The restaurants served Greek cuisine including seafood and garnered a generally positive reception.
The Uptown restaurant's interior had a "soaring wood-beamed ceiling and stately stone walls", according to the Houston Press, and featured a wood-burning grill and "omnipresent" televisions.
[2] The Houston Chronicle described the interior decor as "wildly eclectic" and "full of bright signs and dramatic architecture", with a high vaulted ceiling, large wooden beams, and "impressive drop lights scattered throughout".
There were two stone fireplaces, both of which had large mounted swordfish above mantles, as well as a mural of Greek settings and a "luxuriously appointed" bar.
Patrons ate at wooden tables covered with blue checkered tablecloths and set with bottles of Apella wine available for purchase.
[1] The meze[8] (appetizer) menu had baked feta, dolmades, fried calamari, Greek meatballs,[9] and lamb chops steeped in garlic and oregano, and roasted eggplant dip.
[7] The restaurant was popular early on; in March, the Houston Chronicle described a full parking lot during lunch time and the presence of traffic police outside.
[1] By mid 2006, carpeting had been installed in the dining area, lowering the noise level, and standard table service had replaced the "fast-food, walk-up counter concept".
[17][18] In a positive review published by the Houston Chronicle in 2004, The Mystery Diner recommended the lamb chop appetizer and wrote, "if you like Greek food, this is a great place to visit.
It may be Greek, but it's still a Pappas Bros. restaurant, after all: a big, efficient, impersonal operation where the sandwiches come in plastic baskets, the bathrooms are always spotless, and you don't have to deal with any colorful personalities.
[22] In her Insiders' Guide to Houston (2012), Laura Nathan-Garner recommended the appetizer menu's baked feta, roasted eggplant dip, and spanakopita for a variety of foods on a budget and wrote, "All of the options can feel a little overwhelming at this Pappas-owned restaurant.