By Emily Monaco For chef Jerry Goumroian, it’s high time Greek food outgrew its fast-casual image. “I think a lot of times, when people think about Greek food, they think about diners,” he says. “That kind of greasy spoon: moussaka, pastitsio, flaming cheeses, and things like that.” And he should know. Goumroian was raised by owners of such eateries, a background that inspired him to make his career in food. After graduating from the Culinary Institute of America, Goumroian returned to his hometown of Las Vegas – not just to work in such prestigious kitchens as Guy Savoy’s, but also to launch …