The Mad Greek
Greek restaurant · Baker ·
Greek & Med fare, gyros, fried zucchini, milkshakes
Greek & Med fare, gyros, fried zucchini, milkshakes
"Prior to the pandemic, the Mad Greek was one of the most well-known restaurants along Interstate 15, the main focus of the town of Baker, which stands as the last major marker before reaching Las Vegas from LA. Founder Larry Dabour opened the place with his family in 1990, developing a bit of a cult following among road trippers and truckers. The blue-laden interior conjures images of Aegean islands and bright skies. Most diners come for the gyro wraps and plates, heaping portions of ground lamb and beef, pork, layered chicken carved to order. Crispy fried falafel also make for filling pita sandwiches served with earthy tahini and hummus. There are also fast-food favorites like burgers, fries, and patty melts, plus ice cream shakes (strawberry is the most popular)." - Matthew Kang
"A rite of passage for Southern Californians traveling between Los Angeles and Las Vegas, The Mad Greek has decades of history as a favorite lunch spot for travelers. There may be no more popular stop in the state than the Greek on a Sunday afternoon, as Californians return west from a weekend jaunt to Sin City. The baklava, whether in traditional form or mixed into a milkshake, makes for a great snack while navigating the 15." - Vox Creative
"The Mad Greek will be your last pull-over before Vegas so make it count. For whatever reason, people are just drawn to this place and Mad Greek has positioned itself as the most recognizable restaurant along the entire 1-15 corridor. Mad Greek will also tell you they have “America’s Best Gyro” on the menu. That is not true. It is probably the best gyro you’ll have that day though so go ahead and order one to be passed around the car. And then draw your focus solely to the strawberry shake. Because it’s 112 degrees out and this beautiful, football-size calorie dump actually is America’s best." - brant cox
"The Mad Greek will be your last pull-over before Vegas so make it count. For whatever reason, people are just drawn to this place and Mad Greek has positioned itself as the most recognizable restaurant along the entire 1-15 corridor. Mad Greek will also tell you they have “America’s Best Gyro” on the menu. That is not true. It is probably the best gyro you’ll have that day though so go ahead and order one to be passed around the car. And then draw your focus solely to the strawberry shake. Because it’s 112 degrees out and this beautiful, football-size calorie dump actually is America’s best. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Sitting on Baker’s single strip between Los Angeles and Las Vegas, a faded blue-and-white diner wrapped in Greek effigies draws long lines of weary travelers and multi-generational locals alike: the Mad Greek. I watched billboards begin about 100 miles out and saw cars queue up on any busy Sunday; inside most people order the basics—a gyro with rice, a surprisingly crisp salad, or something sweet like a creamy in-season strawberry milkshake or baklava—and many tables end up with both. Owner Larry Dabour runs the 24-hour Baker location with his wife and children, and the place has been humming for 28 years: Dabour says they serve about 1,600 people on a typical Sunday and 800–1,000 on weekdays, and the Baker restaurant clears close to $4 million in gross sales annually. Operating in the high desert means constant logistical challenges—no bank or grocery in town, expensive electricity, and supply runs over an hour to Las Vegas or Barstow—so Dabour stresses consistency, quick service, ample storage (they outgrew their kitchen eight years ago), and paying above minimum wage to retain the town-based staff. I also noticed gyro breakfast burritos on the menu, a history of late-night steaks and coffee for truckers, and a recently expanded Mexican side driven by popular demand; despite the harsh location, the Mad Greek remains a profitable, family-run meeting point that keeps generations coming back." - Farley Elliott