FOOD FOR THOUGHT

Page 32 – North Central News, March 2011

Café ChatIt’s all Greekto George VassiliouBy Patty Talahongva

Lunchtime at GreektownRestaurant, 8519 N. 7th St., is casualand delicious with owner GeorgeVassiliou dashing around seating cus-tomers, taking orders and deliveringdrinks, all the while chatting up astorm with his patrons.

In between waiting tables Vassiliou

takes a few questions about how hisbusiness has fared in the recent eco-nomic downturn. “How many peopledo you see on staff for lunch?” he asks.It’s just one person—him. “That’s howyou survive. As an owner you can’t beshy. You have to bus tables, tend bar,whatever. It’s just me and my greatchef,” he says and adds modestly, “Iconsider myself a great server.”

Vassiliou has been in the familyrestaurant business for more than 35years now and he knows what it takes

George Vassiliou stands in front of a painting of his grandmother, the matron of the familybusiness. It is her recipe for calamari, pictured here, that he still uses today. The interior ofGreektown has traditional whitewashed walls accented with bright blue paint. Members ofhis family can be found in most of the murals (photo by Teri Carnicelli).

For local restaurant listings,visit our

Dining Guide online atwww.northcentralnews.net

North Central News, March 2011 – Page 33

FOOD FOR THOUGHT

to keep the doors open. “You’ve got toalways evolve. I always evolve menuitems,” such as adding oregano andcheese to his Greek burger or addingdifferent spices to his gyros.

Survival also can mean loweringprices and handing out coupons. “I’mconstantly doing fliers,” he says. “We’regiving everybody breaks; as much as ithurts restaurants, we have to!”

In fact, he hand-delivers them tohomes in the neighborhood before heheads to work in the morning. He alsooffers discounts to workers at the near-by hospital.

“You can come in and get a dinnerfor $10 to $12 and that includes a cup ofsoup, salad, full veggie and potato withyour meal, plus pita bread and olivebread,” explains the proud owner.

Salads run $7 to $12 with lunchentrees from $10 to $13. The highest-priced dinner entrée is $23. Gyros rangefrom $7 to $9. The Calamari is hisgrandmother’s original recipe andincludes a splash of garlic, olive oil andlemon. It is tender and delicious.

Greektown also offers a full barwith a great selection of Greek wines.And don’t forget dessert.

“The baklava cheesecake makes theworld shake,” he quips as he carries offan armload of dirty dishes from a tablehe’s bussing.

The dessert tray is extensive withmany tasty choices. So, despite the rougheconomy, Vassiliou remains happy,upbeat and constantly in motion.

“We still want to be a neighborhoodhangout,” he states and then reveals thathe also gets folks like the president ofGreece to come eat at his restaurant.

It’s the little restaurant that stillrocks. And as they say is Greece, “Kaleeorrexee,” or “enjoy your food!”

Greektown is open for lunch duringMonday through Friday from 11 a.m.to 3 p.m. and for dinner Mondaythrough Saturday from 4 p.m. to 10:30p.m. The full menu is available on lineat www.greektownrestaurant.com. Formore information, call 602-674-8881.

Dining BriefsSierra Bonitachanges owners

Sierra Bonita Grill, launched byPhoenix City Grille founder SheldonKnapp, has been sold to a group oflocal investors.

Knapp opened Sierra Bonita Grill in2005 with Nate Hopper, assistant man-

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ager at Phoenix City Grille for manyyears. Hopper started as general managerand has now taken the helm as managingpartner of Sierra Bonita Grill.

The restaurant bears the name ofthe original Sierra Bonita ranch insoutheastern Arizona, which is the old-est ranch in the state (founded in 1872)still being operated by the family of itsoriginal owner, Henry Hooker.

The eatery features territorialranch-style architecture, and servescontemporary Southwestern fare,including some “ranch style” food.

The Sierra Bonita Grill is located at6933 N. 7th St. For more information,call 602-264-0700 or visitwww.sierrabonitagrill.com.

Get comfy inThe Living Room

Chandler-based The Living Roomwine cafe and lounge has opened a sec-ond location in central Phoenix.

This cozy 80-seat wine cafe offers anextensive wine program, with dozens ofselections just $5 a glass before 6 p.m.nightly. There also is a full bar with dailyhappy hour. The menu includesbruschetta, shrimp cocktail, fries, cala-mari, fondue, salads, soups, hamburgers,sandwiches and sliders.

The Living Room is located at 2333N. 7th St. Hours are 11 a.m. to 11 p.m.daily. Call 602-229-1289 or visitwww.livingroomwinebar.com/phoenix,

Cooking classesfeature noted authors

The Arizona Biltmore offers a seriesof weekend classes in which partici-pants can learn from master chefs andpersonalities of the culinary world.

The classes will be conducted in themain kitchen of the Arizona Biltmore.Another ingredient of the program willbe private dinners on Saturday night ona terrace at the resort with the writers.

The schedule includes:• March 19 & 20: Laurie Buckle,

Editor in Chief, Fine Cooking• March 26 & 27: Barbara Passino,

“Chocolate for Breakfast.”• April 9 & 10: Jennifer Jasinski,

“The Perfect Bite,” owner/chef, Rioja,Denver

The classes are $50 each and includethe author’s cookbook and a lunch of themeal that was prepared during class. TheSaturday night dinners are $75, notincluding tax and gratuity.

For more information and reserva-tions, call 602-381-7632.

Phone Inquiries WElcome602.369.3115 (cell)jgoldmanltd@cox.net

Jay Goldman Ltd.a landmark jeweler Since 1974

Information Respect Integrity

Buyer Of All Gold, Platinum, Watches, DiamondsPrecious Items *Any Form* Any Condition

member of the better business bureau

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