Owner/chef Loucas Pericli spells the restaurant's name with a K instead of a C because he wanted it to be different. Still, he offers the Greek standards his regular customers come 2-3 times a week for, including lamb gyros, chicken souvlaki, moussaka, spanakopita (spinach pie) and the best-selling Greek salad, mounded with feta cheese. There's also a Country Greek Salad made with chunks of green peppers, tomatoes, cucumbers, onions and stuffed grape leaves.The dessert favorite is the walnut- and honey-filled baklava. A graduate of the Culinary Institute of America, Pericli has owned the 100-seat restaurant since 1989, where diners can order wine, beer, ouzo or Greek brandy. Private parties are available and kids can order from their own menu.