| Fat Greek 2 3225 N. Swan Rd. Suite 105 Tucson, AZ 85711 (520) 784-7335 or RU-GREEK Click Here for Our Menu |
| "...Fat Greek’s salads are always first rate: fresh cuts of romaine lettuce, loads of feta cheese, an excellently thin but tangy, transparent dressing..." -Andi Berlin Tucson Metromix |
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The Fat Greek 2 is a cross between casual and fine dining, a place you can relax with family and friends, or meet with business
associates for lunch. The larger kitchen enables us to offer more menu choices than our smaller, first location. Catering services are
available from this full service restaurant. See the Catering page for more details.
associates for lunch. The larger kitchen enables us to offer more menu choices than our smaller, first location. Catering services are
available from this full service restaurant. See the Catering page for more details.
Restaurant Success Story During Economic Recession
JUNE 15, 2009 KGUN9.COM
"You think the economy has hit your family hard. Try talking with a small business owner and see how difficult it is for them to stay in business. A recent
study conducted by the Ohio State University shows that more than a quarter of new restaurants will close within their first year in business.
That's a statistic that George Markou has bested many times over. The Fat Greek, located on the corner of Park and University, has been a staple of
Mediterranean fare for students for the last six years. And now, in the depths of the down season for midtown eateries, George has decided to expand,
opening The Fat Greek, 2 on the corner of Camp Lowell and Swan.
"Yeah, it's a gamble. I'm not going to tell you it's not a gamble," said Markou who works 12 hour days, 7 days a week to get the new location up and running.
His secret to success is no secret at all. The long hours provide the consistency in his menu and the quality of his food. The key to keeping a healthy
business is to keep costs down and prices affordable. Markou also stressed the importance of frugality during times of plenty. Owning a small business can
be like a roller coaster and having enough for a rainy day, or down economy, is crucial. But the kind of commitment it takes to make a business a success isn't
for everyone.
"If they're not willing to work it, and be there all the time and make sure the food comes out the way they want it.....consistent, and put love in it, they
shouldn't do it. They shouldn't try to do it."
The Fat Greek represents a bright spot amid the dozens of restaurants that have closed their doors over the last two years due to the economic down turn."
JUNE 15, 2009 KGUN9.COM
"You think the economy has hit your family hard. Try talking with a small business owner and see how difficult it is for them to stay in business. A recent
study conducted by the Ohio State University shows that more than a quarter of new restaurants will close within their first year in business.
That's a statistic that George Markou has bested many times over. The Fat Greek, located on the corner of Park and University, has been a staple of
Mediterranean fare for students for the last six years. And now, in the depths of the down season for midtown eateries, George has decided to expand,
opening The Fat Greek, 2 on the corner of Camp Lowell and Swan.
"Yeah, it's a gamble. I'm not going to tell you it's not a gamble," said Markou who works 12 hour days, 7 days a week to get the new location up and running.
His secret to success is no secret at all. The long hours provide the consistency in his menu and the quality of his food. The key to keeping a healthy
business is to keep costs down and prices affordable. Markou also stressed the importance of frugality during times of plenty. Owning a small business can
be like a roller coaster and having enough for a rainy day, or down economy, is crucial. But the kind of commitment it takes to make a business a success isn't
for everyone.
"If they're not willing to work it, and be there all the time and make sure the food comes out the way they want it.....consistent, and put love in it, they
shouldn't do it. They shouldn't try to do it."
The Fat Greek represents a bright spot amid the dozens of restaurants that have closed their doors over the last two years due to the economic down turn."
Delicious and Diverse
NOVEMBER 5, 2009 TUCSON WEEKLY
The second Fat Greek location exceeds the original's fine reputation
by Jacqueline Kuder
Pluses: Delicious Greek food; friendly service; nice atmosphere; great variety after 5 p.m.
Minuses: Athenian green beans a little overcooked
Tucson's Greek community is thriving despite the down economy. There have been several recent additions to the Greek-restaurant scene, including a newer
chain restaurant with a couple of locations. Having Cypriot in-laws, I get exposed to a lot of delicious homemade Greek food, so I am a tough critic.
One of the most recent additions to Tucson's Greek restaurant scene, The Fat Greek 2 at Camp Lowell and Swan roads, aims to please—and hits the mark.
The original, locally owned Fat Greek restaurant has been a University Boulevard staple since 2003. I stopped in many times for a hot, savory gyro or
dolmathes and pita during my time at the University of Arizona, and I was never disappointed in their quick, friendly service and tasty food. They
expanded their operations to the Bashas' plaza in June of this year.
The Fat Greek 2 lives up to, and even exceeds, the reputation that the original location has built. My first visit, for a Sunday afternoon lunch, yielded huge
portions and quick service with a smile. Before 5 p.m., the restaurant has only counter service, so we ordered our meals, grabbed our drinks ($4.25 each for
Keo beers) and took a seat at one of the cushy (if a little worn) booths.
The appetizer sampler ($8.99, enough to serve four) came out just minutes after we sat down, and was loaded with four delicious dips, four dolmathes and
a nice portion of kalamata olives. A generous plate of warm pita bread accompanied the platter. The hummus was rich with olive-oil flavor, while the fava
dip was mild and subtle, with a beautiful texture and a fresh green color. The tzatziki was cool and creamy, with generous chunks of cucumber. My favorite
dip was the potato and garlic puree, scorthalia, which was laden with garlic but was not overwhelming.
My pork souvlaki pita combo with fries ($8.75) and Ted's traditional gyro combo with Greek salad ($8.75) were brought out as we were finishing our
appetizer. The pork souvlaki was tender and lemony in the pita, blending with the onions, grilled peppers, romaine lettuce, tomatoes and tzatziki. It was
the closest I've had to the homemade stuff, or to the meals I had in Cyprus. Ted's gyro was moist, savory and well-seasoned, without any one ingredient
overwhelming the others. My fries were crisp, hot and seasoned with salt, pepper and oregano, which was a fun and interesting addition. Ted's Greek salad
was enormous, and the lettuce, tomatoes and onions were all fresh and crisp. There was a good amount of feta cheese and quite a few olives, which is often
my complaint with Greek salads: There's sometimes too much lettuce, and not enough of the good stuff!
We sat and chatted for a while after our meal, and it never felt like the servers were pushing us to leave. The soft Greek music in the background didn't
compete with our conversation, and neither did the TV near the bar-like seating area.
I looked forward to our second visit, since the menu is more extensive after 5 p.m. and offers some goodies from the sea. The Fat Greek 2 also turns into a
full-service restaurant after 5 p.m. (though take-out is still available). We sat ourselves in the far corner of the dining room, though we had our pick of seats;
there was only a smattering of other customers. A friendly server quickly came over to take our drink order and drop off menus. She returned promptly
with two Alfa beers ($4.25 each) and water.
After placing our order, we were surprised when the kitchen sent out a complimentary plate of warmed pita bread and fava dip, which was a lovely way to
start the meal. Our calamari saganaki appetizer ($7.99) appeared just a few minutes later. Three large calamari tubes were lightly breaded and pan-fried to
perfection, then topped with breaded, fried tentacles and arranged with warm pita slices and lemon wedges. The calamari didn't even need the lemon; it was
fresh and not fishy-tasting.
We also ordered spanakopita ($5.99), which came out crispy and hot; of course, it was served with the ubiquitous pita. It was rich and full of spinach,
without being too eggy. I thought it could have used a touch more salt, but that's a matter of personal taste. Ted's Athenian chicken entrée ($9.99) was a
nice-sized portion of moist, lemony chicken with a hint of garlic. The baked potato wedges were crisp-skinned, and the Athenian green beans were tasty, if
just a touch overcooked.
My yemista ($9.99), peppers and tomatoes stuffed with a veggie-rice mix, was delicious and flavorful. The dish was light but satisfying, and the stuffing in
the vegetables was seasoned perfectly. My Athenian green beans were also a touch overcooked, but still yummy. There was so much food that my Greek
salad went untouched (except for the olives). We were too full to eat dessert right then, but got a piece of baklava to go ($3.50) for breakfast in the morning.
It was fabulous and light, without being too sweet.
The Fat Greek 2 showcases how delicious and diverse Greek food can be, offering both the expected entrées and lesser-seen dishes. Their food is expertly
prepared with homemade touches, and the service is quick and friendly. I just hope to see more customers the next time I stop in.
NOVEMBER 5, 2009 TUCSON WEEKLY
The second Fat Greek location exceeds the original's fine reputation
by Jacqueline Kuder
Pluses: Delicious Greek food; friendly service; nice atmosphere; great variety after 5 p.m.
Minuses: Athenian green beans a little overcooked
Tucson's Greek community is thriving despite the down economy. There have been several recent additions to the Greek-restaurant scene, including a newer
chain restaurant with a couple of locations. Having Cypriot in-laws, I get exposed to a lot of delicious homemade Greek food, so I am a tough critic.
One of the most recent additions to Tucson's Greek restaurant scene, The Fat Greek 2 at Camp Lowell and Swan roads, aims to please—and hits the mark.
The original, locally owned Fat Greek restaurant has been a University Boulevard staple since 2003. I stopped in many times for a hot, savory gyro or
dolmathes and pita during my time at the University of Arizona, and I was never disappointed in their quick, friendly service and tasty food. They
expanded their operations to the Bashas' plaza in June of this year.
The Fat Greek 2 lives up to, and even exceeds, the reputation that the original location has built. My first visit, for a Sunday afternoon lunch, yielded huge
portions and quick service with a smile. Before 5 p.m., the restaurant has only counter service, so we ordered our meals, grabbed our drinks ($4.25 each for
Keo beers) and took a seat at one of the cushy (if a little worn) booths.
The appetizer sampler ($8.99, enough to serve four) came out just minutes after we sat down, and was loaded with four delicious dips, four dolmathes and
a nice portion of kalamata olives. A generous plate of warm pita bread accompanied the platter. The hummus was rich with olive-oil flavor, while the fava
dip was mild and subtle, with a beautiful texture and a fresh green color. The tzatziki was cool and creamy, with generous chunks of cucumber. My favorite
dip was the potato and garlic puree, scorthalia, which was laden with garlic but was not overwhelming.
My pork souvlaki pita combo with fries ($8.75) and Ted's traditional gyro combo with Greek salad ($8.75) were brought out as we were finishing our
appetizer. The pork souvlaki was tender and lemony in the pita, blending with the onions, grilled peppers, romaine lettuce, tomatoes and tzatziki. It was
the closest I've had to the homemade stuff, or to the meals I had in Cyprus. Ted's gyro was moist, savory and well-seasoned, without any one ingredient
overwhelming the others. My fries were crisp, hot and seasoned with salt, pepper and oregano, which was a fun and interesting addition. Ted's Greek salad
was enormous, and the lettuce, tomatoes and onions were all fresh and crisp. There was a good amount of feta cheese and quite a few olives, which is often
my complaint with Greek salads: There's sometimes too much lettuce, and not enough of the good stuff!
We sat and chatted for a while after our meal, and it never felt like the servers were pushing us to leave. The soft Greek music in the background didn't
compete with our conversation, and neither did the TV near the bar-like seating area.
I looked forward to our second visit, since the menu is more extensive after 5 p.m. and offers some goodies from the sea. The Fat Greek 2 also turns into a
full-service restaurant after 5 p.m. (though take-out is still available). We sat ourselves in the far corner of the dining room, though we had our pick of seats;
there was only a smattering of other customers. A friendly server quickly came over to take our drink order and drop off menus. She returned promptly
with two Alfa beers ($4.25 each) and water.
After placing our order, we were surprised when the kitchen sent out a complimentary plate of warmed pita bread and fava dip, which was a lovely way to
start the meal. Our calamari saganaki appetizer ($7.99) appeared just a few minutes later. Three large calamari tubes were lightly breaded and pan-fried to
perfection, then topped with breaded, fried tentacles and arranged with warm pita slices and lemon wedges. The calamari didn't even need the lemon; it was
fresh and not fishy-tasting.
We also ordered spanakopita ($5.99), which came out crispy and hot; of course, it was served with the ubiquitous pita. It was rich and full of spinach,
without being too eggy. I thought it could have used a touch more salt, but that's a matter of personal taste. Ted's Athenian chicken entrée ($9.99) was a
nice-sized portion of moist, lemony chicken with a hint of garlic. The baked potato wedges were crisp-skinned, and the Athenian green beans were tasty, if
just a touch overcooked.
My yemista ($9.99), peppers and tomatoes stuffed with a veggie-rice mix, was delicious and flavorful. The dish was light but satisfying, and the stuffing in
the vegetables was seasoned perfectly. My Athenian green beans were also a touch overcooked, but still yummy. There was so much food that my Greek
salad went untouched (except for the olives). We were too full to eat dessert right then, but got a piece of baklava to go ($3.50) for breakfast in the morning.
It was fabulous and light, without being too sweet.
The Fat Greek 2 showcases how delicious and diverse Greek food can be, offering both the expected entrées and lesser-seen dishes. Their food is expertly
prepared with homemade touches, and the service is quick and friendly. I just hope to see more customers the next time I stop in.
| LUNCH SPECIALS George's Platter: Side Greek salad, rice, pita, tzatziki, & choice of: chicken, pork, gyro, or falafel. $7.95 + tax Athenian Platter: Quarter leg of chicken baked in a lemon garlic dijon sauce with red potatoes, pita, and a side Greek salad. $7.95 + tax Soup and Salad: $6.50 + tax Soup and Pita Sandwich $7.95 + tax DINNER SPECIALS Athenian Eggplant (Papoutsakia) $8.99 Large slices of eggplant grilled in olive oil and topped with our special homemade tomato meat sauce and feta, served with a side of Greek salad, pita, rice, & green Beans. Cod Fish Dinner (Bakaliaros/scordalia) $9.99 Large cod fillets fried in no trans fat vegetable oil, served with a side Greek salad, garlic dip (scordalia), pita, rice and choice of one: Green beans, Greek fries or lemon/garlic potatoes. |