It's All Greek to Me
News Based on facts, either observed and verified directly by the reporter, or reported and verified from knowledgeable sources.
The dynamic team at The Greek-ish is serving up classic Greek cuisine with an inspired twist in both Westchester and Rockland
Good morning! Today is Tuesday, February 22, and you are reading today’s section of Examiner+, a digital newsmagazine serving Westchester, Putnam, and the surrounding Hudson Valley.
Constantine and Johna Kalandranis are the power couple running the two restaurants known as The Greek-ish, along with Constantine’s father-in-law, Louis Cea, and their “behind-the-scenes” partner and good friend, Michael Raneri.
“I started working in restaurants very early in age and used it as a vehicle to put myself through school and learn the trade a couple of years down the road,” says Kalandranis. “I went to the CIA and graduated to the restaurants in New York City and Philadelphia.”
As for working with his wife, the happy couple met in culinary school and both had a similar education. Although Constantine’s experience started in the kitchen/culinary side of the business, Johna’s was more on the service and front-end side of things. “She helped me set up a service standard and design that would hold strength in both locations,” says Kalandranis. “She also helped me develop a marketing strategy that we are continuously relying on, especially in the harder times. Johna takes more of a back-end role now as she takes care of our three kids and dog, Stella.”
Raneri was originally Constantine’s attorney during the purchase of the Nyack location. He has since then become a business partner and legal counsel on all things business-related. “He is probably one of the most integral pieces to our long-term survival,” says Kalandranis.
As for Cea, he and his family have been in the restaurant business for a long time in the Bronx. He was part of a very popular restaurant called Faiellas Pine Tree for almost its entirety. He watched it grow from a small sandwich and pizza-type neighborhood spot to one of the most popular and exciting Italian restaurants in the Bronx that would ultimately seat over 300 guests.
He has assisted “in all ventures and their original setup and systems of efficiency,” said Kalandranis. “Now, he is the head of purchasing and manages the inventory of both restaurants on a daily basis.”
Working very hard for very little pay for almost a decade, Kalandranis eventually bought the first of the two restaurants in Nyack, a location he had landed on as a first venture.
“I was doing extensive research around the city and in all the boroughs only to realize that I could afford and do what I wanted to do in what I thought was a more lucrative setting and closer to where we would be sourcing some of the organic products.”
As things went well in Nyack, Kalandranis and his team were eager to expand their winning concept to a second location. Raneri had a coffee/yogurt shop in Harrison, therefore bringing a sense of familiarity to the town. Two years after the purchase of the Nyack location, the Harrison one was purchased. “We combined talents and teams to turn it into a restaurant that we thought would be fun and one-of-a-kind for the immediate neighborhood.”
The two locations took root in their respective communities, and they have become the delicious and high-quality restaurants that are known and loved today. “We have had other ventures come and go,” explains Kalandranis, “but these two restaurants have been enough to juggle as of late, especially with family obligations and restaurant life’s natural craziness.”
The simple and catchy name of The Greek-ish wasn’t the original one. Both locations started off with different names; the location in Nyack being called 8 North Broadway, and the Harrison location originally called 273 Kitchen. Eventually, they decided to change the names to The Greek-ish so they could start having a clear identity and a brandable package.
“Whether we expand [further] or not, we are seeing the importance of making sure we are consistent and stay close to what we are promising to offer. The Greek-ish by name and interpretation is set up to only make people happy and excited about Greek-style cuisine that is not taken too seriously.”
With a clear identity comes an appealing menu that keeps you on your toes, with many delicious seasonal and local products. “The menu is set up so you can enjoy everyone’s favorite grilled pita and dips, but also move into a whole bunch of different Meze [apps] that are basically fun and Greek-style tapas meant to share or to order a whole bunch,” explains Kalandranis. “Then for the entrees, we have our ever-popular octopus as well as fresh market fish, but also grilled organic meat kebabs and a house-made gyro.”
The team prides itself on the quality of its ingredients as well as its collaboration with area farmers, artisans, small wine producers, and spirit makers from Brooklyn to the Adirondacks. “The menu is a mix of some traditions and also some items not seen in many Greek places, but remains local to our farms and towns.”
Although a well-oiled machine now, many challenges were faced in the restaurant run. “I expect that to always be a norm in the dynamic style of business,” admits Kalandranis. “I had started our business with very little financing, so the risk and pressure have always been very high.”
However, thanks to perseverance, hope, and willingness to learn, there was a light at the end of the tunnel. “I learned how to use creativity with money and business to develop a business mind and to be very careful with anything I bought or used, whether it be food or a fresh coat of paint,” says Kalandranis. “We saved our money and had to really believe in ourselves which is hard when the tougher times are around. We had to learn to appreciate what we had at any moment and just keep going…just keep going and keep smiling and giving the guests our love. It was our only resource at times, but it was all worth holding onto at the end.”
With a restaurant on both ends of the Governor Mario M. Cuomo Bridge, the team doesn’t want to stop persevering and making things happen. “We hope to expand The Greek-ish in the future,” says Kalandranis. “But as of now, we are working on a catering partner that we will launch this spring as well as looking into a food truck, especially with how food has evolved with the new landscape.”
You can check out the unique and mouth-watering flavors of The Greek-ish at 8 N Broadway, Nyack seven days a week from 12 to 10 p.m., and at 273 Halstead Avenue in Harrison seven days a week from 12 to 9 p.m.
Kayla Garritano has been a freelance writer since 2017 when she graduated from Hofstra University with a degree in journalism and a double minor in creative writing and marketing. She now runs her own freelancing website, kaylagarritano.com, where she will happily flaunt her work in many different genres such as food, travel, lifestyle, and all things that make people laugh or smile. When she’s finally done with the computer for the day, she enjoys keeping busy with friends and family. Whether it be attending a sporting event or concert, going to the gym, or just grabbing a drink, she doesn’t know how to stay still.
Examiner Media – Keeping you informed with professionally-reported local news, features, and sports coverage.
