Samos Restaurant

Samos Restaurant was opened in 1977 by Nicholas Georgalas, who is still owner and head chef. The restaurant started off as a small carryout, serving mostly sandwiches, fried chicken, and french fries. Over the years, the menu slowly grew to include many of the classical greek favorites, including souvlaki, dolmathes, and gyro. Business started to grow, and lines began forming out the door and around the block. In 2000, Samos expanded its dining room when the building adjacent to the restaurant became available. Today, the award-winning food and service have established Samos as one of the best restaurants in Baltimore. Samos hours of operation are Monday through Saturday, 11 a.m.-9 p.m. Closed on Sundays. We are BYOB (bring your own beer & wine), however we do assess a $2.00 service charge for each adult that is drinking. Catering is available, but please call the restaurant by 11:00 a.m. to make arrangements and get pricing info. For larger catering orders (25 people or more), please call 2-3 days in advance. We DO NOT accept credit cards. We do not take reservations. Samos is a Greek island in the Eastern Aegean Sea, located between the island of Chios to the North and the island of Patmos to the south, and off the coast of Turkey. The area of the island is approximately 290 square miles (33 miles long an d 9 miles wide). Its one of the principal and most fertile of the islands of the Aegean Sea. The economy of Samos depends mainly on the tourist industry which has been growing steadily since the early 80s. Main agricultural products include, grapes, honey, olives, olive oil, citrus fruit, dried figs, almonds and flowers. The Muscat grape is the main crop used for wine production. Samian wine, known primarily through the sweet Muscat type, have won prestigious international and domestic awards. There are many famous people connected with classical Samos. Among them are Pythagoras, who in 1955 had the town of Tigani renamed Pythagoreio in honor of the famous mat