(Jī-rōz): a Greek joint will open officially Jan. 9 at Main + Stone, 644 N. Main St., on the corner of North Main Street and Stone Avenue.
Owner John Makkas was planning to open today, but after two nights serving friends and family, he needed to regroup and restock.
“We ran out of so much stuff,” he says. “It was crazy.”
From now through Saturday, he’ll continue with dinner service for friends and family to work the kinks out and give his staff more practice.
Each night during the soft opening, Makkas is featuring different parts of his menu, which spotlights local ingredients and traditional Greek small plates plated in a modern way, along with house-made pastries and desserts.
Feast your eyes.
Charcoal grilled octopus
From left to right: Fava and eggplant with olive tapenade; feta cheese and olives; and “Greek pimento cheese,” a spicy feta cheese dip with house-baked bread
From left to right: Baklava (30 layers of phyllo dough is the Greek way); “galaktoboureko” (custard between layers of phyllo dough with citrus syrup); and “ekmek” (spaghetti phyllo baked, layered with walnuts, syrup, pastry cream and pistachios)
The kitchen will be open seven days a week: 11 a.m.–10 p.m. Monday–Friday; for brunch Saturday and Sunday until 3 p.m. and then dinner 5–10 p.m.; after 10 p.m., limited small plates will still be available at the bar.