Let me first say that Argo does try, but they should try harder. When I was growing up, I lived next door to a Greek family which had a restaurant, not only was I afford the opportunity to try "real and authentic" Greek restaurant staples. I was also able to consume home style Greek delicacies.
Argo's sadly could do much better. My observations about the sub par quality is as follows:
Argo Plate:
Dolmas: Stringy grape leaves which means old. Dolmas are supposed to be made with young grape leaves (not stringy), not old decrepit past their prime mulch leaves. The filling for the dolmas lack flavor and substance. Old grape leaves are considerably cheaper than young leaves.
Melitzanosalata: Eggplant dip basically, lacked flavor, needed some more zest and spices.
Anywhere you go, the dips come free of charge with pita bread for dipping, how else are you going to eat it? This place charges for pita bread, which shows you how much the owners are willing to cheat you out of your money.
Spanokopitas:
Spanakopitas are supposed to be fully stuffed with spinach, cheese, and onions to the point in which they resemble over stuffed pillows. I've have had them this way in Athens as well as in the states, this is the way in which they are supposed to be served. They are supposed to be light and flaky and made with phyllo dough on the outside with a moist and tender center of cheese, spinach, and onions. There are supposed to be at least 6 sheets/layers of phyllo dough.
I was served a bastardized version of something that barely resembles what the dish is supposed to look like. They were not made of Phyllo dough, but instead made of puff pastry which is considerably cheaper and only 2 layers. There was barely any filling in the center of each piece. When one bites into them, they are as hard and crispy as if someone had precooked them, froze them and reheated them in the microwave.
Moussaka
Moussaka is supposed to be moist and tender, it is supposed to be filled with lamb or beef with a bechamel sauce and two kinds of cheeses on top. Their moussaka is dry crumbly and falling apart, with a distinct taste of ground pork. The dish was heated in a microwave.
Souvlaki
Lacked the zest of lemons, was not marinated long enough for the meat to be tender. The meat was tough, showing that they used the cheapest cuts of meat from the animal.
Baklava
Baklava is supposed to be made with at least 10 sheets of Phyllo dough with 8 layers on top and 2 to three on the bottom. Its supposed to be like the Spanokipitas light and flaky yet tough and moist. It's supposed to be filled with walnuts and pistachios and drizzled with a honey, sugar and vanilla syrup.
Argo's baklava if you can call it that was made with a total of 4 layers of cheap puff pastry like the Spanokipitas. It lacked filling and what filling was there didn't have pistachios, just plain old ordinary cheap walnuts. The outside layers were as hard as cardboard, the syrup didnt have honey, nor did it have vanilla. When I spoke with the chef (Short Greek Guy) about it, he claimed that Baklava is served in this manner. All blatant lies, just another company trying to fleece anyone without taste buds.
Sad to say, but Argo is not truly authentic Greek food. For those who claim that it might not be possible to buy those ingredients to make authentic foods here, you are wrong. I have been able to purchase and then cook at home using phyllo, young grape leaves, etc. The results have been far superb than Argo's.
I would avoid this place unless you feel like being disappointed.
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