Surfin' Souvlaki

About the Business

Specialties

Come on in and see what the buzz around town is about. We would like to first say rest assured the owner is very versed as a restauranteur that bases success on using only quality ingredients and keeping lowest prices possible. Additionally, we would like to reassure you that it is always our intent to treat customers with courtesy and kindness. However, when a customer is rude or demanding to our employees one would expect the employee not be subjected to any stress or aggression from a certain type of customer. In short words our theory is we do not lose sleep over any drama posts on this website. And remember, there is ALWAYS two sides of a story. All menu items are made on-site and are traditional Greek recipes used for over 40-years. We use only quality meats and ingredients and our produce items are locally grown. The main specialty at Surfin Souvlaki are the various types of gyros including our signature item, The Big Fat Gyro. Our Gyro ingredients are of highest quality meats and tzaziki. Our Greek Gyros are comparable (if not superior) with those found in Chicago and in Greece. Finally, with more than 6 variances our salads are another favorite. We serve vegetarian, organic, gluten free and dairy free items. Our gluten free and vegan falafel is made strictly from fresh ingredients. If driving to our location is a problem we also do Uber Eats, Grubhub and Doordash. Thank you for your business and trust.

History

Established in 1978.

The Owner of Surfin Souvlaki has over 55 years of very successful restaurant experience. Back in 1955, our other restaurant started the pastrami and chili cheese fries craze. Also, we are directly from the motherland of Greece. Our goal is to offer authentic Greek food with "a twist".

Meet the Business Owner

Business owner information

Known as Mom L.

Business Owner

In Greece we have a passion with food. Restaurants have been in my family since 1940 when my father was one of the  originators for what is known today as a "fast food restaurant". The  primary message for my culinary flair is that although culinary school is helpful,  a chef must also have a natural pallet which knows how food should taste. Cooking is a science. The combinations of preparation and certain ingredients  are most significant.  Everything served is tasted throughout the day to ensure consistency.   I refuse to use less than quality items.