Restaruant Review: Olympia Revisited

Right away I'll just start off by saying yes, I have already posted on this restaurant. And well I do have a whole backlog of recipes to start posting on (once I get the pictures uploaded) and it might seem weird to re-post on this restaurant so soon, but in my defense let me just say I couldn't help it.

I found myself eating at Olympia the other night and although I was tempted by the deliciousness of the Moussaka I had last time, I knew that I needed to branch out and try something new. So I went for the gyro, the vegetarian gyro to be exact since I wasn't ready to become acquainted with lamb last night. I feel like I can't begin to do justice to this gyro, but I was in complete bliss as I was eating it.

The vegetarian gyro consisted of sauteed mushrooms and onions. I should mention that mushrooms aren't one of my favorite foods, especially when they get really limp and chewy. Oh, but these mushrooms were thickly sliced and cooked until they were just tender and were full of so much flavor. Other items in this dish included lettuce, tomato, and feta cheese. Oh, and then there was the tzatziki sauce. In the past I was a little bit put off by the thought of yogurt sauces, but I can assure you that this is no longer a problem. What I forgot is that this yogurt sauce is made with Greek yogurt, which is more like sour cream and less like the yogurt we typically think of. This is what I think makes the sauce so good. It is nice and creamy, very flavorful but not overpoweringly heavy, and irresistible when nice and warm mixed in with all of my veggies on my gyro.

So in addition to the moussaka and saganaki the gyros here are something that cannot be missed out on. This is probably why Olympia was voted the best gyro in St. Louis. I've actually been thinking about the vegetarian gyro all day, so maybe that will give you an idea of how good I thought it was.

*Note: When I was looking over the menu last night I noticed that the saganaki is actually made with kasseri, which is made from sheep milk, and not feta like I said in my previous post on Olympia.