You may think the best part of my job is the food. I thought that in the beginning, but after today, I realize the best part of my job is meeting wonderful people like the Raptis family.
I walked into this Boardman landmark and kind of took a step back in time. It reminds me of an old school diner, the kind that serve breakfast all day and everybody knows everybody. There's a long counter to sit at, tables and booths and a party room that holds up to fifty for any occasion.
I was welcomed by owner, Phil Raptis who then introduced me to his son Eli. Phil has owned Yankee Kitchen for over 29 years. The two sat and chatted with me as his other son David and mother-in-law chimed in with approval as we talked about the patrons and the food. Raptis is from Greece and brings bits of the Greek kitchen to the menu which surprised me because I thought Yankee Kitchen was a breakfast place and nothing more. I was so wrong. Mind you, the menu does have great breakfast choices, but also has "the best burgers in town", Phil promises me, and several dinner choices that include salad, potato, rolls and butter, a cup of soup and a ice cream all for $7.99. Everything from Country Fried Steak to Eggplant Parm and on Fridays they serve an amazing Fried Fish dinner as well. We talked more about Greece, people we both knew and about wonderful Greek dishes I've had in the past. Now knowing that I love Greek food, it wasn't long before out came a Gyro and fresh cut fries. I love gyros but this is my first to review and I was not disappointed. A fresh pita wrapped around thick slices of gyro meat topped with chopped fresh tomato and onion and the perfect amount of tzatziki sauce. My first bite got a bit of everything. The meat is delicious and the sauce was amazing. A gyro isn't complete without the tzatziki. The mellow cucumber sauce with a hint of garlic is the perfect contrast to this packed with flavor sandwich. The fries were hot and I couldn't stop eating them. Fresh cut with the peels fried up crisp along the gyro, this is one meal I'll be back for.