New Arrivals – April 2022
Posted by estiator at 11 April, at 09 : 22 AM Print
A coast-to coast glance at some of the industry’s newest additions
Charleston, SC ● THE GREAT GREEK ● thegreatgreekgrill.com
The newest location of this quick-service Greek Mediterranean franchise hosted its “Opa-Looza” grand opening celebration in February. Traditional favorites are on the menu here, including gyros, souvlaki platters, house-made tzatziki and tirokafteri, Greek-inspired salads, and sweets like baklava ice cream. The location seats 32 indoors, with patio seating for 16. Founded in 2011, The Great Greek is part of franchising giant United Franchise Group
New York City ● PI BAKERIE ● pibakerie.com
“Pi Bakerie draws on the experience and vast background of Mediterranean culture, with its roots originating from Greece,” according to the bakery’s website. For its second location, in the Financial District, the owners teamed with well-known New York restaurateurs Peter Poulakakos and Paul Lamas, who operate more than a dozen downtown eateries. The savory selection includes house-made tiropita, spanakopita, and hortopita, along with a huge range of Greek cookies and pastries and a full coffee menu.
Saginaw, MI ● LEO’S CONEY ISLAND ● leosconeyisland.com
Founded in 1972 by Greek immigrants Peter and Leo Stassinopoulos, this beloved Michigan brand now boasts nearly 70 locations. The newest, in Saginaw, brings the signature all-day menu including Coney dogs—chili, mustard, and onions on a steamed bun—along with soups, salads, burgers and sandwiches. Leo’s also offers a wide list of Greek specialties, from gyros, moussaka, and kebabs to saganaki “Opa,” pastitsio, and baklava.
Fort Lauderdale, FL ● YA MAS! ● yamastaverna.com
The name is Greek—“to our health,” of course— and the menu roams the Mediterranean region at this South Florida newcomer. Owner Memphis Garrett told a local news site that Ya Mas! aims to “transport guests to a lively taverna the likes of which you’d seek out on Mykonos or Santorini.” Among the specialties at this 3,000-square-foot eatery, which seats 85: lamb meatballs with feta crumble, whole branzino with Greek potatoes, and loukaniko, along with baklava and loukoumades. Ouzo, Tsipouro, Mastiha, and Metaxa top the drinks menu.
Grand Prairie, Texas ● MI KUZINA ● mykuzina.com
A shipping container in the suburbs might not be your first pick for “some of the best Greek food in north Texas.” But that’s exactly what Dimitrios Vagenas is serving up, according to a local news site. Born in Greece and a Dallasite since 2014, Vagenas opened Mi Kuzina late last year after losing his chef job at the Omni Hotel nearby. At the moment, Vagenas is offering to-go and catering only; his weekly menu might include lamb kleftiko, soutzoukakia, and tyrokauteri—dishes that don’t often appear on Greek-American menus. Likewise, seldom-seen desserts like kourampiedes, melomakarona, and even tsoureki offer sweet surprises.
Astoria, Queens ● ELEVENSES ● instagram.com/elevenses_cafe
Astoria native Georgia Koutsoupakis opened this airy bakery/cafe in February after years of working in New York’s restaurant industry. “One of the reasons why I opened up my own place [is] people aren’t treated well in the kitchen,” she told news site Patch. At Elevenses, Koutsoupakis wanted to “do the opposite”—her six employees are paid a living wage, she said. Many ingredients here are sourced from local farmers for delicacies like almond croissants made with Greek bougatsa cream, Greek-style koulouri breads, and macarons. Coffee comes from Brooklyn roaster Till Death.
