. And for something really hearty, the Pastichio is a stick-to-ribs meal to remember.

Andy Kolokythas: “It’s the Greek lasagna. So, pastitio is layers of pasta with bechamel sauce, ground beef, seasoned ground beef, more pasta on top, more bechamel sauce, baked in the oven. It is tasty. It’s filling. On a cold day, that’s what you want.”

And you’ll always want to end your Zo experience with a slice of their famous baklava.

“This is a fresh tray of baklava. Just came out a half hour ago.”

Andy Kolokythas: “Ours is many layers of phyllo dough with butter, chopped walnuts, sugar, cinnamon, layer, after later, after layer, after layer, and then topped with a honey syrup.”

“This is our homemade syrup that we drizzle on top when it comes out of the oven, this is what gives it that final… great taste in your mouth.”

Andy Kolokythas: “It’s crispy, it’s sweet, just very rich and comforting. Absolutely. You have to have a piece of baklava after you eat your meal. That and a cup of Greek coffee.”

They say that Boston is the Athens of America, and Zo pretty much proves it.

Andy Kolokythas: “We just want everybody to come in, feel comfortable, have a nice atmosphere, really good food and really good drinks.”

And a really Authentic Greek dining experience, that’s Zo worth it.

Gyros. Pastistio. And Spanikopita. Zo my! There’s a brand new place for authentic Greek street food and homestyle recipes at Assembly Row in Somervile. And it is Zo, Zo good.

15 years ago, Zo restaurant started out a small, take-out stand in Boston’s Downtown Crossing. And their quick-service, traditional Greek gyros, soups, and salads developed a huge cult following, drawing big lunch crowds every weekday at their busy Government Center location. So when they opened this beautiful, comfortable, stylish spot in Somerville, owner Andy Kolokythas decided to open for more hours, with a full bar, and a bigger menu.

Andy Kolokythas: “So, we are in Assembly Row and this is new to us because we were only open Monday through Friday, just lunch. Now, we’re open on the weekends. We’re open at night and we also have other small mezze plates to accompany the traditional lunch menu that we have, as well. So, noon to three we do what we do best. Quick serve. We have a long line but we feed people quickly. They can sit wherever they want or they can just take it out. So, it’s mostly soups, salads, and gyros for lunch. Then, after three o’clock, it’s more of a sit down plate. We offer an extended menu. We have the Greek music playing. We got the fireplace going in the wintertime. In the summertime we’ll have outdoor seating. The doors will open. We got the TVs…. A lot of the locals that live in the area come and hang out here, it’s a good vibe.”

So let’s start with the basics: The original Greek gyro. This is the dish that made Zo famous, according co-owner Elias Tembelopoulos.

“A gyro is a traditional street food that you find in Athens, something that I grew up with going to Greece every summer when I was young. This is about 80 pounds or nice lean pork that we hand cut and marinate every day over here, let it marinate overnight and we hand stack these every morning. As far as the pork goes and also for the chicken. I just have a nice automatic knife that we use. It guarantees that we have a nice thin cut. So we have a good consistent cut every time. Right now I’m going to start making you a traditional Greek gyro it’s what made us and what we started with… Brush a little olive oil on the pita bread. This actually make the pita bread nice and fluffy. Gives it a nice texture on the outside, nice light and airy on the inside.

Then, on goes the freshly-cut meat, garlicky housemade tzatziki sauce, tomatoes, onions, and parsley, wrap it up, and ready to chow down.

Andy Kolokythas: “To me an authentic gyro is pork sliced right off the spit, with tzatziki, tomato, and onion, and that’s it.”

“There you have it, the original Greek gyro that started it all.”

At dinnertime, Zo can feed a Zeus-sized appetite with a platter known as The Olympian, which is more than enough to share.

Andy Kolokythas: “The Olympian is a bowl of Greek fries with homemade loukaniko on it, lamb chops, pork skewers, beef skewers, our spicy grilled wings, served with tzatziki sauce, pita bread, and a spanakopita.

That spinach pie is crispy on the outside, and savory on the inside with plenty of feta cheese. The kalamaki are Greek street food at its finest, featuring tender marinated meets grilled and served on the skewer. And the authentic Greek sausage gets a flavor-boost with leeks and orange zest. And since Greek food is all about sharing, dipping, and dunking your way through so many delicious, bright, vibrant flavors, the Spread Sample is the perfect starter, featuring their signature tzatziki… and tirokafteri, an addictively spicy red pepper feta dip.

Andy Kolokythas: “Well, it brings the whole table together. Everybody is sharing the bread and sharing the dip… something that’s on the table every time you go to Greece. You know, they always serve a sample of spreads with pita bread, or bread.”

And speaking of dipping, the crispy fried zucchini fritters are just begging to take a bath in some creamy goat cheese dill aioli. And you can’t resist dipping your spoon into the ultimate Greek comfort food: Avgoelmono soup with chicken, rice, and lemon. And for something really hearty, the Pastichio is a stick-to-ribs meal to remember.

Andy Kolokythas: “It’s the Greek lasagna. So, pastitio is layers of pasta with bechamel sauce, ground beef, seasoned ground beef, more pasta on top, more bechamel sauce, baked in the oven. It is tasty. It’s filling. On a cold day, that’s what you want.”

And you’ll always want to end your Zo experience with a slice of their famous baklava.

“This is a fresh tray of baklava. Just came out a half hour ago.”

Andy Kolokythas: “Ours is many layers of phyllo dough with butter, chopped walnuts, sugar, cinnamon, layer, after later, after layer, after layer, and then topped with a honey syrup.”

“This is our homemade syrup that we drizzle on top when it comes out of the oven, this is what gives it that final… great taste in your mouth.”

Andy Kolokythas: “It’s crispy, it’s sweet, just very rich and comforting. Absolutely. You have to have a piece of baklava after you eat your meal. That and a cup of Greek coffee.”

They say that Boston is the Athens of America, and Zo pretty much proves it.

Andy Kolokythas: “We just want everybody to come in, feel comfortable, have a nice atmosphere, really good food and really good drinks.”

And a really Authentic Greek dining experience, that’s Zo worth it.

Gyros. Pastistio. And Spanikopita. Zo my! There’s a brand new place for authentic Greek street food and homestyle recipes at Assembly Row in Somervile. And it is Zo, Zo good.

15 years ago, Zo restaurant started out a small, take-out stand in Boston’s Downtown Crossing. And their quick-service, traditional Greek gyros, soups, and salads developed a huge cult following, drawing big lunch crowds every weekday at their busy Government Center location. So when they opened this beautiful, comfortable, stylish spot in Somerville, owner Andy Kolokythas decided to open for more hours, with a full bar, and a bigger menu.

Andy Kolokythas: “So, we are in Assembly Row and this is new to us because we were only open Monday through Friday, just lunch. Now, we’re open on the weekends. We’re open at night and we also have other small mezze plates to accompany the traditional lunch menu that we have, as well. So, noon to three we do what we do best. Quick serve. We have a long line but we feed people quickly. They can sit wherever they want or they can just take it out. So, it’s mostly soups, salads, and gyros for lunch. Then, after three o’clock, it’s more of a sit down plate. We offer an extended menu. We have the Greek music playing. We got the fireplace going in the wintertime. In the summertime we’ll have outdoor seating. The doors will open. We got the TVs…. A lot of the locals that live in the area come and hang out here, it’s a good vibe.”

So let’s start with the basics: The original Greek gyro. This is the dish that made Zo famous, according co-owner Elias Tembelopoulos.

“A gyro is a traditional street food that you find in Athens, something that I grew up with going to Greece every summer when I was young. This is about 80 pounds or nice lean pork that we hand cut and marinate every day over here, let it marinate overnight and we hand stack these every morning. As far as the pork goes and also for the chicken. I just have a nice automatic knife that we use. It guarantees that we have a nice thin cut. So we have a good consistent cut every time. Right now I’m going to start making you a traditional Greek gyro it’s what made us and what we started with… Brush a little olive oil on the pita bread. This actually make the pita bread nice and fluffy. Gives it a nice texture on the outside, nice light and airy on the inside.

Then, on goes the freshly-cut meat, garlicky housemade tzatziki sauce, tomatoes, onions, and parsley, wrap it up, and ready to chow down.

Andy Kolokythas: “To me an authentic gyro is pork sliced right off the spit, with tzatziki, tomato, and onion, and that’s it.”

“There you have it, the original Greek gyro that started it all.”

At dinnertime, Zo can feed a Zeus-sized appetite with a platter known as The Olympian, which is more than enough to share.

Andy Kolokythas: “The Olympian is a bowl of Greek fries with homemade loukaniko on it, lamb chops, pork skewers, beef skewers, our spicy grilled wings, served with tzatziki sauce, pita bread, and a spanakopita.

That spinach pie is crispy on the outside, and savory on the inside with plenty of feta cheese. The kalamaki are Greek street food at its finest, featuring tender marinated meets grilled and served on the skewer. And the authentic Greek sausage gets a flavor-boost with leeks and orange zest. And since Greek food is all about sharing, dipping, and dunking your way through so many delicious, bright, vibrant flavors, the Spread Sample is the perfect starter, featuring their signature tzatziki… and tirokafteri, an addictively spicy red pepper feta dip.

Andy Kolokythas: “Well, it brings the whole table together. Everybody is sharing the bread and sharing the dip… something that’s on the table every time you go to Greece. You know, they always serve a sample of spreads with pita bread, or bread.”

And speaking of dipping, the crispy fried zucchini fritters are just begging to take a bath in some creamy goat cheese dill aioli. And you can’t resist dipping your spoon into the ultimate Greek comfort food: Avgoelmono soup with chicken, rice, and lemon. And for something really hearty, the Pastichio is a stick-to-ribs meal to remember.

Andy Kolokythas: “It’s the Greek lasagna. So, pastitio is layers of pasta with bechamel sauce, ground beef, seasoned ground beef, more pasta on top, more bechamel sauce, baked in the oven. It is tasty. It’s filling. On a cold day, that’s what you want.”

And you’ll always want to end your Zo experience with a slice of their famous baklava.

“This is a fresh tray of baklava. Just came out a half hour ago.”

Andy Kolokythas: “Ours is many layers of phyllo dough with butter, chopped walnuts, sugar, cinnamon, layer, after later, after layer, after layer, and then topped with a honey syrup.”

“This is our homemade syrup that we drizzle on top when it comes out of the oven, this is what gives it that final… great taste in your mouth.”

Andy Kolokythas: “It’s crispy, it’s sweet, just very rich and comforting. Absolutely. You have to have a piece of baklava after you eat your meal. That and a cup of Greek coffee.”

They say that Boston is the Athens of America, and Zo pretty much proves it.

Andy Kolokythas: “We just want everybody to come in, feel comfortable, have a nice atmosphere, really good food and really good drinks.”

And a really Authentic Greek dining experience, that’s Zo worth it.

Gyros. Pastistio. And Spanikopita. Zo my! There’s a brand new place for authentic Greek street food and homestyle recipes at Assembly Row in Somervile. And it is Zo, Zo good.

15 years ago, Zo restaurant started out a small, take-out stand in Boston’s Downtown Crossing. And their quick-service, traditional Greek gyros, soups, and salads developed a huge cult following, drawing big lunch crowds every weekday at their busy Government Center location. So when they opened this beautiful, comfortable, stylish spot in Somerville, owner Andy Kolokythas decided to open for more hours, with a full bar, and a bigger menu.

Andy Kolokythas: “So, we are in Assembly Row and this is new to us because we were only open Monday through Friday, just lunch. Now, we’re open on the weekends. We’re open at night and we also have other small mezze plates to accompany the traditional lunch menu that we have, as well. So, noon to three we do what we do best. Quick serve. We have a long line but we feed people quickly. They can sit wherever they want or they can just take it out. So, it’s mostly soups, salads, and gyros for lunch. Then, after three o’clock, it’s more of a sit down plate. We offer an extended menu. We have the Greek music playing. We got the fireplace going in the wintertime. In the summertime we’ll have outdoor seating. The doors will open. We got the TVs…. A lot of the locals that live in the area come and hang out here, it’s a good vibe.”

So let’s start with the basics: The original Greek gyro. This is the dish that made Zo famous, according co-owner Elias Tembelopoulos.

“A gyro is a traditional street food that you find in Athens, something that I grew up with going to Greece every summer when I was young. This is about 80 pounds or nice lean pork that we hand cut and marinate every day over here, let it marinate overnight and we hand stack these every morning. As far as the pork goes and also for the chicken. I just have a nice automatic knife that we use. It guarantees that we have a nice thin cut. So we have a good consistent cut every time. Right now I’m going to start making you a traditional Greek gyro it’s what made us and what we started with… Brush a little olive oil on the pita bread. This actually make the pita bread nice and fluffy. Gives it a nice texture on the outside, nice light and airy on the inside.

Then, on goes the freshly-cut meat, garlicky housemade tzatziki sauce, tomatoes, onions, and parsley, wrap it up, and ready to chow down.

Andy Kolokythas: “To me an authentic gyro is pork sliced right off the spit, with tzatziki, tomato, and onion, and that’s it.”

“There you have it, the original Greek gyro that started it all.”

At dinnertime, Zo can feed a Zeus-sized appetite with a platter known as The Olympian, which is more than enough to share.

Andy Kolokythas: “The Olympian is a bowl of Greek fries with homemade loukaniko on it, lamb chops, pork skewers, beef skewers, our spicy grilled wings, served with tzatziki sauce, pita bread, and a spanakopita.

That spinach pie is crispy on the outside, and savory on the inside with plenty of feta cheese. The kalamaki are Greek street food at its finest, featuring tender marinated meets grilled and served on the skewer. And the authentic Greek sausage gets a flavor-boost with leeks and orange zest. And since Greek food is all about sharing, dipping, and dunking your way through so many delicious, bright, vibrant flavors, the Spread Sample is the perfect starter, featuring their signature tzatziki… and tirokafteri, an addictively spicy red pepper feta dip.

Andy Kolokythas: “Well, it brings the whole table together. Everybody is sharing the bread and sharing the dip… something that’s on the table every time you go to Greece. You know, they always serve a sample of spreads with pita bread, or bread.”

And speaking of dipping, the crispy fried zucchini fritters are just begging to take a bath in some creamy goat cheese dill aioli. And you can’t resist dipping your spoon into the ultimate Greek comfort food: Avgoelmono soup with chicken, rice, and lemon. And for something really hearty, the Pastichio is a stick-to-ribs meal to remember.

Andy Kolokythas: “It’s the Greek lasagna. So, pastitio is layers of pasta with bechamel sauce, ground beef, seasoned ground beef, more pasta on top, more bechamel sauce, baked in the oven. It is tasty. It’s filling. On a cold day, that’s what you want.”

And you’ll always want to end your Zo experience with a slice of their famous baklava.

“This is a fresh tray of baklava. Just came out a half hour ago.”

Andy Kolokythas: “Ours is many layers of phyllo dough with butter, chopped walnuts, sugar, cinnamon, layer, after later, after layer, after layer, and then topped with a honey syrup.”

“This is our homemade syrup that we drizzle on top when it comes out of the oven, this is what gives it that final… great taste in your mouth.”

Andy Kolokythas: “It’s crispy, it’s sweet, just very rich and comforting. Absolutely. You have to have a piece of baklava after you eat your meal. That and a cup of Greek coffee.”

They say that Boston is the Athens of America, and Zo pretty much proves it.

Andy Kolokythas: “We just want everybody to come in, feel comfortable, have a nice atmosphere, really good food and really good drinks.”

And a really Authentic Greek dining experience, that’s Zo worth it.

Zo Greek
355 Revolution Dr.
Somerville, MA 02145
www.zoboston.com

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