Select New Arrivals – November 2026

Posted by estiator at 10 November, at 14 : 32 PM Print

A coast-to-coast glance at some of the industry’s newest additions

After 42 years as a full-service restaurant in Arlington’s Bluemont neighborhood, this popular spot has rebranded as a fast-casual eatery. Tasos Sgardelis—the manager and son of Greek immigrants George and Dimitra Sgardelis, who originally opened the restaurant in 1984—had thought about modernizing for years, a local news site reported. The menu now features gyros, bifteki, and grain bowls; seats are now Aegean blue.

Founded by Jerry Kouroumousis and his uncle Nick Zaimis, this quick-service newcomer is offering classics like souvlaki, spanakopita, and pork gyros, along with a few harder-to-find selections, including exohiko (phyllo with meat) and bifteki, or baked beef patties. “We are bringing the favorites of basically what every Greek in Greece eats,” Kouroumousis told a local news site.

Longtime Detroit restaurateur Andy Stylianou is behind this stylish newcomer, whose upmarket menu features whole lavraki for two, char-grilled and marinated octopus, a whole spatchcock chicken, lamb dishes, and pastas. According to a local news site, Stylianou named the restaurant after his mentor and father-in-law, Tommy Peristeris, a Greek immigrant who owned beloved eateries in Detroit’s Greektown.

Social media buzz has propelled the success of this stylish newcomer; “photos of flaming saganaki, grilled meats and wood-fired pitas have circulated steadily since the restaurant opened mid-July,” a local news site enthused. The restaurant promotes its use of early-harvest Koroneiki extra-virgin olive oil, “prized for its aroma, texture, and finish.” Signature cocktails include a prosecco-accented Mastiha Spritz.

This hip corner spot in Brooklyn’s Park Slope neighborhood leans classic—think chicken souvlaki, horiatiki, gyros, and avgolemono—but throws a few curve balls. Tirocroquettes are cheese balls served with sour cherry preserves. A signature here is dips, including tzatziki and skordalia, with three for $21. In Greek, of course, Mazi—Μαζί—means “together.”

Three years after shuttering The Greek Kitchen, a St. Louis staple, restaurateurs Lisa Nicholas and Joe Kandel have resurfaced with this shop in a food hall, where takeout and catering will be the focus. While the pair have phased out “meat-centric” dishes like kebobs and gyros, customer favorites are returning, including avgolemono, spanakopita, pastitsio, moussaka, and baklava.

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