It's weekdays once again and it is fast food / food court days. Contrary to the belief of some, I don't frequent fine dining restaurants most of my time, due to my limited lunchtime. In fact, I reeled by the dictum that says "fast-food on weekdays, fine dining on week ends."
The latest stop was a creative juice of Chef Rob Goco, same man behind Cyma and Charlie's Grinds & Grill fame. Although not essentially an authentic Greek cuisine but it has the basic components.
Located at the far end of the Glorietta food court, where there are lighted seats in cubicle form, it is one of the best conceptualized food stalls bustling in the food court proximity.
Go Greek serves Souvlaki(minced meat and vegetable grilled in skewer), Moussaka(Greek's version of lasagna which uses eggplants instead of noodles), and Gyro(Greek dish consisting meat, tomato onion, and tzatziki sauce served with Pita bread).
For my lunch, I grab myself their Lamb Gyro Platter(Php195) comprising green salad tossed according to my likeness, broiled potato, and roast lamb sprinkled with tomato, onion, and cucumber in small pieces served with Pita bread. I ordered an extra Greek rice(Php60).
The salad in itself was a good catch since it is served in front of me, akin to the Ristras where Burritos are assembled right up front. Fresh and flavorful, it has a sweet but tangy kick. My food were served with two sauces, one a thick brown sauce that has a weird sweet-sour taste more like a barbecue sauce with a drips of wine. The other, a usual white sauce served you can find in a Kebab restaurants.
Overall, it was a nice stall concept. However, it being just in a Glorietta food court, you might not find more menu choices, unless Chef Rob Goco decides to flourish it into a full-blown restaurant.