Hellenic Celebrates 50 Years With Spotlight On Community, Making Memories, New Plans: 'A Major Milestone'

NORTH FORK, NY — A beloved eatery on the North Fork will welcome diners and friends as close as family back for the season Friday night — and the opening will be especially meaningful this year, as Hellenic Restaurant in East Marion celebrates its 50th anniversary

A special "cocktail and appetizers" event kicked off the new season Friday night.

In an announcement for the 50th anniversary kickoff cocktail event, owner George Giannaris wrote: "Fifty seasons of early mornings, shared meals, familiar faces, and the kind of memories that only happen here on the North Fork. We are so grateful to be celebrating this milestone with you. Join us as we kick off the season with our Friday Night Cocktail Party."

He added: "Let’s raise a glass to the past, the present, and all that is still to come," Giannaris said. "We cannot wait to welcome you back."

Hellenic’s history is rich with family ties and core values, Giannaris told Patch in a past interview. When George Giannaris’ Uncle Gus Hartofelis decided to buy “Brown’s Cabin’s” in 1976, he asked John Giannaris, George’s father, to be his partner.

While his Uncle Gus was more interested in real estate and rentals, his father was dedicated to running the little snack bar on the east side of the property, Giannaris said.

Back in 1976, the Hellenic Snack Bar, a six-stool, four-table shack, was born, offering burgers, hot dogs — and a fresh-squeezed lemonade that had customers lining up around the block.

That lemonade still draws crowds today.

Although the eatery expanded in 1983, the Hellenic Restaurant has always stayed true to its roots and core values espoused by John Giannaris and his wife Anna.

(John Giannaris / Courtesy George Giannaris)

And, though John passed away in 2023, his heart and mission are carried carefully forward, entrusted to the next generation, as Hellenic commences its 50th year.

(Courtesy George and Maria Giannaris)

Today, George Giannaris and his wife Maria hold the restaurant’s core values close. “The vision remains the same," Giannaris has told Patch. "We wish to offer you an outstanding, hospitable, comfortable dining experience. Our mission is excellence in food, service, presentation and cleanliness.”

Core values, Giannaris said, include integrity, passion, consistency, and appreciation for the customers who have woven the Hellenic experience into the fabric of their family memories for decades.

Speaking with Patch this week, Giannaris described a family legacy rich with memories and joy, laughter and food prepared with love and incredible attention and care — a history that began when the business was born and has continued to unfold.

And this year, the 50th, Giannaris aims to celebrate not just family — his and Maria's own sons Yianni and Savvas have long been bright lights on the Hellenic canvas — but with the community that means everything to Giannaris

"Over the winter break, I had a couple of months to focus on my 50th year," Giannaris told Patch. "Usually, I'm thinking about how I'm going to improve things for the restaurant, but this year had to be different — because it was a major milestone."

He added: "I also had many, many thoughts about my father, and how he ran the business for so many years. I think the key to his success was that he was actively involved in every aspect of the business, but more so that he cared genuinely about the customers. Alongside my mom, they did all that they could to always serve the best."

At the heartbeat of all his parents endeavored to do, Giannaris said, was one resounding truth: "They never compromised or cut corners on anything."

Remembering his father, Giannaris said he began to think about the community who have long been an integral part of his family's dream and vision.

"Part of the reason why we stayed afloat for so many years, especially in the off season, was because of our local community," he said. "And, of course, over 50 years, there are a lot of changes, people move away, unfortunately pass away, the region changes, and I wanted to make sure that the new members of our community are the priority of my restaurant, just like they were 50 years ago."

To that end, he added: "This year, Maria and I decided that we would put even more focus on the North Fork community."

Giannaris planned a series of many special events as a "'thank you' to the locals who have supported us for so many years."

To start, Giannaris said he has embarked upon a series of renovation to Hellenic "so that newcomers and long-standing customers alike would appreciate our focus on being relevant for them."

And there are, too, a series of new initiatives created with clientele in mind and hearts.

"One of the greatest responses that we've had is toward our Workers' Compensation Card," Giannaris said.

(Courtesy George Giannaris)

Giannaris decided to give all the local businesses printed cards, similar to the feel of a credit card, that business owners can then give to their employees.

"When an employee comes for lunch from 12 p.m. to 3 p.m., Monday through Friday, they're able to get a significant discount on their lunch," Giannaris said. "So the average lunch, which would normally cost around $30 or $35, is going to cost $20 for them," he said.

Also set to delight this year are Thursday night "feasts."

"My life has been centered around my family and family gatherings around a dinner table," Giannaris said. "On Thursday nights, we serve our 'feast.' The Feast was actually originally called 'The Appetizer Platter' by my dad, and it's a sampling of everything that's on the menu."

Describing the Thursday night "Feast Like A Greek" events, which kick off on March 12 and take place at 5 p.m.; dine-in only, Giannaris gave a peek at the menu:

"Calamari, Berkshire pork souvlaki, chicken souvlaki, beef gyro, stuffed grape leaves, which we make by hand, fried eggplant, zucchini, our homemade spinach pie, our yogurt sauce, the tzatziki — which we actually make the yogurt for in house — our taramasalata, which is a caviar spread, skordalia — which is our garlic sauce, with fried eggplant and zucchini. All of this is on one platter. Typically, it costs around $190 for four people," he said. " On Thursday nights, dine in, we're offering it for $100 for four. And for two people, $75."

(Courtesy George Giannaris)

At the heart of every plan and idea is a deep and abiding love for people — for family and friends, the community and new faces, Giannaris said.

For years, Hellenic has been a gathering spot where life's most meaningufl moments are celebrated, where community members and business owners come to plan and share ideas — where friendships are nurtured, love is born, and laughter rings out over platters filled with the freshest of food and the finest of fare.

And as Hellenic celebrates its 50th year, that innate joy found when sharing a meal or a cocktail with loved ones resonates.

"We also wanted to embrace a little bit of the celebration of life," Giannaris said.

That's what prompted the new Friday Night Cocktail parties.

"I decided on Friday nights from 5 p.m. to 6:45 p.m., through the winter months, before Memorial Day, and after Labor Day, to do a cocktail hour, where, for $25, you get a complimentary beverage, either wine, beer, non-alcoholic drink, or one of our delicious handcrafted mocktails," Giannaris said.

"And you also get appetizers served butler-style. I'm not talking about little rinky-dink passed hors d'oeuvres," he said. "I'm talking about really good quality morsels that we are proud to serve."

Continuing on Tuesday nights, he said, Hellenic's homemade gelato will be offered for half price "until it's gone. It was a big success last year. Our gelato is made from scratch, using all natural ingredients, and it's delicious. I think everybody should make a little time midweek to get a special treat."

After the pandemic, as with many eateries, Giannaris said business became a little different; new direction was critical. "We cut out serving breakfast seven days a week. We only serve breakfast on Tuesdays and Sundays."

Giannaris learned to pivot. To innovate. And to bring his innate enthusiasm to new offerings.

"Ater the Farmers' Market this summer, where I had the opportunity to engage with all of my customers, because I manned our station on Saturdays, I realized that that's something I would really like to do more often," he said. " So, on Saturday mornings from 8 a.m. to 11:30 a.m., instead of having a full-blown breakfast menu, I have a selection of delicious, fresh baked goods, muffins, Greek specialties, like spiraled spinach and cheese rolls."

There's one baked treat that Giannaris calls "the Greek-nish."

The delectable creation resembles a potato knish with a twist, he said. Also offered are fresh-baked corn muffins and pecan-sour cream coffee cake, from scratch.

"We will also be serving the freshest coffee imaginable," Giannaris said. "Little Bean Roast Co is a pet project, which I started last year, where I roast my coffee in the restaurant, fresh, for on-premise consumption of espresso/coffee drinks, and for customers who wish to purchase it by the pound. But that's not all!"

Unveiling the renovations, Giannaris said the lighting in the restaurant was changed, "creating a really excellent mood. We replaced the tables with nice stone tops in the pavilion, and we plan on doing a lot more to our outdoor space as the season progresses."

Family remains the essence of all he has achieved and hopes to share as Giannaris helms the business forward into its next decades.

"My parents taught me how to work, and that work ethic has carried me throughout my life," he said. "It's allowed me to achieve far more than I could ever imagine. And because of my diverse interests, I have been able to embrace my passions, full force."

Those same values have been poured into his two sons, Giannaris said.

"I think that's an example for my children. My oldest son, Yianni, works for CoreWeave. He is a computer engineer. His job is very demanding, and requires much of his time, but he's succeeding, and rapidly moving up his career path. My son Savvas, in only two years, has become a junior sous chef at Eleven Madison Park."

Of his son becoming a talented chef, Giannaris said: "He absolutely loves cooking. Wonder where he got that from? And he is so passionate that, on his day off, he can't wake to wake up early and go to Chinatown, which is near his apartment in the city, just to experiment with new ingredients and cook for his friends all day, on his day off."

(Lisa Finn / Patch)

His own parents' lessons live on in his precious children, Giannaris said.

"I think the tradition of embracing what you love, and working hard toward it, was one of the greatest gifts my parents could have given to me — and one of the greatest gifts I could have passed on to my children."

But at Hellenic, family is not only created by blood, Giannaris said.

"The only reason why I could pursue my passions and continue to renovate the restaurant and pour myself into it is because I have a rock-solid staff," he said. "I have employees that have worked for me for 48 years. I think the youngest member on my staff has been with me for two years; the average 15. I think we embrace each other at the restaurant."

All who work tirelessly at Hellenic to create a joyful experience for diners share core values, he said.

"There's something to be said about a driving force that pursues quality. Maria and I are definitely that driving force, and our staff gets filtered through that. My servers are constantly making excellent suggestions for improvements. My kitchen staff is always wanting to add more to the menu and increase the quality of what we serve."

And, Giannaris said: "It's a refreshing environment, and that's important, because the hours are long, and you just can't produce a product that draws in your customers. It takes a special, dedicated person to work at Hellenic and we are blessed and grateful to have a team that does just that."

There are some life lessons that resonate, even after months and years, Giannaris said.

"I remember the advice of Al Terp, who used to be a local pharmacist. He told me something a long time ago. He said, "When you're in business in a local community, you gotta give a little, and you gotta take a little. You don't give too much because you'll go bankrupt, and you don't take a lot because you lose your customers.' It's all about give and take."

He added: "We put ourselves out there, and the community really embraces us, and that motivates us to put ourselves out there a little more."

But challenges do arise.

"When the pandemic arrived, affordable housing became unaffordable and the new residents vanished when they were able to safely return to their old lives, leaving us with much vacancy in the off-season and a lack of housing for the local workforce," Giannaris said. "Distributors are no longer willing to service us regularly and the cost of products has been tremendously inflated."

Social media, he said, "attacks us with such a strong advertising force that those who are meant to see the ads are numb and glazed over. As a business we cannot share our message effectively because communicating what we have to offer is like dripping a drop of water in the Sound."

Those frustrations can be daunting, Giannaris said.

"I cannot believe that after 50 years it is still not smooth sailing. I am 57 and I cannot clock in my work hours. I work in my dreams. At some point it feels like throwing in the towel is the right thing to do. I think, 'You had a good run. Maybe Hellenic is no longer relevant.'"

But his positivity guides him forward, he said: "I think of the words of my mentor and dear friend Lenny, "If Hellenic were to shut its doors, would anyone notice?' I’d like to think so. I’m not quite ready to stop contributing to the North Fork."

Giannaris, as a chef, business owner and friend to the many who walk through his doors, is ever evolving in his quest to provide an experience rich with quality and deep meaning. To that end, has he shared his extraordinary story through his books, "Ferry Tales," and "Ferry Tales II," which offer a rich and sumptuous glimpse behind the scenes at his restaurant.

In addition, he launched a YouTube channel, AwareHouseChef, inspired by the dream of teaching individuals how to prepare nutritious, organic meals at home, with a vision to "save healthy," at a time when he believes the very concept is falling by the wayside in an all-too-often rushed society.

He's been the force behind inspired chefs' dinners at Hellenic, where some of the greatest culinary names on the East End have come together to combine their collective cultures, vision — their love for family and firmly-steeped tradition.

And he's forged a new path, creating that well-loved, soul-quenching gelato, while staying faithful to the tried-and-true, stirring up Hellenic's hallmark, thirst-quenching lemonade for thirsty crowds.

Giannaris also believes in giving back to the community that he considers as close as a joyful, vibrant, extended family. In 2022, a chef's menu created to benefit Ukraine raised more than $17,000 for relief efforts — thanks to a caring gathering of neighbors and friends who turned out in droves to help.

At the heart of all he does is a fervent wish to create a place where his customers find a piece of home.

And that's why, despite the challenges, he's vowed to keep bringing excellence to the table at Hellenic and continue forging a new chapter for a business that' been embraced by generations.

"The next chapter, boy, that's an interesting one," Giannaris said. "I don't know what the next chapter holds. I'm not sure if my son wants to pursue Hellenic. He definitely wants to open up a restaurant out here. He wants to do his own thing. I don't know if his dreams will be filtered through Hellenic while he holds the reins or not. It's all in God's hands at this point."

As for himself, Giannaris said: " I can easily — but with sorrow — walk away from the business and feel complete. I can also stay with the business as long as humanly possible and feel complete."

To anyone that is just starting out in business Giannaris said: "The greatest piece of advice that I can give to anyone trying to open a business is to follow a precedent set forth by people who are proven to be successful."

For example, he said, "The theme behind Eleven Madison Park is 'Make It Nice.' And that's kind of ironic, because nice is an understatement. They make it ridiculously exceptional, and that's why they've been the most successful restaurant in the world for a very long time. When you go there, they go out of their way for you. They bend over backwards. They don't say 'no'."

The words echo what many have said about Hellenic, for generations.

"Now, they are far more expensive than I am as a restaurant," Giannaris said. "But you can still offer that same quality of service, where the customer feels like they not only got more than they paid for, but they felt welcomed. You helped to facilitate the building of memories. And I think that's the key. And if you can't offer a product that makes the customer feel that they were embraced, more than likely your business will be short-lived."

As he prepared for Friday night's opening for the 50th season at Hellenic, Giannaris said: "If you're going to be in business, you're going to have to pour yourself into that business."