STL S. • August 7, 2011This place has been around since the '30s. Get a Sloe Gin Fizz and take yourself back to yeateryear
Riverfront Times • August 14, 2014Try braised veal in a cream sauce with mushrooms, or Bosnian crêpes (called palacinke) prepared sweet for dessert or savory and stuffed with meat for an entrée.
Chris H. • February 11, 2018Breakfast all the time they are open, their pork is great, wonderful eggs, the best fresh hot sauces, and a unique south city atmosphere. They may be out of an ingredient, which I find endearing.
Sanjeya N. • June 15, 2013Thank god the people who work here don't know much about obscure and expensive brands. I get to come and clean out at great prices
Satyen V. • February 8, 2012The hummus is very good. Strong lemony flavor initially then fades to a nice garlic taste. Gyros are good too. Nice balance of meat, sauce, and veggies. Enjoy your meal and listen to some Bach
Go! Magazine • December 7, 2012Gyro pizza is a fun unraveling of the Greek sandwich, featuring nicely spiced gyro meat under spirals of creamy-tangy tzatziki sauce with feta, shreds of lettuce and diced tomatoes. (Evan S. Benn)
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