Went here because it's rated the near the top for Greek food in Eugene. Wasn't worth it. The appetizer, Saganaki, was fine. No issues, but served with the wrong style of bread for traditional Greek. No big offense though.
The entrees were pretty pathetic. WIfe had the Greek chicken, which lacked flavor and was no better than any piece of baked chicken any inexperienced cook could do at home. Whenever I've gone for chicken at a Greek restaurant, I've gotten a full half of chicken. Here it was a leg & thigh. Cost: $13.50. The sides, potato and veggies, were pulled from a pot kept in the oven over the course of a dinner service. I watched the cook spoon the sides right out of the oven. No cooking appeared to be going on during the dinner service. Just food being pulled from pots. Potatoes were passable, but lacking season. This might be fine if the veggies weren't zucchini squash/onions. Was a big pile of over-cooked mush.
I ordered the Gyro plate. $13.50. The sauce and veggies were good. The meat was mass processed gyro meat. The kind of stuff I can buy at any supply store. Pressed mush. The sad thing was the kitchen had the gyro meat rotisserie, but it looked as if it hadn't been used in years. If I pay $6 for a gyro at a hot dog stand, I expect pressed/packaged meat. But if I pay twice that at a Greek restaurant, I expect the real deal homemade.
The place also served Indian food, so maybe that's good. And maybe we just ordered the wrong items off the menu. But we ordered Greek staples. If you can't do those two meals well, you can't do Greek food. I know the restaurant industry is tough right now, but we felt like Poppi's Anatolia was trying to get by while cutting too many corners.
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