The Nashville Scene Stops by GReKo

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Nashville's alt-weekly, The Nashville Scene, included GReKo in a round-up of recently opened hot spots in Nashville. Thanks for stopping by! See a selection from the article below:

But the most important thing to know is that the kitchen will be run by none other than popular Nashville chef Sal Avila, formerly of Prima. Avila will be helping the Darsinos realize and execute their vision of Greek street food with dishes like pork or beef soulvaki in a pita, grilled octopus, Athenian half-chickens or Korinthian Lamb cooked over open fire ,and frozen Greek yogurt desserts courtesy of Pied Piper Creamery. I’ve sampled the food of both the Darsinos and of course chef Avila, so I’m really excited to get over to GReKo soon!”
— The Nashville Scene

Eater Nashville Celebrates our Grand Opeing!

Eater Nashville dropped in and chatted with a few of the guys that are making things happen at GReKo. Check out the interview with owner Tony, chef Sal, and GM Jason!

From left to right: owners Bill Darsinos and Tony Darsinos and restaurant GM Jason Walker

From left to right: owners Bill Darsinos and Tony Darsinos and restaurant GM Jason Walker

Tony Darsinos tells Eater that Greko is ‘something we’ve always talked about, but I don’t know exactly what took us so long to do it. When we go to Greece, the first place we want to go to is a place like [Greko Greek Street Food]. We want to do this more because we love it, not just to make money. Of course we want it to be successful, but it’s a really personal project, it’s our food, our culture. This is who we are.’
— Eater Nashville

The East Nashvillian Welcomes GReKo to the Neighborhood!

We love a warm welcome, so it was great to have our pals at the East Nashvillian highlight our grand opening. Thanks for coming by to say hey, Nicole!

The new place comes to us via cousins Bill and Tony Darsinos, longtime fixtures on the Middle Tennessee food scene (Southside Grill, Gondola House Pizzeria). And the kitchen, led by chef Sal Avila, will be serving dishes “inspired by the street-side eateries of Athens,” including pork souvlaki, rotisserie chicken, grilled octopus (pictured up top, photo by Joseph Woodley), homemade pita bread and more.
— The East Nashvillian

Copy of The Tennessean Features GReKo

Special thanks to our friends at The Tennessean for stopping by and highlighting our grand opening! We're excited to join the neighborhood!

The Darsinos have talked about opening a restaurant like Greko for a decade. In the last couple years they got serious about their plan and decided on a 2,000-square-foot space in East Nashville, which will have a large outdoor courtyard and street art painted on the building.
— The Tennessean

The Tennessean Features GReKo

We're pretty pumped to have landed the #4 spot on Eater Nashville's Hottest Restaurants in Nashville List! It's an honor to be listed among some truly great spots in town. Thanks for all the love, fam!

Cousins and co-owners Bill and Tony Darsinos are aiming to bring Nashville the style of Greek food they grew up with, simply prepared and cooked over an open flame. With Fresh Hospitality’s backing, veteran chef Sal Avila running the kitchen and strong crowds in the first few weeks, it certainly appears they are on the right track.
— Eater Nashville

GReKo Included in Tennesseean's Most Anticipated Restaurants

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As Greeks who have lived in Nashville for almost our entire lives, we feel both lucky and excited to be able to bring the first authentic Greek street food concept to Music City -- something that we feel our city is lacking. And with so many many diverse restaurant concepts forecasted to come to Nashville this year, it's an honor that the Tennesseean recognized us as one they're most excited to try out!

The Tennesseean's roundup includes oyster bar and restaurant, Henrietta Red, which is opening their doors this Friday February 24th; James Beard Award winning chef Gerard Craft's forthcoming Nashville installation of his Italian restaurant Pastaria; and Food Network chef Maneet Chauhan's upcoming Chinese restaurant called Tànsuŏ, and we are just flabbergasted to be included in such a talented group!

Thank you to Jim Myers and the Tennesseean for including us - we can't wait for you to join us at our table when we open out doors later this Spring!

CLICK HERE to read the full article