VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

>> WELL, THIS IS GOING TO BE A LOT OF FUN.

IT'S FRIDAY, ABOUT 11:45, IT'S A BEAUTIFUL DAY HERE IN L.A. WE'RE STANDING RIGHT ON TH CORNER BASICALLY OF PICO AND NORMANDIE.

DOWNTOWN IS JUST A COUPLE OF MILES EAST OF HERE.

RIGHT OVER ACROSS THE STREET IS SAINT SOPHIA'S GREEK ORTHODOX CHURCH.

BUT WE ARE STANDING IN FRONT OF A WONDERFUL PLACE.

C & K IMPORTING.

BASICALLY THIS IS AN HONEST-TO-GOODNESS, AUTHENTIC GREEK DELI.

WE FIRST CAME HERE A COUPLE OF MONTHS AGO WHEN WE WERE OVER IN THE AREA DOING A STORY ON THE GREEK ORTHODOX CATHEDRAL, ST. SOPHIA'S.

AND WE CAME OVER HERE FOR LUNCH AFTERWARDS, AND THE FOOD WAS SO GOOD, THAT I HAVE BEEN BACK HERE A NUMBER OF TIMES, AND WE THOUGHT THAT THIS WOULD BE A GREAT PLACE TO INTRODUCE YOU TO, NOT ONLY THE OWNER, BUT TO THE AUTHENTIC GREEK FOOD THAT'S INSIDE.

AND BELIEVE ME, YOU ARE IN FOR A TREAT.

THIS PLACE IS WONDERFUL.

WE'RE GOING INSIDE, I HOPE YOU'VE GOT A GOOD APPETITE, BECAUSE THERE'S A LOT OF FOOD IN HERE.

OKAY.

WE ARE HERE.

HOWDY.

>> HOWDY, HUELL.

>> ALL RIGHT.

LET'S INTRODUCE YOU AGAIN, ALTHOUGH YOU WERE PART OF OUR ORIGINAL PROGRAM WHEN WE DID ST. SOPHIA'S.

>> RIGHT.

>> BUT SINCE I'VE BEEN BACK A COUPLE OF TIMES, HAVEN'T I?

>> I KNOW, YOU'VE HAD SOME LUNCHES OVER HERE.

>> I HAVE!

INTRODUCE YOURSELF.

>> MY NAME IS CHRYS CHRYS.

>> CHRYS CHRYS.

AND YOU ARE THE OWNER-- >> YES.

>> OF C & K IMPORTED.

AND I CALLED YOU AND ASKED YOU IF YOU COULD KIND OF GIVE US THE $5.00 INTRODUCTORY TOUR OF AUTHENTIC GREEK FOODS, AND YOU SAID WHAT?

>> THAT I'D BE HAPPY TO DO IT, AND I COULDN'T WAIT.

>> ALL RIGHT.

NOW YOU'VE GOT SOME FAMILY MEMBERS HERE WITH YOU.

>> RIGHT.

I'VE GOT MY DAUGHTER, DENA ANNE CHRYS >> HELLO.

HOW ARE YOU DOING?

>> HI.

>> NOW DOES HE USUALLY WORK YOU OVER HERE?

>> OH, YEAH.

>> WHAT DO YOU DO OVER HERE?

>> I MAKE BAKLAVA, AND I WORK BEHIND THE CASH REGISTER, AND I COOK IN THE KITCHEN.

>> GREAT, SO YOU'RE STARTING HER OFF YOUNG!

>> I THINK SHE'S GOT TO LEARN!

>> ALL RIGHT.

>> I THINK THIS IS AN IMPORTANT PART OF HER OF HER LIFE.

>> ALL RIGHT.

AND WHO IS THIS?

>> THIS IS MY MOM, ANNIE CHRYS.

>> HELLO.

>> GLAD TO MEET YOU.

>> HOW ARE YOU DOING?

>> FINE, THANK YOU.

>> NOW YOU WERE HERE-- DID YOU AND YOUR HUSBAND START THIS PLACE?

>> YES, WE DID.

>> HOW MANY YEARS AGO?

>> ALMOST 49 YEARS.

>> REALLY!

>> YES.

>> SO HE'S BEEN HERE WORKING IN THE DELI ALMOST SINCE THE VERY BEGINNING.

>> ALMOST.

YEAH, HE WOULD COME OVER HERE WHEN HE WAS YOUNG, AND-- >> WHAT DID YOU HAVE HIM DOING WHEN HE WAS A YOUNG BOY?

>> OH, I DON'T KNOW, JUST EVERY LITTLE THING.

>> WAS HE INTO TROUBLE A LOT OVER HERE?

>> SOMETIMES.

[ LAUGHING ] >> WELL, I HOPE YOU'RE NOT CARRYING ON THAT PART OF THE FAMILY TRADITION.

>> THAT PART OF THE TRADITION SHE'S NOT CARRYING ON.

SHE'S ALL RIGHT.

>> BUT YOU BROUGHT SOME PICTURES FOR US TO LOOK AT, AND THIS IS KIND OF INTERESTING, BECAUSE THIS IS BASICALLY--TELL US WHAT THIS IS, CHRYS.

>> WELL, WE'RE LOOKING AT A PICTURE HERE OF PART OF THE GRAND OPENING.

ALONG WITH THE OTHER PICTURES OF THE STORE, IN ITS ORIGINATION.

>> NOW THIS WAS HOW MANY YEARS AGO?

>> THIS WAS, LIKE MOM SAID, 49 YEARS AGO.

>> SO THIS IS ALL OF THE EXCITEMENT THAT WAS OVER HERE.

>> HERE'S MY DAD AND HERE'S MR. SKOURAS WHO BUILT THE CHURCH.

>> RIGHT ACROSS THE STREET.

>> YEAH.

HIS WIFE, HIS SON AND HIS DAUGHTER.

>> AND THIS IS YOUR DAD, RIGHT HERE.

>> THAT'S MY DAD, RIGHT IN THE MIDDLE.

>> AND HERE'S YOUR DAD RIGHT HERE, HOLDING THE-- WHAT IS HE HOLDING THERE?

>> HE'S HOLDING A CAN OF ARISTOCRATIC OLIVE OIL.

>> HA HA HA!

>> AND NEXT TO HIM, IS ACTUALLY OUR ORIGINAL LANDLORD, JOHN JULIUS, WHO HAS ALSO PASSED AWAY.

AND NOW WE ARE STILL RENTING FROM HIS SON, CHRIS JULIUS.

I MEAN THE BUILDING HAS BEEN IN THEIR FAMILY, AND WE'VE BEEN THEIR TENANT ALL THESE YEARS.

>> IS THIS YOU?

IS THIS YOU?

>> THAT'S ME.

>> I WAS AFRAID OF THAT.

[ LAUGHING ] PRETTY GOOD-LOOKING FELLOW, HUH?

>> AND HERE'S THE FRONT OF THE STORE-- >> WHEN IT OPENED ORIGINALLY-- >> WHICH IS HASN'T CHANGED VERY MUCH.

>> WELL, ORIGINALLY WHEN IT OPENED IT WAS C & P. >> NOW IT'S C & K. >> YEAH, MY DAD HAD A PARTNER WHEN HE OPENED, AND WHAT HE DID, IS WHEN HE GOT THE PARTNER OUT, HE CHANGED THE INITIALS TO C & K FOR MY NAME CHRYS AND MY SISTER'S NAME KITSA SO IT'S-- >> I GOT YOU.

>> CHRYS AND KISTA, OR C & K IMPORTING COMPANY.

>> NOW WE'RE READY TO EAT, WE'RE READY TO GET THIS TOUR STARTED, SO YOU GOING TO GO BACK TO THE KITCHEN, RIGHT?

OR SOMEWHERE?

>> YEAH.

>> HE'S GOING TO PUT YOU TO WORK.

AND WHERE ARE YOU GOING TO GO?

>> I'M GOING TO GO UPSTAIRS AND DO SOME OFFICE WORK.

>> COUNT THE MONEY.

>> RIGHT.

[ LAUGHING ] >> ALL RIGHT.

NOW WHERE DO WE START?

WHERE DO WE BEGIN TO UNDERSTAND GREEK FOOD?

>> WELL, IT DEPENDS ON HOW HUNGRY YOU ARE.

BECAUSE IF YOU WANT TO GO THROUGH THE STORE, AND THEN WE CAN GO INTO THE RESTAURANT.

WE CAN DO THAT, AND WE CAN JUST FOLLOW RIGHT AROUND AND GIVE KIND OF A TOUR.

>> WELL, NOW WHAT HAVE YOU GOT?

THIS IS A BASICALLY, LOOK OUT HERE, LUIS, THIS IS--I'VE NEVER HAD REALLY NOTICED THIS PART OF THE STORE BEFORE, THIS IS LIKE A GROCERY STORE!

>> BUT IT'S ALL IMPORTED FOODS.

WE DON'T CARRY ANY DOMESTIC ITEMS LIKE POTATO CHIPS, CORN CHIPS, MILK, CAKES, THINGS LIKE THAT.

ALL THE ITEMS THAT YOU'LL SEE IN THE STORE ARE IMPORTED FOOD ITEMS FROM THE REGIONS THAT WE CATER TOO.

>> OKAY, NOW THE FIRST THING I'M NOTICING RIGHT OVER HERE, IS YOU'VE GOT A LOT OF CHEESE OVER HERE!

>> ALL OF OUR CHEESES ARE FROM, AGAIN, GREECE, ITALY AND THE MIDDLE EAST.

WHEN YOU START ON TOP, YOU'VE GOT 3 DIFFERENT VARIETIES OF KASSARI >> OVER HERE.

KASSARI.

>> YES.

YOU'VE GOT KEFALOTERI AND YOU'VE ALSO GOT IMPORTED ROMANO FOR GRINDING.

CHEESE IS A BIG PART OF OUR DIET.

WE EAT A LOT OF FRESH VEGETABLES AND FRUITS, EAT A LOT OF CHEESES, PURE VIRGIN OLIVE OIL, WE HAVE, OF COURSE, A LOT OF LAMB IN OUR DIET.

AND BREAD, BREAD IS A BIG STAPLE PART OF OUR DIET.

>> ALL RIGHT, LET'S WALK DOWN HERE.

>> NOW HERE-- >> I'M GETTING AHEAD OF YOU!

>> YEAH, THIS IS A VERY UNIQUE ITEM TO GREECE, AND IT'S REALLY AN IMPORTANT ITEM.

THIS IS GREEK THYME HONEY.

>> LOOK AT THIS, HERE'S THE SIGN, LET'S GET OVER HERE SO LUIS CAN SEE IT.

WORLD FAMOUS GREEK WILD THYME HONEY.

WHAT IS THAT?

>> THYME IS A LITTLE SMALL BUSH, IT'S IN THE MINT FAMILY, IT'S VERY AROMATIC, IT'S USED IN SOME COOKING, AND IT GIVES YOU A VERY, VERY, VERY STRONG AND OPULENT SMELL AND TASTE.

>> OOOH.

>> NOW THIS IS A REAL RICH HONEY, AND IT DOESN'T MAKE ITS WAY OVER HERE VERY MUCH, EXCEPT TO A VERY SPECIALTY STORE LIKE MINE, BUT IN EUROPE, YOU'LL SEE GREEK HONEY EVERYWHERE!

>> OH, I'M LOOKING OVER HERE, THIS IS THIS-- >> OUZO.

>> OUZO.

NOW I REMEMBER WHEN I WAS IN GREECE, DRINKING OUZO.

>> WELL, WE HAVE THE BIGGEST-- >> LOOK AT THIS LUIS, A WHOLE RACK OF IT HERE!

>> OF OUZO AVAILABLE.

WE HAVE, I GUESS THERE'S 7 OR 8 DIFFERENT BRANDS OVER HERE.

>> HOW WOULD YOU DESCRIBE TO THE UNINITIATED WHAT OUZO IS, WHAT IT TASTES LIKE?

>> OUZO IS AN ANISETTE LIQUEUR.

IT'S EITHER DRUNK STRAIGHT, WITH A LITTLE BIT OF ICE CUBES, OR WITH A LITTLE COLD WATER.

>> I THINK I HAD IT STRAIGHT.

>> PROBABLY SO.

AFTER THE FIRST SIP, IT STARTS GETTING EASIER, AND GLASSES GET FILLED A LITTLE BIT MORE, IT-- ONCE IT STARTS GOING DOWN, IT CONTINUES GOING DOWN.

>> IT TURNS INTO A WHOLE EVENING, DOESN'T IT?

>> YEAH, IT TURNS INTO WEAK KNEES!

[ LAUGHING ] >> ALL RIGHT.

YOU'VE GOT NOW OVER HERE, GREEK EXTRA VIRGIN OLIVE OIL.

>> THE FINEST OILS IN EUROPE I REALLY BELIEVE, COME FROM GREECE.

AND SOME THE BEST OILS COME FROM THIS AREA HERE.

>> OH, LOOK AT THIS!

>> THIS IS CALLED KALAMATA.

KALAMATA IS A REGION IN THE SOUTHERN PART OF GREECE.

VERY, VERY, VERY GOOD CLIMATE FOR OLIVES.

THE OLIVE OIL THAT COMES FROM KALAMATA, IN PARTICULAR THIS ILIADA BRAND, IS OF THE FINEST YOU CAN GET.

NOW THIS IS A POMACE OIL, WHICH MEANS IT HAS BEEN SQUEEZED WITH HOT WATER EXTRACTION.

>> BOY, YOU KNOW, THIS IS THE REAL THING, BECAUSE EVERYTHING ON HERE IS IN GREEK!

>> YEAH, AND-- >> I MEAN, I WOULDN'T EVEN KNOW WHAT THIS WAS!

>> YEAH, THESE LABELS CAME IN GREEK, THEY HAVE THE NUTRITIONAL FACTS IN ENGLISH.

>> OKAY, THE CUSTOMERS ARE BEGINNING TO COME IN, WHAT ARE YOU HAVING OVER HERE, SHOW US WHAT YOU'RE EATING THERE.

>> SPICY PASTRAMI WITH THE BEST CHEESE.

>> CAN YOU OPEN THAT UP AND LET US TAKE A LOOK?

>> THAT'S PASTRAMI WITH, WHAT KIND OF CHEESE IS THAT?

>> WHAT KIND OF CHEESE IS IT?

FETA CHEESE.

>> AH!

GREEK-- >> GREEK FETA CHEESE.

>> FETA CHEESE, OKAY.

AND HERE'S SOMEBODY, OBVIOUSLY FROM THE CHURCH ACROSS THE STREET, WHAT ARE YOU HAVING OVER HERE TODAY?

>> I'M HAVING MY FRIDAY SPECIAL, MARINA'S COOKING ME UP SOME SPAGHETTI.

>> NOW WAIT A MINUTE, SPAGHETTI ISN'T GREEK!

>> I KNOW, IT DOESN'T SOUND VERY GREEK.

BUT ON FRIDAYS WE DON'T EAT MEAT, SO I USUALLY COME IN AND GET THE SPAGHETTI.

>> AH, SO THEY'VE GOT GREAT ITALIAN FOOD HERE AS WELL.

>> YEP, AND MARINA MAKES IT JUST RIGHT.

>> AND WHAT OTHER FOODS DO YOU EAT WHEN YOU'RE OVER HERE?

SAY SOMETHING GREEK!

>> SOUVLAKI, LOCANICO, YOU'VE GOT TO TRY THE BAKLAVA FOR DESSERT.

I USUALLY GET SOME NICE FASOLAKIA OVER THERE.

OR ROASTED LAMB.

>> WELL, WE'RE STILL LEARNING WHAT ALL THOSE TERMS MEAN, SO-- >> OKAY.

>> AT THE SAKE OF SOUNDING TRITE HERE, THAT ALL SOUNDED GREEK TO ME!

I DON'T KNOW WHAT IT IS.

>> THAT'S GREEK TO YOU, HUH?

GREEN BEANS AND RICE ARE BEAUTIFUL OVER THERE WITH THE ROASTED LAMB.

OR THEY HAVE THE LAMB ON THE SKEWER, AND IT COMES IN A PITA, LIKE YOU HAD THE LAST TIME YOU CAME BY, OR THEY HAVE THAT CHICKEN TOO, AND THE GREEK SAUSAGE, AND THEY FRY THAT UP REAL NICE.

>> WE'RE GOING TO TAKE A TOUR ON ALL OF THAT.

>> YOU GOT TO MAKE SURE YOU GET THE TZATZIKI SAUCE TO GO ON TOP OF IT.

>> ENJOY YOUR SPAGHETTI.

>> OH, I WILL.

>> BOY, YOU'RE ALMOST THROUGH WITH THAT THING!

>> NICE TO MEET YOU.

>> YOU'VE GOT A FULL MOUTH THERE.

WHAT ARE WE TALKING ABOUT OVER HERE?

>> OH, RIGHT HERE?

THIS IS SOME OF MY VERY OLD AND WONDERFUL CUSTOMERS HAVE BEEN COMING IN HERE FOR YEARS.

AND--HOW LONG?

>> 35.

>> 35 YEARS.

>> WAIT A MINUTE, YOU'VE BEEN COMING HERE HOW MANY YEARS?

>> 35.

>> REALLY!

>> YEAH.

>> NOW WHY DO YOU KEEP COMING BACK?

>> EVERYTHING IS BEAUTIFUL.

THAT'S WHY.

>> YOU'RE GREEK?

>> NO, I'M ARMENIAN.

BUT SAME ALWAYS, THE GREEK AND ARMENIAN'S FOOD IS ALMOST SAME THING.

>> NOW WHAT ARE YOU GETTING WHEN YOU COME OVER HERE?

IS THIS YOUR BREAD THAT YOU'RE GETTING?

>> THE BREAD AND THE GRYO.

>> AH, BOY, THAT'S THE REAL STUFF THERE.

>> YES, BEAUTIFUL.

>> OKAY.

LET'S--CAN WE--THE FATHER WAS TELLING ME ABOUT ALL THE THINGS THAT HE GETS, AND I THINK SOME OF IT IS BACK HERE.

>> YEP.

AND I'LL SHOW YOU OUR HOT FOODS CASE RIGHT NOW.

>> THIS IS THE HOT-- OKAY, LAMB, NOW I KNOW THAT GREEKS LIKE LAMB.

>> THERE IT IS.

WE HAVE ROASTED LAMB RIGHT OVER HERE, WHICH IS A SPECIALTY OF THE HOUSE.

IT'S MARINATED, AND OVEN-BAKED, AND IT COMES OUT JUST AS JUICY AND AS NICE AS YOU COULD POSSIBLY IMAGINE.

WE DO OUR GREEN BEANS AND TOMATO SAUCE, OF COURSE WE HAVE RICE WITH OUR DINNERS.

>> WHAT IS THIS?

>> THIS IS A SPANAKOPITA.

SPANAKOPITAS ARE-- >> WELL, LET'S GO BACK HERE, LUIS, WE CAN KIND OF GET IT FROM BACK IN THE BACK.

OH BOY, NOW WE GOT A CLOSE-UP, RIGHT-IN SHOT OF IT.

>> NOW THIS IS A SPANAKOPITA.

OUR SPANAKOPITAS ARE BLENDED WITH FETA CHEESE, ONIONS-- >> LOOKS LIKE SPINACH IN THERE.

>> SPINACH.

>> OH LOOK, OH BOY!

>> AND WE ALSO HAVE FILLED WITH CHEESE, FILLED WITH SPICY BEEF, WHEN WE DO OUR LAMB, AS YOU CAN SEE, OUR LAMB IS JUST MELTING OFF THE BONE.

THIS IS THE WAY WE COOK OUR LAMB.

>> VERY WELL-DONE RIGHT HERE.

>> IT'S WELL-DONE, BUT YOU CAN SEE YOU JUICY IT IS.

>> OH, LOOK AT THIS LUIS, HE'S HOLDING IT UNDER THE LIGHT OVER HERE.

>> NOW THAT'S A BEAUTIFULLY COOKED PIECE OF LAMB.

>> NOW WAIT A MINUTE, WHAT IS THIS?

>> THIS IS INJARA.

IT'S AN ETHIOPIAN BREAD MADE FROM TEFF FLOUR.

>> THIS LOOKS LIKE-- THEY LOOK, CAN YOU TAKE ONE OF THOSE OUT?

IT LOOKS LIKE A SPONGE!

AT FIRST I THOUGHT I'D SEEN SOMETHING THAT WASN'T EVEN EDIBLE!

>> INJARA IS A BREAD BAKED AS A CREPE.

>> LOOK AT THIS, CAN YOU GET THE WHOLE THING OUT SO WE CAN-- >> I SURE CAN.

>> OH MY GOSH.

LOOK AT THIS!

>> NOW THIS BREAD IS MADE FROM NOT ONLY WHEAT FLOUR, BUT IT'S MADE FROM TEFF FLOUR.

NOW TEFF FLOUR IS FROM GRASS SEED, IT'S A GRASS SEED FLOUR.

AND A LITTLE BIT OF WHEAT FLOUR IS A BINDER.

>> IS THAT READY TO EAT NOW?

CAN I HAVE A-- >> OF COURSE YOU MAY.

>> BOY, THIS-- >> IT'S A LITTLE BIT SOUR-- >> IT'S STICKY.

>> YEAH.

AND WHAT YOU DO IS YOU TAKE THIS AND USE IT AS YOUR UTENSIL WHEN YOU'RE-- >> OH, YOU SOP THINGS UP WITH IT!

>> YOU PICK IT UP, LIKE THAT.

>> WOW!

NOW THAT'S INTERESTING!

>> A LOT OF FUN TO USE.

>> AND WHAT'S IT CALLED?

>> INJARA.

>> INJARA.

AND, OH, HERE IT IS.

INJARA.

INJARA.

OH BOY, OKAY, LET'S CONTINUE.

>> WE'RE GOING DOWN THE LINE OVER HERE.

>> LOOK AT THIS!

>> OH, NOW WE'VE GOT THE OLIVES.

>> THIS IS OUR OLIVE SELECTION.

>> BOY, LOOK AT THIS, A WHOLE DISPLAY OF OLIVES.

>> 'BYE PETER!

>> LOOK AT THESE.

>> WE HAVE OUR SPICY, SMALL NAFPLION GREEK OLIVES.

THESE ARE THE OLIVES THAT WE MAKE THE OLIVE OIL OUT OF.

THIS IS FROM KALAMATA.

YOU'LL NOTICE THAT IT IS LONGER IN SHAPE, AND I'M NOT SURE IF YOU CAN IT, BUT IT ACTUALLY HAS A SPLIT.

IN THE OLIVE.

>> AH, YOU SPLIT IT OPEN.

>> THEY'RE SPLIT, AND THEN THEY'RE SOAKED IN WINE AND VINEGAR AS THEY ARE MATURING, AND YOU HAVE THIS WONDERFUL, VINEGARY TYPE OF OLIVE.

>> I GOT YOU.

AND THESE ARE BIGGER.

>> THIS OLIVE IS WHAT WE CALL A ANAFISSA OLIVE, IT COMES FROM A DIFFERENT PART OF GREECE.

>> NOW, WHAT ARE YOU HAVING?

>> WELL, I'M HAVING GREEK SALAD.

I REALLY CAME IN FOR THE LAMB, BUT THE PRIEST WAS HERE AND I DON'T WANT HIM TO SEE ME EATING MEAT.

>> ON FRIDAY, ON FRIDAY.

DO YOU HAVE A LOT OF THAT?

>> WELL, YOU KNOW, IT'S FUNNY, BECAUSE THIS FELLOW, YOU KNOW, I THINK IS JEWISH, SO IT'S ALL RIGHT, BUT HE'S RESPECTFUL OF EVERYBODY!

[ LAUGHING ] >> WELL, IT'S VERY ECUMENICAL IN HERE, ISN'T IT?

>> YOU KNOW, EVERYBODY-- >> WE HAVE TO KEEP UP APPEARANCES.

[ LAUGHING ] >> OH BOY, THAT'S GREAT!

WHAT ARE YOU HAVING TODAY, SIR?

>> WELL, TODAY BEING FRIDAY, AND I BEING GREEK, WE DON'T EAT MEAT ON FRIDAY-- >> ARE YOU HAPPY FATHER, ARE YOU HAPPY?

>> I LOVE IT, HOW ABOUT THAT!

>> I WAS GOING TO HAVE ONE OF THOSE TOO, BUT I DECIDED ON THE SPAGHETTI.

>> THESE ARE HOME-BAKED KOULOURAKIA.

SMELL THAT.

>> OH BOY.

THOSE ARE COOKIES!

>> I THOUGHT THAT WAS BREAD, IT'S REALLY COOKIES!

>> THOSE ARE THE BREADS THAT WE BAKE THERE, AND WE HAVE BREAD CONSTANTLY, ALL DAY LONG.

COMING OUT OF THE OVEN.

WE HAVE, WHAT WE CALL A HORIATIKO, WHICH MEANS A VILLAGE BREAD, WHICH IS A MULTIGRAIN-TYPE BREAD, AND THEN WE HAVE, OF COURSE, OUR WHITE LOAF-- >> OH WAIT A MINUTE, I HEAR HER CUTTING, OH BOY.

OH, LOOK.

CAN YOU CUT THAT FOR US AGAIN?

LOOK AT THIS, LUIS.

NOW WHAT IS THIS--WHAT IS THIS YOU'RE CUTTING?

>> OH, I--WAIT A MINUTE.

PLEASE.

>> THIS IS THE GRYO MEAT THAT WE HAVE HERE.

AND WE CUT IT ON AN ANGLE SO THAT-- >> WHAT MEAT?

>> "YERO."

WE DON'T PRONOUNCE IT "JIRO," WE PRONOUNCE IT "YERO."

AND WE CUT IT NICE AND THIN.

AND THEN WHAT WE DO, IS WE BRING IT OVER TO THE GRILL AND GRILL IT UP, SO THAT IT GETS ALL THE FLAVOR TAKEN OUT OF IT.

>> ALL RIGHT, LET'S PUT IT ON THE GRILL.

I'VE NEVER SEEN THIS BEFORE.

AND HERE ARE THE SHISH KEBABS GOING OVER HERE.

>> YEAH, AND WE'RE GOING TO BE PUTTING SOME LAMB CHOPS ON RIGHT NOW.

OH, YOU'VE GOT THE LAMB?

THERE, SHE JUST PUT SOME-- >> OH LOOK.

OH BOY!

>> YOU ARE LOOKING, RIGHT NOW, AT A TYPICAL LAMB CHOP DINNER PLATE THAT WE PRODUCE.

>> THAT'S THE POTATO.

>> WE HAVE POTATOES, GREEK SALAD, AND OUR LAMB CHOPS.

>> AND LIME.

>> AND LIME.

YOU NEED LIME.

>> YOU NEED THE LIME ON THE-- >> YOU TAKE THIS, AND SQUEEZE IT ON TOP.

AND DIG IN.

>> OH BOY, OH BOY.

NOW IN THE MEANTIME, YOU'RE COOKING UP THE-- >> YEAH, WHAT WE'RE DOING NOW-- IS HAVING OUR GYRO COOKING.

>> WHAT KIND OF MEAT IS THAT AGAIN?

>> WELL, IT'S 85% BEEF, 15% LAMB.

>> AAH.

NOW WHAT ARE YOU GOING TO DO WITH THAT, JUST PUT IT ON A BUN?

>> NO, WE'RE GOING TO TAKE THAT, JUST PUT IT IN THIS PITA, AND WHEN WE'RE DONE I'LL SHOW YOU A DONE ONE, BUT IF YOU COULD JUST STEP BACK AND LOOK AT THIS PICTURE RIGHT HERE-- >> OH, THERE IT IS.

>> THAT IS A COOKED GRYO.

>> OH, SO IT'S GOING TO BE WRAPPED UP-- >> IT'LL BE WRAPPED, AND WE'LL SHOW YOU WHAT ONE LOOKS LIKE IN JUST ABOUT MAYBE 30-40 SECONDS, WE'LL HAVE THIS READY.

>> NOW ARE YOU WATCHING THIS?

BECAUSE SOMEDAY YOU'RE GOING TO HAVE TO BE DOING ALL OF THIS.

>> OH YEAH.

>> DO YOU KNOW HOW TO DO ALL OF THIS ALREADY?

>> YES, I DO.

>> IS IT HARD?

>> NO, YOU JUST PUT IT ON THE GRILL.

YOU HAVE TO HAVE SPECIAL GREEK BLOOD TO-- >> YEAH, YEAH.

>> MY FATHER HAD A RESTAURANT, SO GENETICALLY THIS IS ALL BEING PASSED DOWN TO HER.

>> SO THERE REALLY IS A CONTINUATION.

>> YES.

>> YOU LIKE DOING THIS THOUGH, DON'T YOU?

>> UH-HUH!

I LOVE IT!

>> ALL RIGHT.

GOOD!

>> HI CHRYS!

>> NOW WHO ARE YOU?

>> I'M CHRIS JULIUS.

HI SWEETIE, HOW ARE YOU?

HOW ARE YOU DOING?

>> ARE YOU A REGULAR CUSTOMER HERE?

>> OH, DEFINITELY!

TELL THEM WHO I AM!

>> HE COMES IN EVERY FRIDAY TO EAT LUNCH HERE.

BUT ALSO, REMEMBER THE PICTURE I SHOWED YOU OF JOHN JULIUS, MY ORIGINAL LANDLORD?

>> YEAH.

>> AND I TOLD YOU THAT HE PASSED AWAY AND MY FATHER PASSED AWAY.

CHRIS IS NOW THE OWNER OF THE BUILDING, WHO, IN CONTINUATION-- >> AH, YOU'RE THE LANDLORD!

WELL, WE'D BETTER GET HIM ON TV, WE DON'T WANT HIM TO RAISE THE RENT!

>> NO, NO.

WE'VE GOT HIM ON TV.

>> PLEASURE TO MEET YOU.

WHAT ARE YOU HAVE WHEN YOU COME OVER HERE?

>> I HAVE THE CHICKEN KEBAB, OR THE SOUVLAKIE EVERY TIME.

>> AND HOW MANY YEARS HAVE YOU BEEN COMING OVER HERE?

>> 60!

[ LAUGHING ] MY DAD BUILT THE BUILDING IN 1948, AND EVER SINCE THEN.

>> WELL, IT'S ALL PART OF THE TRADITION.

>> ABSOLUTELY.

ESPECIALLY WITH US.

IT GOES ALL THE WAY BACK, YOU KNOW.

>> OH BOY, YOU'RE FILLING THAT THING UP!

>> WE SERVE A LOT OF FOOD HERE.

WE'RE PROUD TO GIVE EVERYBODY AS MUCH AS THEY CAN HANDLE.

AND-- I THINK THAT WHEN PEOPLE EAT AT MY PLACE, THEY EAT-- >> OH MY GOSH!

>> AND HUELL, THAT'S A REGULAR SANDWICH, THAT'S NOT A TODAY SANDWICH.

>> CAN I HOLD THAT?

I'LL HOLD IT ON THE PAPER.

LOOK AT THIS.

WHO'S GETTING THIS?

DID SOMEBODY ORDER THIS?

>> SOMEBODY OVER HERE.

IS THAT MADE FOR SOMEBODY, MARINA?

MAYBE CHRIS IS GOING TO HAVE THAT.

CHRIS?

>> OR WE CAN JUST PUT IT ASIDE, AND I'LL EAT IT MYSELF A LITTLE LATER.

NO, WAIT A MINUTE, LET'S GIVE IT TO THE LANDLORD!

THERE YOU GO.

>> NOW NEXT TO THAT, WE'RE GOING TO GIVE A CUP OF THIS-- >> OH LOOK.

NOW WHAT IS THIS?

>> THAT'S OUR OWN HOMEMADE TZATAIKI SAUCE.

>> TZATAIKI SAUCE.

AND WHAT IT IS, IT'S STRAINED YOGURT WE TOOK THE MOISTURE OUT OF IT.

WE ADD GARLIC, CUCUMBER, DILL, VINEGAR, A LITTLE SALT AND PEPPER, AND JUST A TOUCH OF OLIVE OIL.

>> WOW.

>> AND THAT AGAIN, YOU CAN EVEN SMELL THAT.

IT'S A VERY-- >> THIS IS A RESTAURANT FULL OF SMELLS.

>> TASTES AND SMELLS.

>> YEAH.

>> THESE GUYS LOOK LIKE HEALTHY GUYS, HUELL HOWSER.

>> HOW ARE YOU DOING?

>> TELL US ABOUT THIS PLACE.

AND WHAT YOU EAT WHEN YOU COME IN HERE.

EVERYTHING IS GREAT, I EAT EVERYTHING HERE.

DOES IT LOOK LIKE I EAT EVERYTHING HERE?

>> WHAT DO YOU EAT WHEN YOU COME IN HERE?

>> THE LAMB STRING BEAN IS GREAT.

>> UH-HUH.

>> LAMB AND STRING BEAN IS GREAT.

>> AND WHAT DO YOU EAT?

>> THE SAME THING, THE LAMB AND STRING BEAN, THE SALAMI, THE SANDWICHES, WE GOT THE POTATOES NEXT DOOR.

EVERYTHING IS GREAT IN HERE.

>> NOW ARE YOU GREEK?

>> I'M YUGOSLAVIAN.

>> YUGOSLAVIAN, SO DID YOU GROW UP EATING THIS KIND OF FOOD?

>> YES, YES.

I DID, SIR.

>> SO YOU FEEL VERY MUCH AT HOME WHEN YOU COME IN HERE.

>> VERY MUCH AT HOME IN HERE.

>> AND WHAT ABOUT YOU?

>> EXCELLENT.

THE SPAGHETTI IS HERE, EXCELLENT SANDWICHES, SALAMI, THEY GOT MORTADELLA, PROSCIUTTO, THE BEST.

>> I LIKE THE WAY YOU SAY THAT.

PROSCIUTTO.

>> WELL, YOU KNOW, THAT'S FROM MY NEW YORK BACKGROUND.

>> OH!

>> MY NEW YORK BACKGROUND.

>> I THOUGH IT WAS AN ITALIAN OR GREEK ACCENT.

IT'S NEW YORK!

>> WELL, THE GREEKS TALK LIKE THIS, THE ITALIANS TALK LIKE THIS.

>> WELL, IT'S A LOT OF FUN, AS WELL AS BEING AN INTERESTING PLACE TO COME EAT.

>> WELL-- >> IT SEEMS LIKE IT'S ALMOST A CONTINUING SOAP OPERA OVER HERE IN A WAY.

>> WELL, IT'S A CONTINUING GROWTH OF OUR BUSINESS, BECAUSE AS IT GROWS AND OTHER PEOPLE BRING THE OTHER MEMBERS OF THEIR FAMILY IN AND THEY'VE INTER-MARRIED AND BRINGING OTHER PEOPLE IN, IT'S CONSTANTLY GROWING, SO OUR FAMILY OF CUSTOMERS IS CHANGING AND GROWING ALL THE TIME.

>> YEAH.

>> AND WHEN IT GETS BUSY IN HERE, IT'S EXCITING, >> HOW IMPORTANT IS IT FOR GREEKS TO HAVE AUTHENTIC GREEK FOOD?

>> OH, GREEK PEOPLE NEED TO EAT GOOD GREEK FOOD TO BE STRONG, TO BE HEALTHY, TO GROW TALL, TO HAVE-- >> SETTLE DOWN, CHRYS, SETTLE DOWN!

>> TO GET--FOOD IS A VERY DYNAMIC PART, ALONG WITH THE RELIGION, AND POLITICS OF GREEK LIFE.

>> FAMILY.

>> AND FAMILY, OF COURSE.

THE FAMILY STRUCTURE OF A GREEK HOME IS VERY STRONG, AND STABLE, THE FOODS ARE GOOD AND STRONG.

>> SO IT'S IMPORTANT FOR PEOPLE TO, I MEAN-- >> FOOD IS A VERY BIG PART OF THE LIFE, NOT ONLY IN GREECE, BUT IN THE MIDDLE EAST.

THESE ARE THE PART THAT PEOPLE SIT AROUND, THEY TALK.

NOBODY SITS DOWN AND EATS AND RUNS.

IT'S A--IT'S AN AFTERNOON AFFAIR, WHEN YOU GO TO A GREEK WEDDING, YOU'RE GOING TO GET GREEK CHEESE, YOU'RE GOING TO GET GREEK OLIVES, YOU'RE GOING TO HAVE GREEK FOOD, YOU'RE GOING TO HAVE GREEK WINE, YOU'RE GOING TO HAVE BAKLAVA FOR DESSERT.

THESE ARE THE THINGS YOU ARE GOING TO GET BECAUSE YOU ARE GOING TO A GREEK WEDDING OR GREEK BAPTISM OR GREEK GRADUATION, OR WHATEVER THE OCCASION IS, IT'S GOING TO BE GREEK.

AND NOT ONLY ARE THE GREEKS GOING TO BE THERE AND BE HAPPY, THEY ARE GOING TO EATING AS OTHER PEOPLE HAVE SEEN WHEN THEY GO TO A GREEK HOME, IT'S A FULL TABLE.