Here’s another dish that is almost too ordinary to mention in Buffalo, but never popped up in the 15 years I spent eating in other corners of the United States of America.
Ladies and gentlemen, the chicken open souvlaki. This particular one comes from Pano’s on Elmwood Avenue, but you can find it at practically any of the Greek-American restaurants in Western New York.
Chicken tenders, marinated in garlic powder, oregano, black pepper and perhaps other spices, grilled, and served alongside (or atop) Greek salad – lettuce, red onion, Kalamata olives, feta cheese and Greek viniagrette. Toasted pita bread alongside.
This Pano’s plate wasn’t a bad specimen, but I suspect there must be a better one out there. I can remember enjoying one with rosemary in the marinade, back before I took notes about my lunch.
But where? Can anyone help me out? Any recommendations of a particularly outstanding exemplar of the species?