As the SoDo section of town has rejuvenated, the ’70s-style edifices have taken on new life, including the little azure building that houses Mediterranean Blue. Run by brother-and-sister team Bob and Gail Givoglu, the place is an homage to their mom, a fantastic cook who treated the sibs to Northern Greek cuisine and inspired their more than 36 combined years of restaurant and cooking experience. “We want to give our diners a taste of the cooking we grew up with. The red sauce is totally our mom’s recipe, and we’ve tweaked other family recipes to work for a high-production kitchen,” Bob says.
The result is food like Yíayía used to make – creamy, melty pastitsio, the Greek take on lasagna; gyros stuffed with juicy shavings from the self-basting spit, topped with house-made tzatziki and ripe tomato; flaky spanakopita – modernized just enough to feel fresh.
They make an effort to eliminate waste and choose non-GMO produce when possible, too. “At our price point, it’s difficult to do, but when we can, we make it happen,” he says. “We also try to buy in season as much as possible from a local radius.” Call ahead during lunch hours – the place can get busy quick.
435 E. Michigan St., 407-422-2583; $$