Hellenic Restaurant, Beloved North Fork Eatery, Celebrates 50 Years: 'Thank You For Being Part Of Our Story'

NORTH FORK, NY — Hellenic Restaurant in East Marion, a beloved eatery that's been a touchstone for generations, is marking 50 years Saturday — and what's set to unfold is a night marked by the delicious fare and a welcoming atmosphere that's made everyone stepping inside for decades feel as beloved as family.

On July 4, beginning at 6 p.m. Hellenic will honor five decades of family and community with an evening of live Greek music, as well as "delicacies and deliciousness alongside our regular menu," owner George Giannaris said.

For years, those who've flocked to the North Fork, headed out for days of sun-kissed beach days and sunflower-dotted fields, air scented with lavender and vistas colored with bursting grapes, ready for rich wine — visitors old and new have headed to Hellenic, where the tastes of mouthwatering Greek fare have left lifelong impressions on minds and hearts.

Speaking with Patch about what marking 50 years at Hellenic means, Giannaris reflected.

"It almost feels like I’ve been driving past the Grand Canyon every day of my life, and suddenly I stopped to give it a closer look. When you are in the thick of it, your vision almost becomes myopic. It is a reminder that life is special, and that it also goes by very quickly," he said. "I’ve met so many people and have developed so many relationships over 50 years. It is truly the most special gift Hellenic has given me."

Earlier, Hellenic marked 50 years with a heartfelt opening night celebration, filled with joy and memories — a night where longtime customers as close as family shared stories about relationships nurtured around tables filled with delicious food, meaningful conversations, and much laughter.

For Giannaris, who continues to build Hellenic's legacy alongside his wife Maria and their children Yianni and Savvas, family and lifetime friends are the foundation of the eatery's long and abiding history.

It's especially meaningful to mark Hellenic's 50 years on the same weekend that America is celebrating its 250th, Giannaris said.

"For starters, it makes it really hard to forget your anniversary date!" he joked. "All kidding aside, my father was the quintessential immigrant. He came to this country with nothing and was able to create a pretty well-respected establishment, which at the time, was literally in the middle of nowhere. Hellenic's beginnings very much mimic the start of this country."

Looking back on how the eatery was born, Giannaris said his uncle Gus Hartofelis was a realtor, interested in purchasing the property from Roy Brown to develop the then-cottages in the back of the snack bar.

His original intent was to level the snack bar, he said.

"The day that he was going to put a bulldozer to the building, my father stopped him by getting in between the machine and the building," he said.

And so, he said, the pair made a pact that was the beginning of all the storied chapters yet to come: Gus would have no involvement in the snack bar and his father John Giannaris agreed to that proposal.

"I’m not quite sure why my dad was so adamant about having a little place for the guests to eat. But thank God he did!" he said.

For years, John and Anna Giannaris, George's parents, poured their hearts into their shared dream.

Over the years, Hellenic's name has pivoted from the original Hellenic Snack Bar and Restaurant to what's now known as the beloved Hellenic Restaurant.

"Unfortunately, we do not call it a snack bar any longer," Giannaris said. "The reason for this is because it confused customers. Even though we have been here for 50 years, the North Fork has brought a tremendous amount of newcomers. They didn't quite understand why it was called a snack bar."

He added: "Many have told me that it literally kept them away from the business. When we renovated the business back in 1985, it ceased to be a snack bar. It has been a restaurant longer than it has been a snack bar. But we want to stay true to our roots. If my father had not intervened the day my uncle had plans to tear down the snack bar, we would not be having this conversation 50 years later. It’s almost a reminder of how frail life is, and how circumstances can change the future moment by moment."

In an earlier interview, Giannaris spoke with Patch about Hellenic's enduring legacy,

This week, Giannaris looked back on some of his own, first and cherished, memories at the restaurant that's shaped his life and future.

"Where do I begin? The most powerful memories I have of the restaurant involve the black walnut tree in the front of the property," he said. "At the time, there was a large Greek community that summered on the North Fork. They stayed at many different locations, including the Blue Dolphin and Stars Cabins, to name a couple."

He added: "They used to all gather under that black walnut tree almost every night, every day of the summer. Near the cottages in the back of the restaurant there were barbecues and fire pits lit in front of every residence. Each cottage would have music emanating from it. People would dance, sometimes to Greek music, sometimes to disco — it was, after all the late 70s and 80s."

There was no air-conditioning, Giannaris said.

"And so, lemonade was the closest thing to cooling off that we had. There would be a line around the snack bar filled with people waiting to get their hands on some fresh-squeezed lemonade," he smiled. "Sometimes, I think we look at the past and appreciate it more than the present because it’s safer, since we’ve been through it. But those were some beautiful times."

That's why, Giannaris said, he's planned to include "complimentary Greek music, smack in front of the black walnut tree, under a tent, on Fourth of July to celebrate our 50th anniversary."

Discussing the enduring appeal of Hellenic's signature lemonade, Giannaris said people have been trying to mimic the taste for years.

"The funny thing is that hundreds of employees that used to work for me over the past 50 years know the recipe. I don’t know why it is almost impossible to duplicate, outside of Hellenic. It is almost divine intervention."

All who dream of Hellenic's lemonade agree that the taste is the stuff memories are made of.

"The simple and beautiful thing about our lemonade is that it’s balanced," Giannaris said. "Just the right sweetness, just the right tartness. No cheap additives. The right proportions of lemon sugar, ice, and water. That’s it. I think people appreciate our lemonade and our food because we always strive to use simple, clean and often organic ingredients. It’s part of the Mediterranean way of life. We’ve been able to keep that tradition."

It makes him smile, Giannaris siad, when the current generation promotes local and fresh produce on social media as a seemingly new concept.

"Each spring, (farmer) Danny Latham and I have a conversation about how many tomatoes we will go through in the summer as he plants a field for my restaurant. We always purchase local seafood, as well. For decades, the majority of the wines on my wine list have been from the North Fork. Nothing about fresh and local is unique to us."

Since Hellenic celebrated 40 years rich with tradition, mouthwatering food, and memories, much has changed, Giannaris said.

During that time, the North Fork weathered a pandemic, saw much change on the world canvas, and still, Hellenic stayed true to the values that are deeply entwined in every heart, every memory.

"As terrifying and disruptive as Covid was for the entire planet, the migration of people to the North Fork was a blessing," Giannaris said.

But there were challenges to overcome, as well, he said.

"What no one anticipated was it would come to an end. It was nice to have a less seasonal business for two years. Unfortunately, many of the affordable houses were purchased, leveled and replaced with very seasonal homes. This has made it a challenge for the working class to stay in the area. The unbridled inflation we’ve experienced over the past few years has also made it very challenging for businesses to keep their prices affordable. Dining out has almost become a luxury. That breaks my heart."

The next generation of local leadership, he said, "really has their hands full. The last 10 years have been almost a transition. But a transition to what? I don’t know. You would think after 50 years that it gets easier. Since I have no crystal ball, I am going to rely on my laurels, continue to serve good clean and healthy food, in abundance, at the best possible price, according to our standards, for as long as I can."

Walking in to Hellenic and seeing tables filled with smiling faces, the air singing with their stories and shared recollections, it's clear that the longtime customers who've made Hellenic a home for years are the beating heart of its legacy.

Over the years, Giannaris has seen engagements, wedding parties, baptisms, and graduations — all the moments in lifetimes that mean everything — celebrated at Hellenic.

"I was just having a conversation with customers who dine at my restaurant almost weekly and have been dining at my restaurant for nearly two decades, maybe more," he said. "I asked him if they live out here year-round. They said 'yes'! On the water in Riverhead, on their boat, year-round! That is awesome."

He added: "We have such a huge diversity of wonderful people that frequent our restaurant. I have watched them go from children to adults, parents to grandparents. We have catered weddings both on and off premises. Every possible celebration of life has happened at Hellenic. It’s such a privilege when we can contribute to the milestones of their life."

Looking back at his own journey, Giannaris reflected on how he shaped each new incarnation at an eatery that's long been a North Fork institution.

Giannaris, as a chef, business owner and friend to the many who walk through his doors, is ever evolving in his quest to provide an experience rich with quality and deep meaning. To that end, has he shared his extraordinary story through his books, "Ferry Tales," and "Ferry Tales II," which offer a rich and sumptuous glimpse behind the scenes at his restaurant.

In addition, he launched a YouTube channel, AwareHouseChef, inspired by the dream of teaching individuals how to prepare nutritious, organic meals at home, with a vision to "save healthy," at a time when he said the very concept was falling by the wayside in an all-too-often rushed society.

He's been the force behind inspired chefs' dinners at Hellenic, where some of the greatest culinary names on the East End have come together to combine their collective cultures, vision — their love for family and firmly-steeped tradition.

And he's forged a new path, creating his own, soul-quenching gelato, roasting coffee, and launching an outdoor farmers' market —while staying faithful to the tried-and-true, stirring up Hellenic's hallmark, thirst-quenching lemonade for thirsty crowds.

Giannaris also believes in giving back to the community that he considers as close as a joyful, vibrant, extended family. In 2022, a chef's menu created to benefit Ukraine raised more than $17,000 for relief efforts — thanks to a caring gathering of neighbors and friends who turned out in droves to help.

At the heart of all he does is a fervent wish to create a place where his customers find a piece of home.

"I just want to make sure that everything my customers order is outstanding. I don’t want to have anything on my menu that I don’t enjoy or would be unhappy to serve to my guests."

Personal accomplishments have served him well at Hellenic, Giannaris said.

"I am very thankful that I was able to use my degree in electrical engineering after I chose a career path in the restaurant business," he said. "I do not think I would’ve been able to run this place without the level of technical thinking I received in my undergraduate schooling. Over the past 27 years I have developed a point of sales system for the restaurant. I’m very thankful for that achievement, one that goes silently unnoticed by the customers."

That advancement, Giannaris said, has allowed him to stay relevant.

"I’ve also been able to utilize it in ways that are unique and imperatively helpful to the operation of the restaurant," he said. "The standing joke around Hellenic is, 'What do you get when you cross an engineer and a chef?' That pretty much sums up my point of sales system."

In addition, he said, the addition of gelato to the menu is still a sweet success.

"I am also very thankful that I persisted in making gelato. Customers pick up multiple pints every week, telling me that it’s the best gelato they have ever had outside of Italy," he said. "Again, I was able to do this without any terrible additives — just eggs, milk, cream, and sugar."

His coffee roasting company, Little Bean Roast Co., also brings deep pride, Giannaris said.

"My roaster is at Hellenic, and I am really proud of the coffee I roast at the restaurant. I consider myself to be a decent coffee roaster and customers are confirming it by buying my beans because they appreciate the quality. That is wonderfully humbling."

After decades of moments and experiences, life-enriching memories and incredible advances, Giannaris said he still holds his father's words of business advice close to his own heart.

"My father never said 'no' to a customer," he said. "That philosophy is in so many books I have read about running restaurants. My son Savvas is a chef at Eleven Madison Park. He is very acquainted with that mode of operation. There, they do everything they can to make the customer happy. No request is too big. We do all that we can for our customers."

Giannaris believes deeply in making staff and patrons like family — one step inside the door is like walking into his family's own home, with hugs and smiles and a singular welcome that warms collective hearts.

"People want to feel welcomed, regardless of whether they are at Hellenic or not, today more than ever," he said. "Now, the dining experience comes first. People are more likely to return to a restaurant that makes them feel good before they return to a restaurant where the food was great, but the experience was mediocre, especially when they are vacationing. Genuine care for customers is as important as the quality of food that is being served. I am blessed to have grown up in a business where we serve the same wonderful customers for decades. You can’t fake genuine care when you’re building lifelong relationships with the people who have supported you."

Just as he has nurtured the restaurant, Hellenic, in turn, has given his own life great meaning, Giannaris said.

Most especially, he said he is grateful for the variety that each day brings.

"I can’t imagine being in one place for 12 to 15 hours, five to six days a week and not going crazy," he said. "Yet at Hellenic, the long hours don’t seem to bother. I have a great staff. I have wonderful customers. I am blessed to have a business on the North Fork. My customers inspire me towards higher standards. I’m engaged. That is a true blessing. I don’t have to go through the motions of a day-to-day job. It’s always interesting."

Working with his wife and sons has brought a bouquet of rewards, Giannaris siad.

"My wife and I spend a lot of time at the restaurant. When my children were growing up, they were always in the restaurant. Had they not been, Hellenic would’ve been shut down many years ago," he said.

"Maria and I prioritize family above everything else," Giannaris said. "If we couldn’t devote a healthy amount of time to our children, one would have to go — and it wouldn’t be the children!"

But the work ethic espoused by both he and his wife has shaped their children's futures, Giannaris said.

"While they were growing up, watching their parents work, it led them both to become excellent and reliable employees. They are overachievers, but in a healthy way. Children learn a lot from watching their parents. We launched them into the world, unafraid to take on challenges and pursue their life ambitions. The fact that both our sons worked at the restaurant in their teenage years is a lot more meaningful now than it was back then. All of us appreciate the value of it, more than ever."

Giannaris looked to his own father's life lessons, when parenting his sons.

"Maria and I never wanted to force anything on our children. As a matter of fact, we did everything that we could to steer both of them away from the restaurant. We both felt that our children needed to pursue their own dreams and ambitions and not live the lives that their parents had," he said. "No father wants to see their children carry on their legacy begrudgingly."

His sons have carried on deeply rooted values.

"Now that my youngest son Savvas is a junior sous chef at Eleven Madison Park and he has earned his own merit, my father’s legacy has become a natural part of who he is. That is liberating," Giannaris said. "That gives me incredible satisfaction. My oldest son, Yianni, has also carved out a wonderful career path as a computer engineer. He was recently employed at Coreweave as a senior computer engineer, and now is part of a groundbreaking company. Both carry on John Giannaris in a very different and special way. The fact that they carried that legacy alongside their pursuits makes me complete."

Diners at Hellenic come back time and time again for platters piled high with Greek delights, moussaka and pastitiso, salad and dips, saganaki and grape leaves, and so many, many more delectable choices.

When asked what his own favorite menu item was, Giannaris said he goes through phases.

"For the past year, I can’t get enough of our lamb souvlaki. When we get fresh and local glistening fish, I feel like a king! Maria and I will eat dinner at the restaurant, like tourists, having our staff serve us. We will usually have octopus, Horiatiki salad, and almost every one of our appetizers. We never get tired of that. It’s hard to pick a favorite. But if I had to have my last meal at Hellenic, it would be a Berkshire pork souvlaki, open faced on a gluten-free pita."

On Saturday night, beginning at 6 p.m., those gathered for the 50th anniversary celebration will enjoy not only Greek music and the regular menu, but specialties including Snake River American, Wagyu strip steak, Berkshire tomahawk pork chops, braised lamb shoulder with tomatoes and pearl, onions, and blackened thresher shark with a lavender aïoli, he said.

Hellenic, Giannaris said, has grown and blossomed over 50 years, but also, remained at its heart the same beloved destination that has brought faithful customers and friends back for decades.

"Hellenic has adapted over the years. We’ve acclimated to the change in clientele and to the ever increasing number of wineries that have drawn a new generation of visitors," he said. "Our menu has expanded to offer well beyond what can be found in a classic Greek restaurant, yet the first items (besides the pineapple burger) that were on our menu July 4 of 1976 are still on our menu today. We are the same family that started the restaurant 50 years ago. Everything remains hands-on."

Looking ahead to the next 50 years, Giannaris said: "I am hoping that Hellenic will play a vital role in building memories for the next generation of people that make the North Fork a special place to visit and live."

And to his customers old and new, Giannaris has a message from the heart. "Thank you so much for your loyalty and for giving us the opportunity to serve you. Thank you for being part of our story. We can’t wait to celebrate this milestone together."

To make a reservation for the 50th anniversary celebration Saturday, click here or call 631-477-0138.