Soro's Menu
Lunch
Artisan Style Greek Pizza with choice of Chicken or Gyro Meat $15.00 Each pizza is done on hand made dough with onion, green and red bell pepper, tomato, mozzarella cheese, kalamata olives, and tzatziki. Dinner Chicken and Shrimp Pesto Tortellini $20.00 Chicken and Shrimp with Tricolor Cheese Tortellini tossed in a homemade pesto cream sauce. About Soro's Mediterranean GrillSoro’s Mediterranean Grill, located in the heart of Old Town Temecula in Southern California, offers homemade lunch and dinner options that are sure to satisfy the most discerning of tastes.The Soro family, including Papa, Sheri, Dylan, Derek and Ashley, live with values that they wish to share with the people they meet. Upon entering the restaurant, you will notice that there is one, never a dull moment, two, you will always be surprised with Papa, and three, the Soro family wants you to feel that you are and forever will be a part of the family. This creed is evident when you arrive, as Papa or Dylan have a hearty hand-shake, kiss and hug waiting for you. Being an extended member of the Soro family is paramount to their success and why guests come back again and again.
Soro's Mediterranean Grill Hours: Sun-Thurs 11am-8pm Fri-Sat 11am-10pm 28464 Old Town Front Street Temecula, CA 92590 (951) 587-8082 www.sorosgrilltemecula.com About The ChefsBefore opening his own restaurants, Papa Soro earned the position of Head Maitre d’ at the Hotel St. Regis across the street from General Motors in downtown Detroit. He was also flambé captain at Café Capri in Sacramento. His tableside cooking style of flambé’ was perfected here where regular customers consistently asked for his service. The show stopping presentation earned him honors and polished his ability to entertain the most discerning of guests. As you dine today at Soro’s Grill, you will have the opportunity to enjoy the same flambé presentation right at your table.
The appeal of hommus used in cooking sauces and dressings really took off when Papa’s son, young Dylan Soro, began working in his father’s restaurant, Wally’s Kabob, in Detroit. The nine year old, barely able to see over the stove, began following Papa’s recipes and sautéing mouthwatering cuisine. “From then on...,” explains Dylan, “I always wanted to work with my ol’ man!” It was here that Papa created flavored hommus in order to appeal to the tastes of his guests that were looking for something other than the everyday tarter sauce to dip their Fish & Chips in. In the back of the kitchen, Papa began selling his flavored hommus, pita chips and Mediterranean salads to boutique delis, markets and other restaurants, building his clientele. In the mean time, Dylan graduated from high school, and traveled to San Diego to visit his aunt and cousins. Two days later, he called his father and told him he wasn't coming home. “I love it here!”, he exclaimed. Papa then made the drive from Detroit to San Diego and discovered Temecula. The feeling rubbed off on Papa. They sold their house as well as their business. Dylan and Papa instantly realized there was a void in Southern California for the flavored hommus, salads and pita chips that were so popular in Detroit. They began selling the chips, first to small deli’s then to the giant retailer, Costco. Papa introduced the concept of “road shows”, where he gave customers samples of the products with the hopes that they would buy them from him and be carried in the chain’s stores. The rest is history and Waleed’s Pita Chips are a huge success! 
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