Greek restaurant

[1] In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements.

In addition, they can have grilled-to-order foods called tis oras, fish, appetizers (mezedes), and salads.

In Greece, gyros are typically prepared using spiced ground pork shoulder meat on a pita with tzatziki sauce, while in the United States, they are commonly prepared with ground lamb sliced from a vertical rotisserie spit.

"[11] Tavernas, originating in Greece, are typically medium-sized restaurants with affordable pricing[4] that serve a variety of Greek dishes, foods, and beverages.

[2] Table service is usually relaxed and laid-back and patrons may need to flag down or wait for staff to order and request items.

Immigrants from Greece have opened many Greek restaurants in the U.S., some of which began due to new health codes during the early 20th century that limited or restricted food carts.

Many restaurants offer their house pikilía, a platter with a variety of various mezedes that can be served immediately to customers looking for a quick or light meal.

[14] In Greece, the main courses may be ordered directly from the kitchen, a menu board[2] or physical menus.

In coastal Greek restaurants, fish dishes may be weighed and sold by the kilogram, which occurs before cooking.

"[citation needed] Some restaurants may also serve Ouzo, a dry anise-flavored aperitif that is widely consumed in Greece and Cyprus.

[citation needed] It is a tradition to have Ouzo in authentic Greek restaurants as an aperitif, served in a shot glass, and deeply chilled before the meal is started.