With the August opening of the Local Greek Seafood restaurant, Hopewell became the first primary seafood establishment of the overall Local Greek Restaurant Group brand. Located at 9 E. Broad St., in Hopewell Township, the restaurant is right behind Boro Bean.
Local Greek owner/operator Tony Kanterakis, a New Jersey native, says this new restaurant is the perfect place to gather with family, friends and neighbors to share simple seafood dishes, big flavors and new-old Greek tradition. "We're honored and will strive to be Hopewell’s premier Greek Seafood spot," he vows.
As a former financial planner, Tony changed careers to assist his mother with her Greek bakery in central New Jersey. He opened his first Local Greek restaurant during November 2017 in Princeton. Then, during August 2019, he launched Small Bites by Local Greek at 20 Nassau Street in Princeton to offer custom Greek grab-and-go in the heart of Princeton. He also operates Loco Cheese in Princeton, in partnership with Privy Venture Group, to provide hot, grilled cheese sandwiches inside the Small Bites location. Loco Cheese is available for in store and delivery. During this February, Tony opened Local Greek Lambertville at 2 Canal Street, as featured in the July 2022 edition of Hopewell Valley City Lifestyle. Local Greek Lambertville is next to the New Hope-Lambertville bridge, and has a full outdoor patio and second floor, providing a unique dining experience.
"We want our diners to feel that every time they visit Local Greek Seafood, they escape Hopewell and they're on an island of Greece. The vibe and our hospitality is what makes us distinct, providing top-notch and friendly service. Come relax, and enjoy the Local Greek Seafood experience," quips Tony.
Local Greek Seafood is serving up traditional flavors.
Local Greek Seafood New Menu
Tony shares that the new menu includes soup and salads: Greek chowder; horiatiki (local tomato, cucumber, green pepper, feta cheese, Kalamata olives, red onions, topped with organic Greek olive oil and vinegar); Marouli salad (local arugula, grilled romaine heart, fennel, prosciutto, burrata, Greek vincotto dressing); and Heirloom Tomato salad with goat cheese spread and sweet balsamic dressing. He says shrimp, chicken or salmon can be added to the salads.
Meze, or small dishes/appetizers, span Greek spreads; saganaki (Greek style flaming cheese, drizzled with ouzo); tomatokeftedes fritters; ohtapodi (grilled, marinated octopus with Greek herbs, olive oil and vinegar); shrimp flambe; kydonia gemista (clams stuffed with bacon, celery, peppers, onions, garlic, herbs); zesty mussels; and fried calamari.
Entrees from the sea encompass lavraki; grilled red snapper; halibut; Chilean sea bass; solomos salmon; scallops; xifias swordfish kebab; shrimp souvlaki; seafood yiouvetsi (orzo, shrimp, calamari, octopus with fresh tomato sauce); and lobster tail.
Other entrees showcase surf and turf; chicken souvlaki; Greek prime steak; brizola pork chop and lamb chops.
Sides are Greek fries topped with feta and oregano; Greek style lemon potatoes; spanakorizo herbed spinach rice; horta dandelion greens; and rice.
Rounding out meals are Local Greek Seafood desserts: Galaktoboureko, which is fillo dough, semolina custard and Greek honey syrup. Of course, there's baklavas with crushed almond and walnuts and Greek honey syrup. They also have slices of portokalopita, as homemade Greek orange cake. Another homemade cake option, karidopita, spotlights walnuts.
Wines spotlight choices from Old York Cellars: Darryl Mack Cellars White, Chardonnay, Pinot Gris, Albarino, Sauvignon Blanc Reserve, Cabernet Sauvignon, Syrah, Sparkling White and Raspberry Blush. They also have a house Chardonnay and Cabernet Sauvignon.
Beverages range from Greek Mountain tea, soda, orange juice and lemonade to espresso, Americano, latte, cappuccino, frappe and Greek or American coffee.
Applying Heart And Sole!
At this particular restaurant, the total ambiance, team and food embodies Meraki (mey-rah-kee), a Greek word that means 'to do something with soul, creativity or love; to put something of yourself into your work.'
Local Greek's executive chef Stratos Karabasis hails from the Greek island of Lésbos, also spelled Lésvos, which is located in the northeastern Aegean Sea, often called Mytilene (Μυτιλήνη) in Greece, after its capital. The island is known as a diverse food and dining hub with seafood and meze platters served by tavernas and ouzeris throughout the isle. In fact, the oldest kafeneio-ouzeri (Greek coffee and ouzo joint) in Lesbos, dating back to when the island was part of the Ottoman Empire in 1800, attracts a loyal local clientele with its 15 varieties of ouzo (dry anise-flavored aperitif that's widely consumed in Greece).
As a chef-owner of three restaurants while residing in Greece, Stratos came to the United States six years ago.
He says his experience involves a variety of Greek restaurant menus rooted in traditional recipes passed through the generations. Then he says he's added his own creative spins to hearty island cuisine and popular dishes, many of which are ideal for sharing. "I'm really enjoying bringing the authentic flair of Greece to our diners," he proclaims.
The restaurant team is happy to accommodate private dining for social functions and to cater special events.
"Based on diners' reactions from our opening evenings, Local Greek Seafood is going to be the biggest hot spot around," says Tony.
Hours for Local Greek Seafood are:
- Monday through Friday 4-9 p.m.
- Saturday and Sunday noon to 9 p.m.
hopewell@eatlocalgreek.com
hello@eatlocalgreek.com
609.309.5021
EatLocalGreek.com
