When I set out on the road to visit Kafe Neo, I was a tad worried I wouldn’t be able to find the Greek eatery among all the businesses located on Highway 99 in Edmonds.

Next time I’ll just remember to look for a noticeable line of people.

Kafe Neo reopened about three weeks ago after closing in February for substantial remodel work, which was undertaken in order to “get some more atmosphere,” in the place, said owner Sofeea Huffman.

Improvements include doubling the size, from 1,200 square feet to 2,400 square feet, a larger deck area, new booths, tables and chairs, flooring, paint, a larger kitchen and a large roll-up window in the dining area that allows patrons sitting inside to feel as if they are outdoors.

“It brings the outdoors in and the indoors out,” said Huffman.

Although the line of people waiting to order extended out the front door, it moved surprisingly fast when I frequented the locale. Everyone must have been hungry. When my turn came, I ordered the Greek Chicken Salad ($7.75), a cup of Avgolemono soup ($1.95) and a Baklava ($2.75) “to go.”

The very large Greek Chicken Salad was topped with marinated, charbroiled chicken breast, tomatoes, onion, cucumber, green pepper, feta cheese and Greek Olives (note: they have pits). The concoction was topped with tzatziki sauce and Greek vinaigrette dressing.

The soup was every bit as good as the salad and featured chicken and rice with an egg-lemon broth. And although the baklava was specifically ordered “to go,” it traveled no further than my fork. The blend of honey and walnut layered in fillo dough was some of the best I’ve tasted.

Not surprisingly, the remodel work has been well received by patrons, said Huffman. While the restaurant previously garnered a larger lunch crowd, there now is an almost equal crowd for the third meal of the day.

“We have probably doubled our business,” said Huffman, who opened a second location in Marysville about three years ago. “It has been really nice.”

Noticeable differences don’t end with the decor. Change also struck the menu, which has expanded. Classic favorites, such as traditional chicken and lamb gyros were retained, but six new sandwiches were added, including calamari and shrimp gyros.

In a matter of weeks, Huffman hopes to add a “nice beer and wine list,” to the menu, as well as table service and an even more expanded dinner menu. For now, dinner customers will continue to order at the counter, which also is the lunch routine.

The Greek dishes (mostly family recipes) are prepared by Huffman and several other cooks, who she trained. Some dishes, such as the new calamari gyro, are Huffman’s own creation.

“We’ve upped the menu to be more contemporary,” said Huffman, whose father immigrated to the United States from Greece when he was 25 years old. “The basics are all family recipes.”