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Friday, December 27th, 2013 Issue 52, Volume 17.

The Greeks, known for family-style dinners, lively music, and cuisine, use staple ingredients like olive oil, wheat and wine for their dishes. This combination makes My Big Fat Greek Restaurant a perfect fit for the family-friendly wine- and olive-producing region of the Temecula Valley.

Upon entering the double doors guests are welcomed with a big, Greek-style smile and "hello" from a host or the owner himself, Alan Krier.

Krier opened the restaurant eight months ago with his business partner Reeve Benaron.

The two wanted to bring to the Valley Greek-infused, Mediterranean dishes local residents can enjoy without needing a passport.

At My Big Fat Greek Restaurant, the atmosphere is about entertaining the guests who are catered to and treated like family.

"I love to get to know my customers and create relationships, getting to know them so well we banter back and forth with jokes and ribbings," said Krier.

Having repeat customers means to Krier that he and his staff are doing things right.

"We work hard to maintain consistency in the quality of food we serve, the presentation and a helpful attentive staff," said Krier. "If you order our Watermelon Salad which has heirloom tomatoes, cucumbers, and manouri cheese or the popular Colorado Lamb Chops, you should have the same quality of meal every time you come in and order."

The menu at My Big Fat Greek Restaurant Advertisement [ Berry-Bell and Hall Mortuary ] has a wide variety that can please many palates. They offer lamb served up as a gyro, or grilled lamb chops, fish such as salmon or trout, and appetizers like traditional Tzatziki or Dolamathes (stuffed grape leaves).

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