"We have gyros, burgers, beef, hot dogs and poor boys," Sophie said. "We have 14 different appetizers."
Why the expanded menu?
"We like to eat," Sophie said. "Our vendors like to bring in samples of stuff that tastes really good, so we like to include it on the menu. And we're big on quality, too."
The beef is 100 percent beef with no fillers. The chicken is farm-fed and raised without hormones. Sophie said their gyros contains a special blend of beef and lamb with no added soy or fillers of any kind.
"Our sauce is homemade," Sophie said. "We make it ourselves."
The restaurant has experienced a fire, as a bit of urban legend says, Sophie said. And except for its nine months of remodeling, it has never closed since her father opened it.
In fact, Nick opened other restaurant's before Nicky's Gyros, but the Nicky's Gyros building is the only building he bought.
"He said, 'This one I'm keeping,'" Sophie said.
One other tradition is still going strong at Nicky's Gyros.
"Mom [Betty] still makes the final decisions on everything," Sophie said.