My Greek Mediterranean Grill

Where: 13333 E. Meridian, Puyallup, 253.864.6000
Hours: 11 a.m. to 10 p.m. Sunday-Thursday, 11 a.m. to 11 p.m. Friday and Saturday
Cuisine: Moderately priced Mediterranean cuisine with Greek emphasis and American dishes: steaks, cheeseburger, baked potatoes, pastas, barbeque ribs and chicken; 8-item kids menu.
Scene: Casual family-friendly dining
Drinkies: Mediterranean-inspired cocktails, Greek and American wines, imported beers, standard non-alcoholic beverages
Damage:  $2-$29.99

ANNOUNCER: Originally the location housed America’s only Mr. Greek, a Toronto-based restaurant franchise that had ventured to Puyallup of all places. Now named My Greek Mediterranean Grill, it appears nothing was changed beyond the name and a few menu items. The interior décor still mirrors online pictures of other Mr. Greek restaurants. Unlike many of the smaller family-owned Greek eateries the boys have visited, this new My Greek lacks the typical clutter of mismatched bric-a-brac and climbing houseplants. Instead the large space has a slick modern feel. 

JAKE: Wow, the outside of the building is completely deceptive; My Greek is four times the size it appears on the street. And it’s nice. Sleek polished dark wood floors, dark wood tables and chairs with padded seats and deep inviting booths with broad tables stretched back into two wings from the front door and full bar. Yes, I said full bar in a Greek restaurant. Hard to grasp, I know, since it seems Tacoma’s Opa Greek Cuisine took over a year to even have minimal beer and wine service, and the other options in the area serve zero alcohol.

JASON: Well, look who’s Boozy McBoozerson, all the sudden. Baked spanakopita appetizer, a spinach and feta cheese phyllo dough item in the turnover family, came sans tzatziki (yogurt, garlic cucumber sauce); we had to ask for it. Odd. And tasting the bean soup and finding it incredibly bland, I opted for avegolemono — a lemon and chicken broth soup with white rice and bits of chicken. Slightly tart from the lemon, it definitely falls in the comfort food category. The Greek side salad that came prior to my entrée consisted of crisp romaine, cucumber rounds, deep red tomato, julienne carrots, and onion drizzled with an olive oil and herb dressing sprinkled with feta cheese. Tasty.

JAKE: You skipped the flaming cheese mezedes, the saganaki appetizer. It’s the big to-do of Greek dining, you can’t just skip it. Geez. Kefalograviera or Kasseri cheese is commonly used. Lightly fried in olive oil and then set ablaze with a dousing of brandy or other flammable liquor, servers hate this one; you can see it in their faces when they squeeze a lemon over the top hoping enough juice will extinguish the flame before its bye-bye arm hair. Warm pita bread triangles are pillows for tart lemony melted cheese. So good.

JASON: I love lamb. I really don’t care who thinks it’s wrong. Bring it, PETA.  I especially love the spice and herb blend used in preparing Mediterranean-style lamb shank. The menu said mouthwatering, and this dish delivers. The massive, caveman size shank of ultra moist and thoroughly tender lamb meat saw my knife clean and unused. A potato as big as a grapefruit was split in two and had been stewed in a thin tomato sauce.

JAKE: Our entrées came with identical slightly cold vegetable medleys of yellow squash, onion, tomato, carrot and zucchini obviously not fire-roasted as the menu said. Baby back ribs came out tough; fries were piping hot; cole slaw was blah and baked beans unremarkable. That’s what I get for ordering Southern barbeque in a Greek joint. Stuffed chicken was a fine offering and mostly made up for the ribs. Side dish of rice cooked in chicken stock made a great platform for the chicken breast crammed with a spinach, cheese, herb and spice blend topped with meaty sautéed Portobello mushrooms in a rich creamy gravy.

JASON: You know, I would never ever drink restina wine with anything other than Greek food. I don’t think there’s any beverage in existence that’s more pine-y and yet beautifully sets off this food. Combine pine-y wine, garlic cloves, yogurt, and feta and then add meat and you’ve got some amazing kickin’ breath.

JAKE: A shot of chilled black licorice tasting Ouzo or mint Rumpleminz for an after-dinner libation helps mask it. The dessert menu was a glossy flip-card number with pictures of Snickers pie-turtle cheesecake-chocolate mountain death-type goodies. After asking our server Brian what was made in-house and getting a solo answer, we ordered baklava, a timeless Greek dessert of thin flakey phyllo dough layered with finely chopped nuts, cinnamon and sugar happily drowned in citrus-honey syrup. This one Ya Ya makes by hand back in the kitchen. Brian also suggested it strawberry ala mode. Though I’m kind of a purist when it comes to baklava, I was intrigued, and Ouzo made my mouth say yes. Luckily, the tastes mingled pleasingly. Good on ya, Brian.

JASON: Two questions: 1. When do the belly dancers come out? 2. Since My Greek delivers, will belly dancers come to my house with my food? Opa!