SL_Theo's_Profile_5_19 . qxp_Profile 5 / 13 / 19 2 : 52 PM Page 2 Preparing nearly every dish from scratch is a time - consuming process , but for Pa - padopoulos , guest experience is paramount . “ Our guests visit Theo’s to experience au - thentic reek food , and there’s no better way G to do so than having it prepared daily , ” he says . “ Positive feedback from guests is what matters most to me . I opened this restaurant to share these authentic Greek recipes and dishes with everyone . There is no better reward than hearing how much they love their dining experience with us . ” Considering this restaurant’s focus on family , taking great care to ensure his staff’s happiness is a top priority for Papadopoulos as well . “ We must always be dedicated to our employees first and foremost , ” he says . “ It all begins with them — ensuring they are happy and properly trained , with a lot of focus on repetition and consistency . This is very important in order to consistently satisfy our guests . ” As for the future of this destination for fresh Mediterranean cuisine , Papadopoulos believes the sky is the limit . “ I would love for Theo’s to be a staple for another staple of Greek cuisine , octopus . Other house favorites include small plates such as the handmade dolmades , which are grape leaves stuffed with rice and ground beef , served with a tangy lemon sauce ; the melitzanosalata eggplant , which includes feta , garlic , parsley , and red pepper spread ; and the spanakopita , a gloriously flaky phyllo pastry with feta and spinach . the Among entrées , Papadopoulos prefers moussaka and pastitsio . The former features eggplant , potatoes , zucchini , ground beef , and béchamel sauce , while the pasta - based pastitsio features a rich and creamy mixture of ground beef and béchamel . The menu’s bountiful selection also in - cludes Italian favorites such as eggplant parmesan , shrimp scampi , and carbonara with bacon . Crab cakes , swordfish and salmon steaks , and crab meat - stuffed flounder will delight seafood lovers , while vegetarian diners will enjoy the charcoal - grilled vegetable platter , a medley of zucchini , onions , tomato , and eggplant topped with fresh spinach and tzatziki , or the Greek veggie burger , fla - vored with oregano and green onion , topped with tzatziki . Those looking for meatier options will not be disappointed . Theo’s offers chicken and pork souvlaki ( grilled and skewered meat ) , hicken and lamb kebabs , lamb chops , a c Greek - inspired pork chop served grilled with tomato , peppers , onion and feta , and a hearty avgolemono — a Greek lemon soup with rice dining in our area , ” he says . “ The food is selec and shredded chicken — has particular sig - amazing , affordable , nd authentic . That in a tion of steaks — New York strip , rib eye , ificance to Papadopoulos . itself is the recipe to becoming one of the n and filet mignon , for example . For guests in ? “ Every Sunday my family would go to area’s favorite restaurants . ” the mood for a traditional Greek treat , the church and immediately after bifteki gemisto , which is made with spiced we would all meet at my grand - ground beef and feta , does not disappoint . mother Sophia’s house for av - ‘ Amazing , Affordable , Authentic ’ golemono soup , ” he says . “ I THEO’S MEDITERRANEAN CUISINE D Some dishes are not only recipes but also have always loved this recipe 611 Chester Pike | Prospect Park , Pa . 19076 wonderful memories for Papadopoulos . The and the memories as well . ” ( 610 ) 532 - 4800 | Theoscuisine.com