Open Kitchen

Brothers Steve and Speros Kokenes opened the restaurant in 1952, and expansions during the following two decades changed the space as the business grew. The menu still keeps Greek dishes alongside the Italian cooking.

Several named preparations reward a closer look. Braciole stuffs pepper steak with Italian sausage, prosciutto, and Genoa salami before simmering it in red wine and tomato sauce. Veal Juliano adds provolone and mushroom wine sauce to breaded veal, while Chicken Livers Grecque uses butter, oregano, and tomatoes.

Prices span relatively inexpensive plain pizzas and pastas through moderately priced meat dishes. Mixed Italian Cuisine for Two gathers several preparations into a shared order, while Pizza ala Grecque combines feta, olives, peppers, tomatoes, and onions. Weekday service covers lunch and dinner; weekend opening begins in the late afternoon.