We added traditional Maryland Fare along with our Homemade Greek foods and appetizers plus German Gourmet Sour Beef and Dumplings that started drawing customers from as far as Washington, DC and Virginia.

We remodeled our Dining Room to a more family style setting and added Italian dishes which were eagerly accepted. Soon after, Dimitri's was ready for further expansion.

Our daughter, Christina, and our son-in-law, Tom, joined full time by the year 2000. As recently as April 2002, we completed the face-lift of the front of our building by adding Grecian columns and brilliant red neon's illuminating "Dimitri's International Grille."

Inside, the renovations were more than extravagant. We added the Aegean Room (seating of 70 plus). A new banquet and dining facility that is decorated with life-size Grecian murals and real balconies that make you feel as though you are really dining in the Mediterranean. A welcoming grand / lobby entrance accompanies this incredible room with sitting area and restrooms lavishly decorated with European tiles and granite. The deck was also extended to provide a private patio to the Aegean Room. Even the family sports lounge was refreshed to accommodate our new décor.

We are proud to announce two grandchildren were added to the family, Alexander and Kallista. They love to share bread with our guests.

Celebrating 40 years, this is how we have evolved from Dimitri's 8-Mile House to Dimitri's International Grille.

From 1962...

to 2002

A BEEF-KE-BOB® is Dimitri's own version of several layers of selected aged beef and only beef , uniquely grounded, marinated and lightly seasoned with natural herbs and spices served on a soft sub roll with sweet onions and parsley with au jus.

The closet thing to a beef-ke-bob is gyros (pronounced year-oo). Travelers to Greece sooner or later tried a gyros, a Greek sandwich with slices of marinated lamb which has been turned on a spit, then sliced and put in a pita bread with tomatoes, onions and tzagiki (cucumber-garlic sauce). Dimitri offers the gyro sandwich as well as the beef-ke-bob®, but instead of using the traditional lamb, he uses the beef from the BEEF-KE-BOB® to create the gyro sandwich. The beef-ke-bob® can also be enjoyed as a dinner, served on a bed of onions and parsley with spanakorizo (spinach and rice in a light tomato sauce).

Greek historians trace the origin of gyros to soldiers of Alexander the Great, who skewered their meat on long knives and cooked it repeatedly, turning it over on open fires.

Dimitri patented the rotisserie, a half-cylinder with glowing red grids which heated the ke-bob as it turned on a vertical spit. The rotisserie may be gone, but the recipe holds true to this day as the BEEF-KE-BOB® is baked in the oven then thinly sliced and placed in its own juices.