New Greek TV had the opportunity to speak with prospering Greek entrepreneurs who have established thriving eateries all over New York City, in our "Greek Startups in New York" segment, that can be viewed in full by scrolling to the very bottom of the article.
We chatted with Uncle Gussy's co-owner Nick Karagiorgos, co-owners Michael Pitsinos and George Tzanidakis of Bareburger, SOUVLAKIGR co-owner Kostas Plagos and the co-owners of Milkflower, Danny and Peter Aggelatos. Each of their stories has the same underlying theme-one based on hope but backed by determination, perseverance and hard work. Our segment showcases their achievements and offers insight into what made their startups successful!
Uncle Gussy's is an extremely popular traditional Greek food truck, camped in front of 345 Park Avenue on the Upper West Side of Manhattan. Brothers Frank and Nick acquired the businesses from their uncle who starting vending hot dogs and pretzels in 1971. As Nick describes, "We were basically born into this tough and exciting business". Their mother prepares, seasons and marinates all of their offered dishes. The savory food truck's speciality is its secret family tzatziki recipe, that is made by scratch from their mother. During peak hours, a large line forms down the street waiting to order from Uncle Gussy's!
Bareburger offers only the best in organic burgers, salads, milkshakes and beer. The chain that has grown through New York City and beyond, only uses chemical-free meat, and was founded by its CEO Euripides Pelekanos. We had the chance to interview George and Michael who are co-owners of various Manhattan Bareburger branches. As Michael describes, "The bareburger has no antibiotics, no pesticides and no hormones...We offer a difference in taste, flavor and quality...We expanded by popular demand...People reached out to us by phone calls and constant emails".
Souvlaki GR describes itself as "A little taste of Mykonos in the heart of New York City's Lower East Side". The Hellenic 3D venue literally transforms guests to a Greek island, complete with whitewashed walls, a periptero and traditional island fare. The restaurant is a two time Vendy Winner with the 2011 People's Choice Award and the 2010 Best Rookie, along with the NYC Wine & Food Festival 2012 People's Choice Award. Owner Kostas Plagos offered us an intimate account of his original vision, how Souvlaki GR was established, and what it offers in terms of food, aesthetics, beverages and a whole lot more.
Astoria's Milkflower was founded by Greek-American brothers Danny and Pete, in the heart of Astoria and features wood fired pizza. As they describe their secret to such savory cuisine, "Our pizza is very unique and we make our pizza with just salt, water, yeast, and really good flour in a wood burning oven". After years of industry experience they teamed up to offer pizza from a custom crafted Italian oven. Their uncle owns a New Jersey pizzeria, where they learned the trade. The name choice of their restaurant was inspired by the literal Italian translation of mozzarella, which means the blossom of the milk. Milkflower offers a wide variety of items and has been a hit in the Queens community. Watch our video below to see New Greek TV's "Greek Startups in New York" segment in full.
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