J-K's Greek Cafe

NOTE: My review was written from old notes. I'm informed that J-K's will reopen in the summer of '24 with new ownership. I'll leave the review in place - it's old, not inaccurate - but raise the rating, and hope for better things to come.**********I returned from Western New York eager to find a version of that region's Greek-style chicken souvlaki that I could add to my home-area rotation.J-K's Greek Cafe offered the dish, but the result was unlike what I had back East, and it was unsatisfactory.Its marinade was more a weak vinaigrette than the oregano and vinegar drench used in Buffalo, and J-K's chicken was tough, dry and stringy. Subsequent trials confirmed that the issues I had with that first meal were not a one-off.For those who wonder why any of this matters:What follows below is an adaptation of a recipe from the late lamented Towne Restaurant, a Greek restaurant in Buffalo's Allentown neighborhood which closed in 2023 after 51 years of serving up, among other things, reputable chicken souvlaki. Try this at home, and see what you've been missing.**********Towne Restaurant Souvlaki MarinadeTowne's recipe started with "1 gallon vegetable oil", so I reduced all measurements by 90% and leveled up with olive oil, freshly-cracked white pepper and wine vinegar, and I've been happy enough with the results to last me until I'm back in Cheektowaga.337g EVOO126g Garlic, Fresh, Clove13g Salt, Table8g Oregano, Greek (not Mexican)3g Pepper, White (cracked)42g Lemon Juice (bottled is fine)11g Vinegar, Wine, RedMix together. Pour over cubed meat and refrigerate for 2-3 days. The longer you soak the meat, the more tender it will be. If the meat is covered in the marinade, it will keep in the refrigerator for a week. Put meat on skewers, alternating with slices of onion and green pepper, and grill.[n.b. The recipe as published works well for beef, lamb and pork. Note also that it's possible to over-marinate chicken, which will make it mushy, so limit chicken marinades to 2-24 hours.]**********Late Night Dining By Ann Blask: http://www.buffalospree.com/buffalospreemagazine/archives/2001_0506/050601chefsbest.html

I'm giving two stars solely for the hummus dip, which was the only thing worth eating. Unfortunately, the rest of the experience was disappointing. Everything I ordered seemed to be microwaved. As I waited for my food, I kept hearing the microwave beeping, and right after each beep, the server would bring out another dish.To make matters worse, the same person who took my order and handled my money was also the one preparing and serving the food--with no gloves. The chicken arrived partly cold, and the rice was dry and unappetizing.It's clear that some changes are needed in how the food is prepared here. It's a shame because the hummus was delicious, but the rest of the meal was a letdown.

First time I've heard of this place, and I was intrigued to try this place out. As everyone states, this is a hole in the wall that can easily be missed if you aren't actively looking for it. The owner was performing all the duties: cashier, waiter, and cook. We were the only ones in the small restaurant that had been family owned for over 40 years. We ordered the Chicken Souvlaki and Gyros plate. Almost all items, with the exception of the pita bread, are all homemade. Even though the pita bread wasn't home made, it was so good! It was buttery, fluffy, and crisp. The portion sizes are huge! The owner, Jad, states he wants all his customers to have enough food for two days! Mission accomplished! The chicken was juicy, the gyros were flavorful, and the dressing on the salad was amazing! My favorite part was the baklava. Now, I'm used to the small triangles at Luna Grill, but these are way bigger in size. They are flaky with lots of nutty filling, and you can distinctly taste the cinnamon and honey. It was warm too! I'm salivating just thinking of it, lol. Definitely would return again to try their chicken salad for lunch. The owner was so sweet, on top of doing all the restaurant duties, he frequently checked up on us and put our to go boxes in a plastic bag. The decor is nothing to look at but the food is the star in this place!

I liked that it was quick and friendly service. The portions are big, nice sized. The flavor is lacking though. Not sure I would completely recommend unless you are nearby and need something quick that's still healthy.

So glad to have this gem in our neighborhood! Love the feel of this cozy little place. The owner was so friendly and the food was authentic and flavorful. I felt like I was being cooked for by family.

I really wanted to like this place, since they're a neighborhood spot that's been in business 44 years. Service was quick, but the food was pretty average at best. Not completely bland, but definitely lacking flavor. The gyros and the rice were dry, and while the chicken was tender and well cooked, it wasn't seasoned. The only thing that had a lot of flavor was the salad dressing, which was intensely vinegar-heavy, to the point of being sour. The ambience is sad. I don't think they have changed anything since the 80s, which could be charming in some contexts, but in this one just seemed depressing. It seems like they're just phoning it in now, instead of maintaining quality I imagine they had at some point if they've lasted in the restaurant business for this long.

Little hole in the wall Greek restaurant. First started coming here as a kid, I'm impressed the business is still running. It's a great place for take out.Definitely recommend

The chicken salad and chicken sandwich are delicious. I also loved the fetishes (yummy cheesy pastries).

Small love the food met the owner would recommend everything was great. Owner said he had been there for 20 years. Definitely coming back seems like you can somewhat create your own menu and they work with you price is good food is good

Cute little Greek place with great service. It was my first time there and the guy gave me and my friend a free sample of one of the Greek desserts! The gyro plate was 10/10. Highly recommend!