New Arrivals – March 2026

Part of a complex called The Hub in Jacksonville’s historic Brooklyn neighborhood, this newcomer describes itself as “a modern Aegean-inspired restaurant rooted in wood-fired cuisine, seasonality, and Mediterranean hospitality…celebrating soulful traditions of the Aegean coast. Signature rituals, from the first pour of olive oil to a final sip of ouzo, create moments of connection that go beyond the plate.” On the plate: favorites like tzatziki, saganaki, and grilled octopus, along with pizzas and pastas.

Philoxenia is the driving energy behind this upscale-casual newcomer, according to owner Kosta Alexandropoulos. “I walk up and there’s two tables talking,” he told a local news site. “They just met each other. Next thing you know, they’re pulling the tables together. Next thing you know, they’re ordering a bottle of wine. And it’s just so fun to see.” The restaurant aims to bridge upscale Greek and fast-casual. “Greek food is so simple it’s amazing,” he said. “It’s a lot of olive oil, a lot of oregano.”

Estiator cover star Stathis Antonakopoulos, CEO of NYC’s Carnegie Hospitality, is the force behind this upscale Manhattan newcomer. To help conceive Delos’ menu, Antonakopoulos and business partner Peter Xenopoulos recruited Chef Giannis Parikos, whose stellar résumé includes kitchens across Europe. His mandate as executive chef: Rethink Greek cooking with modern techniques and provisions. “Chef Parikos’ menu will differentiate us from every other Greek restaurant in New York,” Antonakopoulos told us.

Trofi, or τροφή, means “food” or “nourishment.” Opened in January, this newcomer provides it with simple, hearty plates including gyros, souvlaki, Greek salmon, tzatziki, tirokafteri, burgers, bowls, and salads. The owners, David and Tara Rail, came up with the idea while on a Mediterranean cruise last summer, they told a local news site. The restaurant is located inside a Shilo Inn hotel in Idaho Falls.

With a programming lineup of DJs and music, this buzzing Staten Island spot feels like an upscale Greek nightclub that happens to have a menu. Along with staples like grilled whole lavraki, Greek salad, and saganaki, the menu features Greek-accented cocktails with names like Santorini-tini, Mykonos Mule, and Opa Spritz. Prices reach special-occasion heights, with lollipop lamb chops at $72 and a Tomahawk steak for two at $140.

A sensation in Europe, this Madrid-based Greek yogurt brand has opened its first Stateside location inside South Beach’s historic Lincoln Theater. According to a local news site, Greek-yogurt fans can choose from classic or vegan bases and over 30 gourmet toppings, including Myka’s popular baklava, compotes, and crumbles. The brainchild of two Spaniards who grew it across 16 countries, the brand will continue expanding in the US this year.