Of all the things that are hard to adapt to for college students, the simple issue of figuring out how to get a good meal can be incredibly destabilizing to the grindset. After hours of pouring over textbooks and problem sets, it can be easy to miss the days of something home-cooked and full of love. Enter: Voula’s Greek Sweets.
Founded in 2012, Voula’s (run by namesake Voula Katsetos-Garwood) has blossomed from a tiny three-table shop to a bustling melting pot of both Rochesterian and Greek culture, perfect for vegans and vegetarians looking for something beyond the Dougie pasta line.
Upon entering the restaurant, you are immediately embraced by the clinking of ceramic dishes and a homey, warm atmosphere that rivals only the comfiest of coffee shops. Every corner of the restaurant overflows with trinkets, ranging from stacked teacups to soda bottles that boast a patriotic pair of Greek flags.
As is common in the South Wedge neighborhood, local businesses keep the fridge freshly stocked with Happy Gut Sanctuary and Kat-boo-cha drinks. Voula’s merchandise — aprons, hats, and house-made sauces, to name a few — neighbor the fridge, alongside stickers and flyers for upcoming events that sprawl across the walls.
Handwritten signs denote pricing for evil eye bracelets, earrings, and 50-cent candies, as well as an abundance of Greek sweets, which immediately catch the eye from the front door (and stay in your sight — for better or worse — at every angle in the restaurant).
Accompanied by a couple of friends, our staff at the CT rolled up to Voula’s at the only possible time that worked for everyone’s packed Google Calendars (10 a.m. on a Saturday). The patronage was relatively light due to our early arrival, so it was easy to find seating and get the orders rolling.
We ordered a variety of breakfast and lunch items, including some vegan alternatives to classic Greek cuisine. Some notable picks included the vegan spanakopita, which was dense but hearty — and more filling than its flat appearance would initially suggest — and the Mt. Olympus Plate, which was chock-full of perfectly lemony potatoes and eggs with a gravy-like lentil topping.
The Greek palate shines through the entirety of Voula’s menu, and as a result, the flavors are unapologetically olive and lemon-forward. Many of the options also include fresh lagana flatbread, which has an airiness that complements the natural heaviness of the oil and dairy present in many of the dishes.
All of the elements in Voula’s cuisine are delightfully basic, so for those used to sauces that obscure the natural flavors of spinach, tomato, and more, a meal at this establishment may take you by (hopefully) pleasant surprise. For example, in reference to the Mt. Olympus Plate, CT alumnae Sarah Woodams mentioned that the dish “might not be the best option for people that are lentil averse.”
Voula’s also does baked goods, which they do irresistibly well. A simple glance at the pastry display proves to be a nut lover’s dream. The majority of the pastries are riddled with walnuts, almonds, and pistachios galore. People with nut allergies beware.
For those who like staying in their confectionary comfort zone, the baklava is equal parts flaky and sticky. Due to the rosewater syrup, it also contains just the right amount of sweetness to make it easy to devour a whole piece without thinking. There is also a vegan baklava option, which is more of the same (so, utter deliciousness).
The galaktoboureko (a milk custard pie) was worth every penny. The sweet farina-based filling was lightened up by its flaky phyllo dough exterior, which was accompanied by a shining hint of lemon. For a gluten-free and nut-free option, the rizogalo (a rice pudding), which was sprinkled with cinnamon and served cold, was equally hearty.
Fully sated and equipped with leftovers — courtesy of the large serving sizes — we left Voula’s with immediate plans for another visit in the works.
So, take it from us: Making that hundredth when2meet (or, using ours to find a friend to go with) might be worth both the full heart and stomach you’ll gain from stopping by.
