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“Telia” isn’t just the name of local restaurateur George Zeppos’ newest project. It’s the entire point.
Zeppos said the Greek word is an expression of ultimate satisfaction, a phrase uttered in a haze of pleasure, after the perfect night out.
“(If someone asks) ‘how was your dinner with friends and family?’ you would say ‘telia,’ which means life is good, everything’s great. It’s perfect, embrace it,” Zeppos said.
The expression captures everything Zeppos aims to offer with Telia Greek, a casual fine dining Greek restaurant, which opened in August at 400 N. Park Road in Wyomissing.
Telia boasts an open-air concept that represents the feel of dining aside the Mediterranean, along with a menu of Greek favorites with a modern twist.
“It’s a type of open-air restaurant you would experience as you’re walking through the streets of Athens,” Zeppos said. “All the windows, all the doors open up, so the spring and summer are just wonderful.”
The location, formerly a Friendly’s, was completely gutted and renovated from floor to ceiling when Zeppos took over.
The concept of “telia” sets a high bar, but the best isn’t anything new for Zeppos — the third generation restaurateur and his wife, Eleny Zeppos, also own Willoughby’s on Park in Wyomissing — across the street from Telia — as well as The Hitching Post in Leesport.
“I always loved that Park Road corridor, I believe in what the community is doing there from the medical school to the new businesses coming in,” Zeppos said. “There’s such a great energy, and we’re so happy to be a part of it.”
Telia’s indoor section seats about 55 between the bar and lounge area, and the outdoor patio seats 25, Zeppos said. The restaurant currently employs about 15, he said.
The energy of “telia” can be found in the restaurant’s modern décor and plating and upbeat tunes, but also in its commitment to traditional Greek cuisine, Zeppos said.
“We have a fresh fish program, so we do the whole fish from the tail to the head, serve it open face at the restaurant,” Zeppos said. “Very unique to Greece where you would actually see the fish fresh, hanging at the restaurants, and they would grill it for you and open it up.”
Zeppos, who is Greek, said some of Telia’s recipes have been in his family for generations.
“I was the first generation born in this country,” Zeppos said. “Greek cuisine is in my blood, it’s in my heart.”
A few other Greek inspired highlights include a slow-braised lamb shank in a tomato orzo base, and charbroiled octopus served with pickled onions and hummus.
The menu shifts with the seasons, along with the inspiration of head chef Chris Kantor, Zeppos said, but one dish holds a special place in his heart.
“The spinach pie, whenever I see it, I think of my mother and grandmother and how they made it, and so many people rave about it that it makes me feel great,” Zeppos said. “It just reminds me of growing up with my family.”
Telia Greek is open Monday through Saturday, from 4:30 to 9 p.m.
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