On Kalamari Fridays it's best to call and reserve your portion if you'll be a late arrival. We usually sell out. Andy. 206 870 1699
Due to the high cost of halibut, $16 bucks per pound, I have discontinued the offering. As soon as I can get some technical help from one of my kids I'll post a new menu. I've suffered a few frustrating attempts. Some cursing ensued. In order to keep our doors open I have to increase prices. Lamb especially has increased. My cost has doubled since I took the reigns here. Produce also has shot up and the winter 2010/2011 freezes across the south and even into northern Mexico have wiped out much of the fruit and vegetable supply. Fuel costs have contributed to rising costs for all of us.

I must increase my prices. I know many of you are suffering the effects of our changing world and economy as well. I know some may not be able or willing to pay the prices I must charge to make a small profit. We''ll work hard and hope to keep the doors of Spyro's open.


We have had many requests for the quintessential Greek soup, avgolemono (egg/lemon). During the winter months I will have - on some Saturdays only - My own excellent avgolemono. Also on some Saturdays I will roast one leg of lamb  - on a bed of potatoes or pilaf (pasta shaped like large rice). That means there will only be 5 or 6 servings available.
We have almost every day , lentil and lamb/barley/lemon soups which come with a warm toasted pita.

I also offer, most days in the winter months, a delicious vegetarian dish. My dads family from Greece, near Athens, call it Briam. My Mothers family are Greeks from Turkey and they call it Tour Lou. It's actually a medley of vegetables baked in a tomato sauce/olive oil/herb sauce. It is wonderfully aromatic it, you'll love it.

We cut and season all the meats in-house. I make all the sauces and soups. There are no short cuts. Andy


After many requests We now have gift certificates. They are $10.00 ea