Ji-Roz is the kind of Greek kitchen you get when someone grows up in Greenville, trains at Le Cordon Bleu in Chicago, and comes home to cook the food he was raised on. The menu is built for sharing: mezé, or small plates, meant to reach the table a few at a time while everyone picks and passes, the way a Greek meal is supposed to unfold.
Most of it is scratch-made from fresh, locally sourced ingredients, down to the greens in the salads. Reviewers keep pointing to the octopus first, then the pulled-lamb gyro, the lemon soup that gets singled out again and again, and the loaded fries piled with gyro meat, tzatziki, and feta. There is a real wine program alongside the food, a happy hour at the bar, and a full catering operation that runs from office drop-offs to weddings.
The owner is known to work the room and tell the family's story himself, and the restaurant has been part of Restaurant Week South Carolina. Look past the small plates and the mains hold their own: a whole lemony branzino served bone-in, a goat stew, salmon, and a lamb burger, most of it built on the same farm-to-table sourcing the kitchen keeps to across the menu.