New Arrivals – August 2021
Posted by estiator at 9 August, at 12 : 19 PM Print
A coast-to coast glance at some of the industry’s newest additions
Washington, D.C.
WHINO
whinova.com
A big post-pandemic gambit, 6,200-square-foot Whino combines a bright, open-concept restaurant and art gallery. The “globally inspired” menu gets some Greek tweaks from executive chef Eleftherios Natas, formerly of Mexican-restaurant operators Richard Sandoval Hospitality. “Telly’s Gyro” blends beef, lamb, “Mom’s Phylo,” whipped feta, and leek yogurt; desserts include stuffed dipla with semolina cream and honey. The restaurant, Eater reports, is completely wrapped in murals, including the ceiling.
Mahoning, OH
DOUGHBOYS PIZZA AND GYROS
facebook.com/doughboyspizzaandgyros
A July arrival in Mahoning, OH, Steve Hatzielexiou’s new quick-service spot focuses on pizza and simple Greek dishes. A gyro salad, meat and chicken gyros, and a gyro pizza with tzatziki sauce liven up the menu, which also includes wings and pasta. “We strive to provide the best we can possibly do, and we place emphasis on having friendly staff and delicious food,” Hatzielexiou told a local newspaper.
Pleasanton, CA
ELIA
eliapleasanton.com
Oktapodaki—grilled octopus with pickled purple potato, orange, and sundried tomato—is one of the specialties at Elia, which opened in June. The dish offers a peek at executive chef Mehmet Duygu’s approach to Greek cuisine. Look for traditional dishes with a fresh California spin, including dolmades; keftedes with za’atar and garlic yogurt; filet mignon souvlaki; and lamb shank ravioli. According to the San Jose Mercury News, Elia will also offer Greek wines “in a refined, modern dining room bathed in light.”
West Palm Beach, FL
THE GREAT GREEK
thegreatgreekgrill.com
The latest edition of this national fast-casual chain opened in West Palm Beach in June. According to FastCasual magazine, the restaurant features traditional gyros as well as lamb, steak, and chicken souvlaki platters. House-made dips like hummus, tzatziki, melitzanosalata, and tirokafteri are also staples; desserts include baklava ice cream and rice pudding. The Great Greek, which was cofounded in 2011 by two third-generation culinary-trained restaurateurs, has 141 franchise locations either open or in development both domestically and internationally.
Marietta, GA
KOUZINA CHRISTOS
kouzinachristos.com/
After 40 years in business, Christos Giannes shuttered his family’s beloved Marietta restaurant in December. But Giannes didn’t stay out of the game long. In June, the restaurateur reopened Kouzina Christos in a shopping plaza not far from his original location. Greek favorites dominate the menu, with baked feta, spanakopita, tzatziki, gigandes, and gyros among the offerings. But the restaurant is mixing it up with smoked pork belly and shrimp po’ boy—this is the South, after all. “The community response to our closing was instrumental in my reopening in another location, within our consumer base,” Giannes told Estiator. “Here’s to another 42 years of serving our community and being good stewards of a long tradition of hospitality.”
Pittsburgh, PA
EVIA
eviagreek.com
For almost 40 years, the Balouris family owned a restaurant on Lincoln Avenue in Pittsburgh’s Bellevue neighborhood. Now scion Chris Balouris has opened Evia on the same street. “Our goal is to transport Pittsburghers to a taverna in Greece,” Balouris said in a statement. “Our menu is based on family recipes that have been passed down over generations.” Traditional Greek favorites dominate the menu, from spanakopita and dolmathes to moussaka and saganaki. The Balouris family, who hail from Evia, also owns Greek food purveyor Salonika Imports in nearby Lawrenceville.
