Friday 18 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Culinary odyssey
Restaurant Reviews

Culinary odyssey

Moving to Edmond, the former owner of La Greek in Midwest City puts Mediterranean cuisine on center stage

Carol Smaglinski June 15th, 2011

Enduring, simple favorites like gyros, kebabs and falafel are drawing customers into Edmond’s Let’s Do Greek. It is a charming spot that breeds familiarity and friendliness.

Gyro salad
Credits: Shannon Cornman

Just a few blocks off Broadway Extension, Let’s Do Greek is in a wonderful location that once housed Falcone’s Pizzeria. Outside, groups of tall daisies sway in the breeze, and a nice pond can be viewed through the restaurant’s large windows.

That outdoor scene is so inviting, owner Mahshid (Marsha) Aguilar said people often order food, then take it outside and sit around the pond on the grass and have a picnic. There were even some swans that stayed for a few months, but they have flown on.

The menu has items that are mostly short-order food, including gyros ($3.99) done with meat, onions, tomatoes and tzatziki sauce or a type of gyro called The Workx ($4.89) done with all of that, plus an addition of lettuce, black olives and feta cheese. Also look for its famous chicken oregano, along with more elaborate dishes such as souvlakia chicken ($7.49), a curry chicken stew ($6.99) and a Grecian burger ($3.99). There is only one item on the menu over 10 bucks, and that’s the combo plate of gyros and souvlakia chicken.

I found portions to be very generous. My first dish was the signature oregano chicken ($7.69), with an intriguing mix of spices covering the rice that had just the right spice and heat level for me. The chicken had a delightful, homey flavor and was presented with warm triangles of pita. It’s a dish that is an original from Aguilar herself, who not only works the front of the house, but often in the kitchen, too.

The beef souvlakia involved skewered, marinated beef kebabs served with an attractive array of grilled tomatoes, freshly sliced onions, lettuce and tzatziki, which is the Greek condiment of fresh yogurt, cucumber and dill. I also went home with a take-out gyro ($3.99) and came back days later for its scrumptious souvlakia chicken ($5.99).

For dessert, the chocolate cake ($2.50) was not the dark, dark chocolate that we are so used to, rather a lighter chocolate that was

quite delicious. I was interested in finding out what the baklava cake ($2.25) was like, something I had never sampled before. Baklava cake is done with pistachios and almonds and a light addition of cardamom — Aguilar’s version was lovely.

Next time, I’ll try the Greekalicious ($3.99), which is warmed baklava, served with vanilla ice cream and drizzled with honey — a sex bomb of a dessert.

Let’s Do Greek also sells phyllo dough and hard-to-find Middle Eastern grocery items.

Food is sacred to Greece, where people eat together and enjoy conversation, making food an important part of the social network. That’s what is going on with the Aguilar family, too. The television, which has become ubiquitous at most restaurants, was turned down so as to not intrude on the conversations.

Before opening Let’s Do Greek, Aguilar and her family owned and operated La Greek in Midwest City for more than 25 years. Just two years ago, it was sold, but Aguilar missed it so much, she and her husband, Gleen, took over the Edmond spot.

Inside, next to the flag of Greece, tags and badges from the military personnel at Tinker Air Force Base are pinned to the wall. Now, Edmond’s military, police and firefighters are leaving their badges, too, and coming back for more provisions.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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