Customers from the Fiji Islands:

We are Fijians from Fiji Islands. Reside in Union City, CA. While going to Reno we stopped at Colfax. Nice people in town, esp. Elan Vitkoff. We felt like home, thank you very much for your hospitality.
The Narayan Family. 12-22-12

Wonderful Reviews

Finding your Greek Bistro wasn't easy but so worth it! Thank you for the gyros, the iced Turkish coffee, the history lessons and the fabulous baklava! Sofia is a delight! This will defiantly add this to our regular stops when traveling to and from San Francisco! - Cathy, Reno, NV.

I just wandered in and I know I'll be back!- Susan Deane, Nevada City, CA.

I grew up in Colfax, and recently returned to find that there is FINALLY a healthy, tasty option available. Only problem is you should have been here 10 years ago! - Alicia Lampley, Monterey, CA.

My first gyro I had, and it will probably be the best! -Jordan

The best gyro I've ever HAD- here in my own backyard. Who knew? Can't wait to try the rest of the menu items. -Lucinda Porter, Chicago Park, CA.

"Excellent food! We're from San Francisco. Wonderful to have this quality of food in the Foothills!" - Cheryl Friedman

"We greatly enjoyed learning about your history and Colfax history as we dined in your homey bistro. The gyros was tasty, too! We'll visit again when in Colfax." - All the best, Lou and Michelle

"The Gyro was delicious! Turkish latte was good."

"A perfect place along Hwy. 80. I'll be back." -Lady Jill Reno       

Happy Customers

"What a nice drive here- We enjoyed the authentic falafel and gyro, and the bakalava was delicious. Really nice to talk to you (Elan). Good Luck with the business." -San Juan Ridge Crew, Nevada City

Lovely Review

"What a pleasant meal I had here today. Thank you for your hospitality and delicious food." Evan T.

Wonderful Review..... " I have been curious for a long time, was very impressed with my lunch (gyros). Thank You." -Carol, Grass Valley

Read Our Yelp Reviews

 7/12/12 This restaurant is quirky for certain, but it's the only game in town as far as Greek/Mediterranean food is concerned. Furthermore, as a vegetarian, it's nice to have the option to eat out in very small towns. The Greek Bistro offers things like spinach spanakopita, baked not microwaved, and home-made Turkish coffee or Turkish lattes. The owner orders her baklava from a specialty Greek bakery in Sacramento, so it's very good when you get it fresh. For meat-lovers, this restaurant offers traditional spiced lamb's meat off of a spinning spit, just like you might find in the burroughs of New York... - Chelsea C., Grass Valley, CA

 7/1/12 We have been to many Greek restaurants in Sacramento, and this one is comparable if not better. The tahini sauce was wonderful, as was the entire meal. We had dolmas and gyros and enjoyed it all. It is an old building, homey and comfortable. We will return. - Ellie C., Applegate, CA

 4/26/12 I have known this bistro since it opened. I'm originally from Southern California, so I've seen a variety of ethnic places, people, and food. The owner is gregarious and passionate about her bistro and the town she is trying to better. Elan (the owner) has a vision to bring people into Colfax and make it a better place. Try it and see! She has some great Greek food (we tried the dolmas and falafel, and they were very tasty), and her beer selection is broad and interesting... - Adrian

3/4/12 I enjoyed a GREAT dark Greek beer for $4 while listening to a local musician. It was fun and refreshing! - Mike A., Meadow Vista, CA

 3/2/12 We enjoyed our meal at the cafe. The owner was very friendly, and we had a great time listening to the live music. The gyro was exactly the way you would find it at and old world gyro stand. The baklava was the best I've had in years. We love the building. - Eric R., Lincoln, CA

www.facebook.com/greekbistroatcolfax

Art Gallery Grand Opening!

Today we are ecstatic to open our art gallery for the first time during the Colfax Art Walk. In our back studio, we are featuring some very talented local artists. We are currently enjoying the company of several Art Walk patrons while being serenaded by the Celtic music of Larry Laverne. Stop by 30 N. Main in Colfax, CA and join us! If great food, art, and music aren't enough for you, we are also hosting free wine tasting tonight. What fun!

Falafel Recipe

ingredients 1 cup dried chickpeas 1/2 large onion, roughly chopped (about 1 cup) 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2-1 teaspoon dried hot red pepper 4 cloves of garlic 1 teaspoon cumin 1 teaspoon baking powder 4-6 tablespoons flour Soybean or vegetable oil for frying preparation 1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Tzatziki Sauce Recipe

Ingredients 1 c. good quality plain yogurt (Greek style is best), drained overnight in cheesecloth slightly less than ½ cucumber, grated 1 T. fresh dill or mint juice of ½ lemon 1 T. olive oil ½ clove garlic, minced 1 T. fresh parsley, chopped finely How to make it Place grated cucumber in a colander and sprinkle with 1 T. salt. Let sit to drain for 2 hours or overnight. Rinse cucumber in water and dry with paper towel. Add cucumber to yogurt with remaining ingredients. Let sit refrigerated for a few hours so flavors will blend.

Authentic Hummus Recipe

Ingredients 3 cups dry garbanzo beans, soaked overnight 1 pinch baking soda (optional) 1/2 cup extra-virgin olive oil 3/4 cup tahini paste 1/4 cup fresh lemon juice, or more to taste 1 large clove garlic, minced, or more to taste 1 teaspoon ground cumin salt to taste 1 tablespoon extra virgin olive oil, for drizzling Directions Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours. Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.