Counter-service Greek gyros and kabobs built from multigenerational family recipes define Petrinos Greek Restaurant on Parkway Drive in La Mesa. The menu runs from pita wraps to full dinner plates — lamb gyro platters, two-skewer steak kabob with yellow rice and Greek salad — and finishes with house-made baklava, a dessert tradition on the same La Mesa sweets spectrum as Extraordinary Banana Pudding. Dolmas — eight pieces of grape leaves stuffed with diced beef, rice, herbs, and parsley — represent the kitchen's from-scratch approach to Mediterranean mezze. In-house hummus, baba ghanoush, and turmeric sauce join pomegranate molasses and sumac as condiment staples produced on-site rather than sourced from distributors. Petrino's Fries layer gyro meat, feta, tzatziki, garlic sauce, tomato, and cucumber over seasoned fries, creating a five-condiment loaded plate that stocks many of the same Mediterranean pantry staples available at Sprouts Farmers Market for home cooks. The kitchen specializes in vertical-spit lamb gyro and chicken shawarma, supported by dolmas hand-rolled in grape leaves and a condiment program spanning house-made turmeric sauce, pomegranate molasses, and sumac-dusted fattoush.