The D’s Souvlaki @ Fury & Son Brewing Company, 46 Concorde Drive, Keilor Park. Phone: 0404 818 137
Could it be?
That the parched desert that is eating in Keilor Park – and surrounding the Star Weekly office, in particular – is giving way to new blooms?
Yes – it is so.
In coming weeks, CTS will chronicle a sooper dooper Greek bakery/cake shop that has opened up in Keilor Park – and walking distance from my office.
In the meantime, The D’s Souvlaki has taken up residence in our resident brewery.
We’ve been meaning to try The D’s souvlakis for a while, as they’re apparently highly regarded.
But its long-time location on Matthews Avenue over in Airport West proved tricky for us Yarraville boys – no lunch service and a night-time drive too long when similar options abound closer to home.
But the D’s crew is now on the same block as Star Weekly, lunch and dinner is being served on Thursdays, Fridays and Saturdays – and the the joint has hit the ground running.
Indeed, it seems this classy souvlaki operation is an even better fit for the area and its brewery than the previous tenants, the Houston’s barbecue team.
The D’s Souvlaki is tapping into the plethora of Keilor Park and environs workers, presumably as tired as I of the tawdry fare of the many local tradies cafes.
As well, the D’s move to a new location has pulled regular night-time customers right along.
The menu (see below) is a simple, compact list absent such accessories as chips.
That’s fine by us – and no doubt helps with turnaround times.
However, my first visit, on the second day at the new location, does prove to be something of a trial.
It’s hosing down with rain, I arrive at an unusually (for me) late, post-noon hour and the crowds are building.
But all becomes good and fine when contemplating and eating my medium lamb souvlaki ($12).
This is excellent stuff – good, ungristly meat, all the usual souvlaki bits in good order.
I return the following Friday and enjoy a much earlier and sunnier outcome.
This time I go the medium chicken – also priced at $12.
Now, chicken souvlaki – or doner or shish – is not normally my style, but journalistic duty requires variance from the previous week.
But I’m happy as this, too, is a winner.
If, in both cases, I have wished for more flame-induced salty crustiness, I understand that souvlaki is a dice roll of luck and timing.
In any case, continued visits to The D’s Souvlaki for this lad’s Friday lunch are a safe bet.