It's family-owned, the menu is enormous, and nearly every entrée comes with a cup of soup and your choice of rice, potatoes or vegetables, so nobody leaves hungry. Start with saganaki and the spread trio (taramosalata, melitzanosalata and tirokafteri are the right three), or the grilled octopus. Then go to the broiler, which is the point of the place. The paidakia are thin Colorado lamb chops seasoned and broiled, and the pork kabobs and homemade loukaniko sausage are close behind. Whole lavraki and tsipoura are flown in from Greece and broiled with ladolemono.
The menu also builds in a reason to come back on a particular day. Every day has its own home-style special: lamb frikase in egg-lemon sauce on Tuesday, stuffed peppers and tomatoes on Wednesday, yiouvarlakia meatball soup on Thursday, braised beef short ribs on Friday, pork with celery avgolemono on Saturday and lamb aginarato with artichokes on Sunday. The soup rotates too, and the fish soup, psarosoupa, is the house favorite on Fridays and Sundays. Lunch specials with soup run $16.50 to $25. Psistaria is closed Monday, open 11am to 9pm Tuesday through Thursday and Sunday, and until 10pm Friday and Saturday.
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