The backstory
With his years of restaurant experience, owner Jeff Nouri saw the perfect opportunity to open a restaurant in 2003 with Dell building a headquarters in the city.
He said in a previous role at U.S. Foods he researched the restaurant market and learned fast food and cafeteria-style eateries sales fluctuate less in comparison to competitors. With the research in mind, Nouri decided to create a Greek restaurant.
“I said, ‘This is what I want to do,’” Nouri said. “I started studying and I got to meet a very good Greek chef. I got recipes from him and I still work with him. I knew I wanted to serve fresh, fast and affordable food and this has been the result for the past 23 years.”
During its opening, the restaurant was one of the few businesses in the Boardwalk Shopping Center. Now, a range of businesses call the center home including Home Depot, Walmart, Half Price Books, Uptown Cheapskate and PetSmart.
The key to the restaurant’s longevity and continuity is a dedicated team that works together, Nouri said. A vast majority of the restaurant’s employees have been part of the team for over 15 years.
“I build up teams and we all work together,” Nouri said. “I’m not the owner. I’m not the boss. I’m one of the team members basically… I make them feel like this is their restaurant and I really think it’s their restaurant.”
What else?
When entering the establishment, customers can expect to be greeted with music from Greece to set the atmosphere. Nouri said he makes a point to travel to Greece once every few years to purchase new music on CDs or flash drives to add to the restaurant’s playlist.
From the music to the light colored wood furniture paired with blue and green shades throughout the space, the restaurant paints a scene where diners can dive into a physical manifestation of Greece while enjoying a meal.
On the menu
During lunchtime the restaurant operates in a cafeteria style where patrons can walk up to the service counter and order exactly what entrees and sides they want in addition to having the option of ordering from the menu. For dinner, customers can order meals straight from the restaurant’s menu.
Nouri said his favorite memories of owning the business have been witnessing customers’ reaction to the food.
“The satisfaction that I see in [the customers’] faces after they try the food, that’s the best thing,” Nouri said. “If you’re not satisfied, I can tell. As soon as I see that in your face, I’m at your table to change that. I don’t want you leaving with a bad taste in your mouth.”
The eatery’s most-ordered items are the Chicken Plate, thinly sliced chicken breast served with rice pilaf and hummus; Gyro Plate, thinly sliced roasted lamb and beef topped with tzatziki sauce served with rice pilaf and hummus; and Chicken Salad, chicken breast served over a classic feta salad with tzatziki sauce.
In addition to its popular items, the restaurant serves falafel, mousaka, kabobs, salmon and more as well as dessert.
