Editor’s Note: This article is a review and includes subjective thoughts, opinions and critiques.

In NBC’s “The Good Place,” when asked why the show’s not-quite-heaven has so many frozen yogurt (froyo) shops, the character Michael answers that “There’s something so human about taking something great,” referring to ice cream, “and ruining it a little so you can have more of it.”

As a froyo aficionado, I was taken aback by the line –– froyo isn’t objectively worse than ice cream. In fact, I’d assert that it’s better, especially considering the diversity of toppings involved. I’ve never liked sprinkles, but granola? I love granola. Goji berries? Strawberries? Coconut? Keep it coming, please and thank you. 

So when Yiaya Greek Yogurt, located at 520 Bryant St., finally filled the froyo gap in Downtown Palo Alto, I knew I had to try it out. Clearly, so did the rest of the Stanford community. Named after the Greek word for “grandmother,” Yiayi opened its doors to over 2,000 patrons for its grand opening on Oct. 30.

Over the last few weeks, the lines have tapered, but by no means vanished. Helen Griffith ’30, a news writer at the Daily, went with two of her friends a few days after Yiaya’s grand opening. Their experience was positive, despite the long wait time. “Having someone at the door with their job counting the people to let in kind of insane,” she said. “But I would honestly wait in a long line to get in again anyways.” High praise. Seeing as they already have an average rating of 8.6/10 on Beli, I couldn’t wait to try it myself. 

Since the establishment prides itself on a Greek-inspired aesthetic and yogurt, I felt it was only right to bring my Greek friend –– Evgenia Manolidou Chatzi, a third-year Ph.D. student in physics –– along for the ride. We went Friday afternoon. Much to my surprise, the store was almost empty, with just a few patrons sitting outside. It made me wonder if Yiaya was a two-week wonder. Unlikely, but it does suggest that going before the dinner rush might be a way to avoid their extremely long lines.

Yiaya carries both frozen and fresh Greek yogurt, but both Manolidou Chatzi and I opted for the former. Our bases were a blend of the honey and mixed berry flavors for Manolidou Chatzi and their dairy-free coconut yogurt for me.

Honey yogurt sign inside the store (Photo: SANYA GUPTA/The Stanford Daily)

While the yogurt itself is scrumptious, the toppings are where Yiaya really shines. With 24 toppings conveniently located in the center of the store — including some Greek staples such as halva, coquito, goji berries, pomegranate seeds, baklava and their signature pistachio chocolate mix — they’re hard to miss. Manolidou Chatzi topped her yogurt with caramelized banana, granola, baklava and pomegranate seeds. Finally in topping paradise, I was much less reserved than Manolidou Chatzi with my toppings. I got every single berry offered, granola, sliced almonds, candied pecans and baklava. I told you I love my toppings. 

Manolidou Chatzi (top) and my (bottom) yogurt bowls (Photo: SANYA GUPTA/The Stanford Daily)

Stanford student critics on Beli also enjoyed the toppings, praising their variety and uniqueness. 

If we could describe each of our bowls in one word, it would be fresh. Despite being pre-cut in self-serve bowls all day, the fruit somehow still tasted fresh. We, alongside other patrons, agreed their flavors tasted natural but punchy… with the exception of the plain yogurt. “The plain flavor was very boring; I would probably not get that flavor again,” said Griffith. She enjoyed the mixed berry flavor, though. “A bit tart, but I liked it.”

Yiaya;s storefront located at 520 Bryant St. (Photo: SANYA GUPTA/The Stanford Daily)

While eating our froyo, Manolidou Chatzi and I talked about the store’s Greek focus, particularly its name. “Well, grandma is always right,” she said, “never argue with Yiaya.” She joked that even her mother could “never replicate Yiaya’s recipes.” While Manolidou Chatzi perhaps didn’t feel entirely at home, she was reminded of home just the same. She has qualms with the baklava topping, though –– “it wasn’t canon, it was mostly phyllo.” We both would have loved some nuts or honey in the crushed baklava pieces.

Let’s talk about the price. Yiaya offers both frozen and fresh yogurt, priced at $1.30 and $1.35 per ounce, respectively. The average cup costs roughly $11-12. Manolidou Chatzi and I each paid around $12 for our cups. Yiaya does, however, offer a 10% discount for all students who present a valid Stanford ID. I love when companies pander to their audience.

Most patrons didn’t find the price to be too high, especially for Palo Alto. Students used froyo prices in other cities as points of reference. Griffith said the price was comparable to the froyo scene in Ohio; Manolidou Chatzi found the price relatively similar to what she would pay in College Park; I can safely say that NYC and Seattle froyo prices are on par with, if not higher than, those at Yiaya.

Shortly after our Yiaya visit, a few friends and I got dinner in the area the same night. By 9 p.m., the crowds had made their way over, and a line to enter Yiaya had formed down the block. People really seem to love their Yiaya froyo.

I apologize for ever doubting the tenacity of Stanford students trying to get frozen yogurt. That’s unsurprising given the delicious taste— not too sweet, exceptionally fresh, personalizable –– “Just how Yiaya would want it,” as the shop shared on Instagram. 

Yiaya has earned a spot on my “list of places I like on University Ave.”