Something Else Steakhouse
Alex and Helen Balomenos left their coastal Greek town of Arta to work at Something Else and they realized their dream when they purchased the restaurant in 1996. Helen greets customers with genuine warmth while Alex works in the kitchen preparing Greek specialties, many from his mom's recipes. Cajun and Italian dishes are also served. Everything is fresh and homemade; quality ingredients are used (including AAA Black Angus beef). The Mediterranean-style décor boasts comfy booths, tile canopies, white stucco walls and a few patio seats with festive umbrellas out front.
- Greek Appetizers: spanakopita, calamari, hummus, tzatziki and flambéed saganaki; most with pita
- Greek and Caesar Salads: with grilled chicken option
- Donair: sliced beef with tzatziki, onion, parsley, pita
- Charcoal Broiled AAA Alberta Black Angus New York and Ribeye Steaks: teriyaki, BBQ sauce or blackened
- Tender Baby Back Ribs: barbecued or teriyaki
- Paithaika: herb marinated charbroiled lamb chops
- Herb Chicken or Lamb Souvlaki: on a skewer with Caesar or Greek salad, tzatziki sauce, rice and pita
- Chicken Creole: with imported penne; baked with mozzarella and feta cheese, and marinara sauce
- Mediterranean Chicken: with oregano and lemon Greek-style marinate, and Greek or Caesar salad
- Homemade Pastas: choose from seven varieties
- Thick Crust Pizza: choose from 14 topping options
- Jambalaya: with chicken strips, ham, Italian sausage, ripe tomatoes, bell peppers, onion and penne noodles with Cajun white wine sauce
- Salmon and Trout: with butter and white wine sauce
- Homemade baklava, plus cakes and cheesecakes
- Also at Lunch: burgers, sandwiches and 10" pizzas
