Browsing Tag Cover Story
-
11 March 2023 at 09 : 24 AM
Greek Cuisine’s New Wave
COVER STORY Chefs embrace tradition while setting a course. for the novel and new. By Nicholas Vlamis Over the past five years, the pages of Estiator have chronicled the opening of new Greek restaurants around the country, a signal that from coast-to-coast the cuisine has finally grown from its diner/pizzeria begin- nings (where ...
Read More -
11 February 2023 at 06 : 12 AM
Concepts, Classes, and Cookbooks
COVER STORY To promote Greek food, three food professionals take their own paths. By Michael Kaminer What does it mean to be an estiator in 2023? Does the path forward for our industry, promoting the benefits and joy of Greek food, always begin and end at a restaurant? With that question in mind, Estiator talked to three people charting their ...
Read More -
13 December 2022 at 09 : 21 AM
Exit, Stage Left
COVER STORY By Constantine Kolitsas Selling your restaurant in the post-Covid era. Once upon a time, a restaurant owner could look at their business as an investment, with the notion that at some point in time, they could cash out, selling to a young, eager buyer for a handsome profit upon which they could retire. The paradigm has ...
Read More -
9 November 2022 at 11 : 27 AM
Viron Rondo Osteria
PHOTOS BY WINTER CAPLANSON COVER STORY Famed restaurateur Viron Rondos creates a Mediterranean dining oasis in Cheshire, CT. ΕΠΙΜΕΛΕΙΑ ΜΑΡΙΑΝΝΑ ΣΤΕΦΑΝΟΥ Here you are, lolling in a Mediterranean garden, lush, colorful, soothing. As you sit at a perfectly appointed dining table, you are lulled further as a glass ...
Read More -
11 October 2022 at 15 : 05 PM
Forward-Focused at 50
OLYMPIA FOODS, a giant in the Greek and Mediterranean specialty foods space, remains at the forefront of product development and technological innovation. By Constantine N. Kolitsas It’s hard to imagine an American foodscape without gyro. Once an ethnic curiosity, gyro has become so ingrained into the country’s culinary zeitgeist that ...
Read More -
8 August 2022 at 14 : 11 PM
Learning from Leaders
COVER STORY At a tough time for our industry, leading lights share lessons. By Michael Kaminer It feels like this year has been two steps forward, three steps back. Just when we think we’ve emerged from Covid, our industry gets hit with soaring costs, a shrinking labor pool, and protracted supply-chain issues. But our community has never ...
Read More -
9 July 2022 at 10 : 14 AM
A Greek New Way In The Windy
COVER STORY Chicago welcomes “a flood” of modern Greek restaurants. By Michael Kaminer Chicago is home to more than 7,300 restaurants and the nation’s second-biggest Greek population after New York. Now it’s also the epicenter of a new wave of modern Greek cuisine. In June, the Chicago Tribune reported on “a flood” of new ...
Read More -
11 June 2022 at 10 : 51 AM
Ones to Watch
COVER STORY Meet the leaders mapping our industry’s future. By Michael Kaminer Despite the pandemic and troubled global situations, this is turning out to be an incredible year for Greek cuisine and the people behind it. Restaurants are opening at a record pace again. Awareness keeps growing as Greek food continues mainstreaming. And our cuisine ...
Read More -
10 May 2022 at 05 : 36 AM
Silver Linings
COVER STORY Restaurateurs share stories behind Covid openings. By Michael Kaminer The pandemic has produced “a baby boom,” according to The New York Times. But the newspaper of record wasn’t referring to infants. “Restaurants and food businesses have been born during the pandemic at a rate that almost no one predicted a year ago, ...
Read More -
11 April 2022 at 09 : 42 AM
Where Pizza Is Greek
A look into New England–style pan pizza and its origins. By Constantine N. Kolitsas I live in Connecticut, the self-proclaimed pizza capital of the United States. Known for its general New England snobbery, it’s no surprise, then, that the state is home to some of the most vociferous pizza snobs. Over the last decade or two, those snobs have ...
Read More
