It's a classic immigrant story: A pair of Greeks set out to create a restaurant providing fresh food inspired by their homeland. But along the way, Sophia Mylona picked up a degree in nutrition from New York University, and her husband, Gus Leontarakis, ran a New Jersey catering company. After they met in Greece in 1980 and Mylona joined Leontarakis in Florida in 1983, the couple craved the authentic meals they knew from sit-down dinners in Greece. Retired and slightly bored, they decided to go back to work with... More >>>
Lamb chops, priced at $29, were the biggest letdown.