Comments on: Review: Big Fat Greek Kuzina

By: ohiojimmie

ohiojimmie — Thu, 07 Jan 2010 18:12:57 +0000

I went to MBFGK for the first time just after Christmas after friends telling me to try it. I got the Pastitsio and was amazed at how good it was. I wish I knew what was in it because I wish I could show off some skills and feed my friends this delicious dish. And I did not go home hungry.

By: gigglebox

gigglebox — Mon, 23 Nov 2009 18:40:09 +0000

I have eaten at MBFGK several times and will continue to go back for more great greek food. The Niki’s Scallops are to DIE for, the same ones I used to get at Fisherman’s Wharf in Bexley. I love the pita and green dip and you’re always safe getting a gyro or a greek salad. I went to their website and looks like they are opening a Fisherman’s Wharf location on Polaris Pkwy!

By: hollyberry247

hollyberry247 — Mon, 23 Nov 2009 18:13:27 +0000

I work nearby, and eat here about once a week. One thing no one has mentioned is their seafood — it’s always cooked perfectly, and fantastic. You owe it to yourself to try Nikki’s Scallops – unbelievable!!

By: david3756

david3756 — Fri, 20 Nov 2009 14:42:17 +0000

I always sit at the bar, better service that way, they I hear may open a place @Polaris in the old Bob Evans

By: Analogue Kid

Analogue Kid — Thu, 19 Nov 2009 18:37:28 +0000

I’m AK and I approve this restaurant

By: lizless

lizless — Thu, 19 Nov 2009 03:46:08 +0000

We love this place. I always get the salad topped w/ gyro, lots and lots of fresh herbs, it’s delicious.

By: deraj1013

deraj1013 — Wed, 18 Nov 2009 22:16:41 +0000

On a somewhat unrelated side note (since I’ve never been to MBFGK), I learned through a previous journey that flaming saganaki was a dish invented in Chicago. The original Greek version was pan-fried, and the Partenon in Chicago first lit saganaki ablaze tableside. That’s all I have to add to the discussion.

By: neomits

neomits — Wed, 18 Nov 2009 20:15:49 +0000

I’ve only been there once but really enjoyed it. The friend I was with had told me ahead of time that the ‘saganaki’ the was sex in food form. He was correct.

By: DavidF

DavidF — Wed, 18 Nov 2009 20:00:59 +0000

I’ve had some pretty good food there, but Anna’s is still my fav.

By: Grandview Gal

Grandview Gal — Wed, 18 Nov 2009 19:58:53 +0000

I’m in the “loving it” crowd as well. I routinely take people here due to the great service, yummy mystery pita dipping sauce (which has changed a little over the years), and calamari – it’s addictive.

By: bzarcher

bzarcher — Wed, 18 Nov 2009 19:44:22 +0000

Add me to the ‘Love It!’ crowd. It’s a regular stop for my friends and I. I do agree the lemon sauce is very hit or miss, though.

The escargot is very good, and I’m a big fan of their braised lamb.

By: joev

joev — Wed, 18 Nov 2009 19:37:04 +0000

I always like My Big Fat Greek Cuisina. Good food, and really nice servers, too. I love the horyatiki salad, the calamari and the gyros (if a gyro is on the menu, it’s hard for me to resist) but the seafood dishes are pretty excellent, too. The only low spot for me was those Dolmades – the sauce isn’t necessary, and they’re too darn big!

By: spookygoddess78

spookygoddess78 — Wed, 18 Nov 2009 19:25:41 +0000

Agree with everyone that the pita and dipping sauce is amazing. I’ve not had the Mousaka, but I can tell you that the Pastitsio is fantastic and I have recommended this restaurant to folks based on that dish alone. I have a 2nd generation Greek friend who claims that this food is about as authentic Greek as it comes in Columbus.

By: swampkitty

swampkitty — Wed, 18 Nov 2009 18:53:12 +0000

SJT – this is one of those places that people either really love or really hate. I think it depends on what you order…but agree that the green dipping sauce is TDF.

A. – agree that dill has a place in Greek cooking, but not in the concentration that they were using. And newfangled or not, I love my bechamel. Their moussaka LOOKED right, it just didn’t taste right.

By: Andrew Hall

Andrew Hall — Wed, 18 Nov 2009 17:44:29 +0000

“there was the addition of dill or something else that doesnÃ¢â‚¬â„¢t belong in moussaka”

Greek cooking is not homogenous and dill is extremely common in many versions of dishes. I suspect it is mostly due to regional variations, but haven’t been able to discern a pattern. While you may not have a preference for dill in these dishes, it is not fair to say it doesn’t belong.

As an aside, moussaka as it is configured is not exactly a Greek dish. The layered construction with the bechamel top was introduced in the 20s by a Greek chef who was systematically modernizing (ie Frenchifying) Greek cooking.