Since 1987
Our Story
Three decades of bringing Greece to your table, one dish at a time.
The Beginning
Born From Love
& Tradition
In 1987, Dimitri and Elena Papadopoulos arrived in New York with little more than a suitcase full of family recipes and an unshakeable dream: to bring the soul of Greek cooking to a new world.
They found a small space on Olympus Avenue, painted the walls the color of Santorini sunset, and hung a wooden sign that read “Taverna.” There was no grand opening, no marketing campaign — just the intoxicating aroma of slow-cooked lamb and freshly baked bread that drifted through the neighborhood.
Word spread. Families came. Then friends of families. Then strangers who became regulars, and regulars who became family. Thirty-seven years later, Taverna is still that same kitchen — just bigger, louder, and filled with even more love.
Years of Tradition
What Guides Us
Our Values
Authenticity
Every recipe is rooted in Greek tradition, passed down through generations of the Papadopoulos family.
Quality
We source the finest ingredients — from Kalamata olives to Santorini fava — ensuring every bite is exceptional.
Community
Taverna is more than a restaurant — it's a gathering place where friends become family and memories are made.
The Heart of Taverna
Meet Our Team
Dimitri Papadopoulos
Executive Chef & Founder
Born in Athens, trained across the Mediterranean. Dimitri's passion for Greek cuisine has been the heartbeat of Taverna since day one.
Elena Papadopoulos
Head Pastry Chef
Elena's desserts are legendary. From her baklava to loukoumades, each creation is a labor of love and precision.
Yannis Stavros
Sous Chef
With 15 years in fine dining, Yannis brings creativity and technical mastery to every plate that leaves our kitchen.
Sofia Markos
General Manager
Sofia ensures every guest feels the warmth of Greek hospitality. Her attention to detail makes every visit unforgettable.