Navya Narayanan

Nick the Greek offers a spacious and open interior. According to restaurant manager Angie Holguin, the team chose Palo Alto for the city’s energy and high speed vibe. “It was [opened] in this location, Palo Alto, specifically because it’s more of a suburban location,” Holguin said. “This area is more fast-paced.”

Serving up gyro wraps, loaded fries and loukoumades, Nick the Greek recently opened at 322 University Ave. in downtown Palo Alto, bringing casual Greek street food to the heart of the city.

The restaurant, which opened May 15, balances traditional restaurant seating with fast-food speed, offering comfortable chairs and plenty of space. Despite the busy neighborhood, the atmosphere is calm and open, perfect for conversation without feeling crowded.

Service at Nick the Greek is quick — our food arrived within seven minutes — but the experience itself is mostly self-serve, with no water provided and limited staff interaction.

Restaurant manager Angie Holguin said Nick the Greek focuses on bringing authentic elements of Greek culture to the area through its food and atmosphere.

“We hope to bring Greece to them [customers], but more authentic food, hospitality, something new, something different,” Holguin said. 

According to Holguin, the menu reflects the flavors and traditions of the owner’s roots, even importing drinks.

“The gyro and the souvlaki is super popular in Greece,” Holguin said. “They [the owner] are from Greece and when they came here there was nothing like that [their food] out here so that’s why we opened. We import our beers and drinks from Greece.” 

Holguin said the new location has been performing well so far, despite the high costs of opening in a busy area like Palo Alto.

“It is really expensive [to open a new location], you don’t usually start to see profit until a while,” Holguin said. “But so far, it’s pretty good because it’s a really good area and there’s a lot of traffic.” 

Nick the Greek’s fresh ingredients, quick service and generous portions make it a reliable option for anyone craving flavorful, casual Greek food.

We sat down for dinner at 5:30 p.m. on Friday at Nick the Greek, and this is what we found:

Pork Gyro Bowl — $13.25 — (9/10)

The gyro bowl was both satisfying and flavorful. Anchored by tender, perfectly cooked pork that was juicy and well-seasoned, the portion was generous — maybe a little too big — but its components were well-balanced. The fluffy rice, neither dry nor soggy held its integrity throughout the meal. While some dishes leaned a bit greasy, this one struck the right balance, neither oily nor dry. The spicy yogurt and tzatziki sauce added a mild kick to the crisp, fresh salad on the side, which included refreshing cucumbers and ripe cherry tomatoes. Overall, the flavors were harmonious, making this one of the more memorable items on the menu.

Veggie Pita — $14.95 — (6.5/10)

The veggie pita had a lot going for it, starting with the generous portion size. The char-grilled zucchini added a smoky depth and the tomatoes were fresh and juicy. Big sautéed mushrooms gave the wrap a hearty texture, while raw onions brought a sharp crunch that added contrast. However, the pita itself was overly chewy, which made the texture less enjoyable. The biggest issue was the lack of seasoning — the vegetables tasted fresh but didn’t come together with much flavor. While the tzatziki sauce added a cool, tangy element, it wasn’t quite enough to tie everything together. A solid vegetarian option, but it could be much better with a little more flavor.

Greek Fries — $6 — (4/10)

The Greek fries did not live up to their potential. While the green onions and crumbled feta added a savory kick, the fries themselves were soggy and underwhelming. The lack of salt made the overall flavor bland and the texture was noticeably off, being more limp than crispy. Instead of a golden crisp exterior, the fries were pale and soft, lacking the contrast that usually makes well-done fries so addicting. As a side meant to complement the meal, the Greek fries fell short and didn’t add much to the overall experience.

Chicken Skewer — $5.50 — (7/10)

This side dish was a decent choice, though it didn’t quite reach the same heights as others. The meat was well-cooked and tender, almost melting in your mouth, but the lingering charcoal aftertaste, paired with a hint of pepper, detracted from the overall experience. Visually, it stood out with a sprinkle of green onion and a lemon wedge on the side. It would’ve been more satisfying if it didn’t rely solely on chicken—adding vegetables could have introduced more variety and better contrast in both taste and texture. A tasty option, but not unforgettable.

Loukoumades — $8.50 — (7.5/10)

The loukoumades — small Greek-style donuts — were a solid dessert, offering a nice balance of texture and flavor. Each piece had a chewy, soft and well cooked inside with a crunchy, golden-brown exterior. The sugar syrup was present but not overpowering, giving the donuts a light sweetness without making them soggy. A slight hint of cinnamon added a gentle warmth that paired nicely with the rest of the flavors. The walnuts on top brought a good crunch, and they were chopped to the right size — not too fine, not too large. What truly helped this dessert stand out was how it wasn’t overly sweet, which made it feel more balanced and easy to enjoy. While not a showstopper, it was a satisfying and well-made ending to the meal.