Taki's Mad Greek

Operating in Ballard since 2001, the kitchen prepares dips, appetizers, and freshly marinated souvlaki meats entirely from scratch on-premises. Plates skew generous with traditional staples like moussaka, lamb chops, and the Hercules Spanakopita. When the music starts, the room shifts into a performance space driven by bouzouki sets from Taki and Elias Dotis and live belly dancing.