The Washington Post asked “
What’s the best sandwich in DC?
” and split the results into eleven different categories. In the Gyro category the winner came from Montgomery County based local chain–
The Big Greek Cafe
.
In early March, the Washington Post set out to find the best sandwiches in the DC area by asking readers for their favorite picks and reasons why they stood out. Nearly 150 responses were collected and categorized into 11 groups, such as Best Philly Cheesesteak, Best Reuben and more. Readers then voted on the top three nominees in each category, with input from Washington Post staff. After tallying over 730 votes, winners were determined for each category, and the WaPo team sampled the winning sandwiches to ensure quality.
Founded in Montgomery County in 2009 by twin brothers Nikos and Simos Marmaras, the restaurant chain is a heartfelt tribute to their mother, Koralia Marmaras, whose dream was to open a restaurant that served the comforting, delicious food she prepared at home. The Marmaras family’s dedication to food stretches back generations, with their father, Vassilios, having immigrated from the Greek island of Andros and working in restaurants since 1968.
The Big Greek Cafe prides itself on using the freshest ingredients to craft traditionally-inspired Greek dishes. Their menu boasts a wide array of classic offerings, from savory Gyros and Souvlaki Pita Sandwiches to hearty Moussaka and Pastitsio. Diners can also indulge in popular appetizers like Tzatziki, avgolemono soup, and Spanakopita, or opt for the Big Greek Salad or Grilled Chicken Greek Salad. With multiple locations across Montgomery County MD, including Silver Spring (where the first unit opened), Rockville, Kensington, and Bethesda, The Big Greek Cafe has become a local success story, recently
expanding into VA
.
The
Washington Post
writes, “The signature gyro arrives flanked by an appetizing cube of salty feta and a pulse-quickening peperoncini. A toasty warm pita envelops tender strips of shaved beef and lamb showered with refreshing diced tomato, raw red onion and cooling yogurt sauce.”
