New Arrivals – November 2025
Posted by estiator at 9 November, at 11 : 26 AM Print
A coast-to coast glance at some of the industry’s newest additions
Dallas, Texas | AVRA | theavragroup.com
A glittery crowd of more than 500 Dallas VIPs turned out for the fall opening of this high-end, New York– born Mediterranean concept founded by restaurateurs Nick Tsoulos and Nick Pashalis. Like other Avra locations, this one features seafood from across Southern Europe, lamb from Australia, American beef, and Greek herbs, cheese, and olive oil. “The cuisine at Avra is only as good as our ingredients. Our sourcing is everything,” the company’s site proclaims.
Sarasota, Florida | NIKKI’S GREEK CAFÉ | nikkisgreekcafe.com
Veteran restaurateur Achilles Kouskoutis, the son of Greek immigrants, has opened this fast-casual spot on Florida’s west coast. Named for his daughter, Nikki’s Greek Café is Kouskoutis’ response to “a lack of Greek restaurants” in the area, he told a local news site. The menu will draw “from his experiences growing up in a Greek family,” including staples like grape leaves and Greek chicken his grandmother taught him to prepare. His daughter decorated, and his son Zach will work at Nikki’s.
New York City | DELOS GREEK RESTAURANT | delosgr.com
Estiator cover star Stathis Antonokapoulos, whose empire includes the Carnegie Diner & Café brand, has opened this casual fine-dining spot named for the ancient Aegean island. “Naming it Delos honors my heritage,” he said in a press release. “Our menu marries traditional Greek flavors with modern twists—fresh seafood from the seas, hearty meats grilled to perfection, and classic plates like moussaka or spanakopita reimagined for today’s palate.”
Clarksburg, West Virgina | ALFREDO’S ITALIAN AND GREEK RESTAURANT | alfredositaliangreek.com
Originally based in Virginia and Tennessee, this local chain continues to expand in West Virginia. Most locations offer an even split between Greek and Italian dishes, but “finding employees with experience in making Italian and Greek cuisine can be quite difficult,” owner Gharib Nakouda told a local news site. The kitchen also turns out fusion items like Greek pizza, with olives, mozzarella, and feta.
St. Louis, Missouri | CAFÉ AMALIA | amaliaculinaryart.com
This is the first restaurant from dental hygienist turned gourmand Amy Pappas Loli, who built her private chef business, Amalia Culinary Art, into a St. Louis success story. The café occupies a free-standing, black-and-white building with seating for 60, split between the ground floor and an upstairs event/over- flow dining space, which is already being reserved for holiday gatherings, she told a local news site. Interiors are in black and white with cinnamon banquettes, with green wallpaper and a showstopping chandelier of 100 glass globes.
Fort Wayne, Indiana | THE KOUZINA | thekouzina.com
Fort Wayne restaurateurs Rohli Dimisiaris, Dawn Folsom, and Elisabeth Michelidis are behind this casual eatery, whose menu blends Greek favorites, pizzas, kebabs, and smoked meats—a specialty of Folsom, who heads the kitchen. Getting food quickly from The Kouzina is expected to be a signature feature of the tiny restaurant. “Right now, 60 to 70 percent of the menu is going to be available in the steam tables ready to go,” Dimisiaris told a local news site.
