INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Editor’s note: After our spring issue went to press, there
was a change in chef at Acropolis Gyro House & Grille.
Some of the information we received from the former
chef was incorrect. We are publishing the following
updated interview with Acropolis Gyro House & Grille
owner Anthony Spinola.
Acropolis Gyro House & Grille
630 Allegheny River Boulevard, Verona;
412.828.3108, acropolisgyrohouse.com
On the Menu: A wide variety of gyros with
fresh ingredients and high-quality meats
with other authentic Greek fare including leg
of lamb, spanakopita, stuffed grape leaves,
Greek soup and salad. There are also Greek
dessert favorites including baklava, honey
balls, and rice pudding.
In our spring issue, we profiled your former chef and
co-owner. Since then, there
have been a few important
changes at Acropolis, including a change in chef. Can you explain?
Since spring we’ve refined our process, staff
personnel and cuisine—including creating a
dynamic new web site for customers to visit and
explore for menu items, events and menu specials.
Additionally, we’ve added a new kids menu and
have had several fun and successful tasting events.
QA
Who is your new chef?
Charles Botta, formerly of Bruno’s Ristorante
and Catering in Cleveland. He brings a level of
fun to our dining experience and just the right
combination of fresh ingredients and dishes to
our menu.
What led you to open Acropolis?
I grew up in Penn Hills and went on to have
a full-time career as a practicing physician in
Shadyside. Today, I reside in Oakmont near
Acropolis’ location in Verona. I wanted to branch
out as an entrepreneur and start a new business
near the community where I was raised and
where I currently reside. As a lover of ethnic food,
I believe Verona has great potential to be an area
where a person can start a business. It’s an area
that was craving the concept of a different kind
of Mediterranean food experience that is hard to
find in Pittsburgh.
Who has influenced your love of food the
most?
My mother, Rosemarie, has always made the best
food and fostered my appreciation for great food.
She is at the core of many of my best memories.
One of my favorite dishes that my mom makes is
homemade ravioli with ricotta cheese served with
homemade meatballs and red sauce.
What menu item can’t you live without?
That’s a tough call, but probably a tie between our
lamb gyro and baklava.
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Acropolis’ authentic gyros with broiled lamb
and beef mixture topped with tomatoes, red
onions and cucumber (tzatziki) sauce.
What’s your best advice for a novice looking to become a restaurateur?
Do your homework in preparing to set up the
business and don’t rush the process.
What’s your go-to dish to make at home?
I prefer to grill chicken or steak with vegetables
outdoors on my patio.
Other than your restaurant, where’s your
favorite place to eat?
My favorite place to eat dinner is at my mom’s
house.
Spanakopita with flaky filo dough stuffed with
spinach and feta cheese.
What is the next big food or dining trend?
Fast, casual dining is the most rapidly growing
trend in dining. Many families are tired of fast
food chains and they don’t have the time or the
money to break away from their busy lives for
fine dining restaurants. Acropolis fits the trend
of providing the value of fine food at a very
affordable price. n
—Reese Randall
Acropolis Gyro House & Grille in Verona
Chef Charles Botta (left) with
owner Anthony Spinola
The dining room at
Acropolis Gyro House & Grille.
Loukoumades or honey balls
Dolmades or grape leaves stuffed
with rice and herbs.
Photos provided by Acropolis Gyro House and Grille.
Anthony Spinola, Owner,
Acropolis Gyro House & Grille