Generosity the word at Downtown diner
Eight years ago, Danny Georges changed the Downtown sandwich landscape at Danny’s Deli when he began to stack corned beef and pastrami to heights previously unseen.
Georges, who comes from a restaurant family in Cleveland, sold Danny’s to his uncle Joe when he opened Lexi’s on Third, a breakfast-and-lunch spot, in 2011.
“I had an opportunity to build my own dream kitchen,” he said.
Lexi’s is still big on meats. One might certainly pause at Lexi’s soaring Reuben ($12.50 for a regular, $10.50 for a “slim”) – a classic meal that requires an unrestrained appetite. The pastrami ($9.50, $11.50) still is a house favorite.
“Our family is famous for being generous,” said Georges.
A number of specialty sandwiches are available, such as the “Tower” ($16.50), which might require a knife and fork: corned beef, roast beef, pastrami, turkey, Swiss cheese, lettuce, tomato, mayo and spicy mustard on toasted rye.
Yet, “I didn’t want to The gyro and a berry salad at Lexi’s on Third What: Lexi’s on Third Address: 100 E. Broad St. Hours: 7 a.m. to 3 p.m. weekdays Contact: 614-229-5394, www.lexisonthird.com
be seen as just a meat haven,” Georges said.
The “veggie lovers” wrap ($7.50) combines freshly sliced avocado; mushroom; cucumber; sun-dried tomato pesto; cheddar, Swiss and American cheeses; and red onion in a tortilla.
The most popular item on the menu is the gyro ($6.50), featuring vertically spit-roasted meat with lettuce, tomato, onion and real
tzatziki, the classic Greek yogurt sauce.
“Homemade tzatziki sauce, I think, is what separates ours,” he said.
Offering a full slate of fairly standard breakfast fare, Georges recommends the “brick” ($5.50), a toasted wrap containing bacon, scrambled eggs, home fries and cheddar cheese.
Among the burgers, the veggie option is filling, Georges said, with cauliflower, quinoa, fresh vegetables, farro and grains. Condiments are available on request, he said.
The berry salad ($5.50, $7.50) balances sweet and savory, Georges said, and features greens, seasonal berries, cranberries, toasted pecans and crumbled blue cheese dressed with balsamic vinaigrette.
The Greek version is a colorful mix of greens, tomatoes, cucumbers, banana peppers, Kalamata olives, red onions and feta cheese drizzled with a basiland-oregano dressing.
With all salads, chicken and gyro meat can be added for an extra $2.
Another source of pride is the house-made hummus ($4).
“I’ll put it up against anyone’s,” Georges said.