Kouzina – Greek Street Food in Royal Oak

Kouzina Last night Yianni and I visited Kouzina | GREEK STREET FOOD in downtown Royal Oak. The stainless steel prep area is shining clean and the service is fast and friendly.

Kouzina - Greek Street FoodWe tried quite a few items on the menu: Avgolemono soup, Vegetarian Lentil soup, Greek salad, Gyro Bowl, Greek Gyro and Hand Cut Fries with Feta cheese.

Everything was delicious and the portions were ample. Also on the menu was spinach pie.  I spotted a tray of baklava of which I managed not to succumb, although not an easy task.

Fries & FetaOwners Bobby Laskaris, George Xenos, along with Chef Panagiotis, bring the street food of Athens to the streets of Royal Oak. Definitely worth a visit. [You may never go to Olga’s again.]

Kouzina also caters, offering Greek soup, appetizers, entrees and desserts for occasions of 10 to 100 guests. Kouzina will deliver & set up. Find them on  Facebook and Twitter.

121 N. Main Street
Royal Oak,MI 48067
(248) 629-6500


How to make a Greek Salad

1 head of iceberg lettuce
1 Romaine lettuce
3 large tomatoes
1/2 red onion (or you can substitute with green scallions)
1 large cucumber rinsed and peeled (I prefer seedless greenhouse)
1 lb of Greek or French feta ( I prefer French sheeps milk feta )
1 can of sliced beets
@20 Black Kalamata olives – pitted

Into a lettuce spinner add iceberg lettuce, ripped by hand into small pieces. You can cut the romaine lettuce with a knife because it doesn’t bruise/brown like iceberg. Add cut Romaine into lettuce spinner, rinse well, drain and spin until all the moisture is gone.

Into a large bowl add both lettuce.  Cut the peeled cucumber in thin halved slices and add.  Cut the tomatoes in small wedges  and add.  (Be sure to remove the circle core at the top of the tomato.) Cut the red onion into half moon slices and add. Drain and rinse the beets. Cut the beet slices in half and add. Add the olives. Cut the feta into small cubes and add. Toss gently.

Greek salad dressing
Into a jar mix:
1 cup of extra virgin olive oil
1/2 cup of red wine vinegar
1 tsp dry oregano
1 tsp dry basil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/8 tsp of dijon mustard (acts as an emulsifier)
Put the lid on the jar and shake vigorously until blended.
Add dressing to the salad to your taste and toss again. Any dressing left over can be kept in reserve in the jar. (I like my salad drenched!)