As for the best gyro I've ever had ($7), the tender pressed lamb and beef is spit-roasted on site; it's smoky and rich, paired with yogurt sauce, tomato, and lettuce and wrapped in a perfectly pillowy pita roughly the size of your forearm. I dare anybody to eat this over-the-top sandwich in one sitting. If you can possibly stuff down another bite, the baklava ($5), made from Giakis' grandmother's recipe, is another "best." Surprisingly, it's not too sweet, with a double-thick layer of pistachios and walnuts sandwiched between gossamer layers of filo.

Joe Rocco

Location Info


Skorpios II

6685-B Lake Worth Road
West Palm Beach, FL 33405

Category: Restaurant > Greek

Region: West Palm Beach


Ouzo Blue, 707 Lake Ave., Lake Worth. Open Sunday through Thursday 11:30 a.m. until midnight, Friday and Saturday till 3 a.m. Call 561-582-2002.

Skorpios II, 6685-B Lake Worth Rd., Lake Worth. Open daily 11:30 a.m. until 10 p.m. Call 561-432-9910.

I've heard the same thing said ("best gyro," "best Greek," "best falafal") about Skorpios too. Regular customers and Greek émigrés have waxed poetic about its merits on messageboards all over South Florida. Dishes here are simply prepared and taste like something your grandmother would have fed you if you'd been lucky enough to have a Greek yaya: crunchy fried zucchini strips drizzled with pomegranate sauce ($5.95) and falafel rounds dipped in tahini that seem to melt on contact with your tongue; spicy, wine-braised Greek sausage flecked with orange rind (loukaniko, $14.95); and tiny and tender baby lamb chops ($17.95), lightly charred and perfectly grilled, that outshine the same dish at many upscale restaurants. Dinner entrées include a small, tart Greek salad loaded with crumbled feta and ripe olives, rice pilaf, a rather watery egg-lemon soup, and a vegetable (baked green beans the night we dined), so you won't walk away hungry. Also on the menu: Greek pizza, a pasta called pastichio made with chopped beef and béchamel (the Greek version of lasagna), moussaka, cheese pie, a variety of meze, and chicken or lamb shish kebabs. For dessert, homemade galactobureko ($3.75) is so good that it was lauded by Bon Appétit magazine: thin layers of filo layered with egg custard and suffused with honey. Included in the price of the entrée are a couple of crumbly, buttery Greek cookies (koudimbedes) dusted with confectioners' sugar. I don't know what the Greek term for "Yum!" is, but it should be the national exclamation. However you pronounce it, we South Floridians have finally earned the right to shout it from our rooftops.

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