Former diner is transformed into classy Greek restaurant and wine bar
Mike Karipidis brought an authentic taste of his homeland to East Rochester when he opened El Greco by Mike, a Greek restaurant and wine bar, in October 2024.
Karipidis grew up in Thessaloniki, a port city in Greece. He moved to the United States in 1982, but regularly heads back the sun-soaked country. 'I go and get ideas and refresh,' he said.
He's recently found reason to visit Greece even more often, as his 19-year-old daughter, Maria, plays for the national soccer team there; she also plays for Mercer University. (He is equally proud of his older daughter, Eleni, who works as an EMT in Rochester.)
When Karipidis first arrived in the states, he found work cooking in the kitchens of diners. "Because I love food, I became better and better by the day," he said. For 13 years he owned New Yorker's Pancake and Grill, a diner on West Commercial Street in East Rochester; he purchased the building in 2003.
He closed the diner when he was suffering from back problems. After that, he leased the space, but none of the establishments seemed to find success there; four different owners opened and subsequently closed restaurants in the span of six years. "That's enough," he thought. "I might as well do something on my own here – something I really love.'
He gutted the space and no hint of the previous diners remains. A large bar that seats 22 is the focal point of the room; a second bar is in back, facing the window to the kitchen. The remainder of the space is arranged into intimate clusters of seating: some high-top tables near the bar, as well as standard-height tables with white tablecloths and high-backed white upholstered chairs. The lighting is soft and the soundtrack, of course, is Greek. "Music and good food go together in Greece," Karipidis said.
When the weather cooperates, El Greco by Mike has seating for 25 outside. Umbrella-covered tables wrap around the outside of the building, with olive trees and Greek music adding to the vibe.
The menu at El Greco is entirely Greek and the menu is cooked from scratch daily. Some ingredients, like olive oil and octopus, are imported from Greece. "I use quality products because that's what makes the difference," Karipidis said.
The most popular dishes are the ones Rochesterians find familiar: the gyro plate as well as the souvlaki plate (the lamb souvlaki is sublime but the dish is also available in chicken, pork or beef).
Other standout dishes include:
The dips, served with with cucumber slices and triangles soft pita bread. I've especially enjoyed the tzatziki (the yogurt-based dip with dill, cucumbers and garlic that people associate with gyros) as well as the tirokafteri, made with feta, garlic, crushed red pepper, olive oil and cream.
Bougiourdi, a warm appetizer with baked tomato, feta, hot peppers and kasseri cheese, into which you dip pita bread.
The tender octopus appetizer, which is grilled, then seared in a pan and served in a lemony sauce and sprinkled with feta.
The lamb chops are marinated and cooked on a lava rock charcoal grill. 'It makes a big difference," Karipidis said of his grill.
The lemony roasted potatoes, which come alongside every main dish, are tender and comforting.
The bar is limited to beer and wine, which is partly due to the restaurant's proximity to a church. But Karipidis said that was the way he wanted it. 'I like the concept of a wine bar. It's more classy.'
While the wine list features a few Italian and American wines, the best sellers are Greek. "It seems like everyone loves them," he said. "They come here for the Greek experience."
It has a happy hour from 4 to 6 p.m. Monday through Friday, when beverages are half price. It offers no corkage fee on Tuesdays and Thursdays, with a limit of one bottle per couple or four bottles per party.
While Karipidis is chef and owner, Natalie Masten, his life partner, is a "big asset in this operation," Karipidis said. She runs the floor, works at the bar and even makes some of the dips and the baklava. The couple is ably supported by servers Dimitri Kiriazis, who is also from Thessaloniki, Greece, and Noah Brysten, who is an American of Greek heritage.
El Greco by Mike, 165 W. Commercial St. in East Rochester, is open 4 to 10 p.m. Monday through Saturday. Parking is on the street and a public lot is across the street, a bit down the road. Reservations are accepted; call (585) 203-1978.
It hosts private events and offers catered lunches to nearby offices, for a minimum of 10 people.
Accessibility: A ramp of sorts leads to the front door; it is fairly steep and is not level. The seating is a mixture of high and standard height tables. The music gets louder after 8 p.m.
Tracy Schuhmacher is food and drink reporter for the D&C. Email her at TracyS@Gannett.com. Follow her on Instagram.
This article originally appeared on Rochester Democrat and Chronicle: El Greco Greek restaurant in East Rochester offers authentic experience
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Eater
3 hours ago
- Eater
The Inside Scoop on Yala: A Greek Ice Cream Shop Is Coming to Georgetown
Artisanal ice cream is not new to D.C., but Chrys Kefalas is confident his new shop, Yala Greek Ice Cream, will serve ice cream the city has never tasted before. (3143 N Street NW) 'There's something unique about ice cream from Rhodes,' Kefalas shared about the style of ice cream he plans on churning from the Greek island his family is from. 'It is the best, and I am willing to put it up against any other ice cream anywhere.' What gives this ice cream the edge over competitors? Kefalas credits both the creamy yet light texture and flavor, which comes down to technique and ingredient sourcing. The focus is not in the mixings in the ice cream, he says, but rather the base made with farm-fresh cream and 'premium ingredients' sourced from the Mediterranean and select producers around the world. A 'carefully balanced milk and cream-to-sugar ratio' is meant to keep the frozen dessert light and not overly sweet, according to Kefalas. Yala in Greek loosely translates to milk (pronounced more like gála) but also honors the term 'let's go' in Arabic, as a nod to the inherent influence of ingredients that the Middle East shares with Greece, like pistachios, mint, and phyllo. As for the ice cream flavors, they range from Greek classics like baklava and cherry studded with chocolate chunks to familiar American favorites like rocky road and cookies and cream. A strawberry vegan sorbet and several frozen Greek yogurt options (which Kefalas stresses taste vastly different from standard frozen yogurt) will also be available. Kefalas recently brought his staff to the place that influenced his new Georgetown shop, which happens to open on National Ice Cream Day (Sunday, July 20). Calling in from the Greek isle of Rhodes at 1 a.m., Kefalas was there with his team this spring to experience its ice cream for themselves — and enjoy the beaches and warm weather before tourist season picks up. Growing up in a Greek American household, Kefalas would travel to Rhodes in the summers with his family. 'My first memory of this ice cream is having it with my parents and grandmother in Rhodes,' says Kefalas. 'I remember having this great ice cream and when I would come back to the States, nothing compared.' To honor the familial connection, a cartoon of his papou (grandfather) will be adorned throughout Yala's decor and much of the shop's ethos is dedicated to Kefalas' grandfather, who was usually absent on his summer trips to Rhodes. 'He didn't make many trips back to Greece because he was working in restaurants trying to provide for my family and create a better life for us,' Kefalas said about why he wanted to incorporate his grandfather's memory in the shop. 'He was the soul of our family. And he taught me a lot about treating everybody like family, welcoming everyone, taking great pride and making things the best.' Kefalas' late grandfather started and ran the Baltimore seafood restaurant Costas Inn, while also helping out at his brother's Jimmy's Famous Seafood. Both restaurants are still open and operating today, serving as a testament to his grandfather's hospitality, standards, and determination. While his grandson has now made D.C. his home with husband and local radio star Tommy McFly, Kefalas hopes to follow in his grandfather's culinary success noting, 'The one type of food that represents my papou best is ice cream. It's about bringing joy to people, and I think we have the opportunity to do that with Yala Greek ice cream.' See More: Coming Attractions DC Restaurant News DC Restaurant Openings


San Francisco Chronicle
11 hours ago
- San Francisco Chronicle
A creek on California's most famous vineyard is the site of a contentious, yearslong fight
A four-mile creek that runs through California's most famous vineyard is at the center of a yearslong battle between a fourth-generation Napa Valley grape grower and major wine corporation Constellation Brands. After a 16-page appeal, repeated delays and even a fraud allegation, the conflict may finally get resolved this week. The farmer, Graeme MacDonald, 'grew up on and in' the creek, which babbles through land his family has owned since 1954. The property is part of the hallowed To Kalon Vineyard — made famous by California wine pioneer Robert Mondavi — and the unassuming creek is a geological star. Within its ancient bed, mineral deposits of gravel, sand and silt formed and spread, creating what's known as an alluvial fan: rocky, fertile and well-draining soil that's widely believed to be the best in the world for growing wine grapes. Known for producing some of the most complex and sought-after wines worldwide, these alluvial soils are famously found in renowned wine regions such as Burgundy and Bordeaux. In 2016, MacDonald, a hobby historian, petitioned the federal government to name the stream that flows through the vineyard To Kalon Creek. 'I really wanted to be part of making To Kalon one of the Grand Cru vineyards of the world,' MacDonald said. 'You create that kind of recognition with layers of science, history, (wine) criticism and consumer acceptance.' The U.S. Board on Geographic Names (BGN) approved the name in 2017, but in 2019, Robert Mondavi Winery's parent company Constellation — which owns the majority of the vineyard and the To Kalon trademark — appealed the decision. In several letters to the BGN, which the Chronicle reviewed, Constellation questioned MacDonald's intentions, claiming he named the creek for his own financial gain, and accused him of 'intellectual fraud' and forging a letter that suggested the company supported the name. MacDonald denies the allegations. A spokesperson for Constellation, which offloaded the lower tier of its wine portfolio in April, including the Robert Mondavi Reserve brand, declined the Chronicle's request for comment: 'As a matter of policy, we don't comment on ongoing disputes.' After roughly four years of silence on the matter, the BGN will revisit the To Kalon Creek name on Thursday. Its decision, MacDonald said, could have major implications on Napa Valley's future as a world-renowned wine region, a future that's already in flux amid widespread corporatization, increasingly strict regulations and a global downturn in wine sales. It's been a hot topic of debate for more than 20 years. The 687-acre site in western Oakville was originally christened To Kalon, a Greek word that means highest beauty or the highest good, in 1868 by wine pioneer H.W. Crabb. Crabb grew his To Kalon Wine Company to the third-largest winery in the country and brought nationwide recognition to the vineyard. Over the decades, the original To Kalon site grew in size, fragmented and changed hands several times, but nobody brought as much acclaim to it as Robert Mondavi, who first purchased a portion of the vineyard in 1966. Today, the winery owns 450 acres of To Kalon Vineyard. In 1988, Mondavi trademarked To Kalon, followed by To Kalon Vineyard in 1994. At the time, the MacDonalds didn't take issue with it. 'I don't think people realized what precedent was going to be set,' said MacDonald, 'but I also don't think people were keen to object to anything Mondavi did.' The first person to object was noted grower Andy Beckstoffer, who owns 89 acres of To Kalon. Mondavi and Beckstoffer, who argued the vineyard is a place and should not be allowed to be trademarked, traded lawsuits in 2002 and 2003; they settled out of court, and while Mondavi kept its trademarks, Beckstoffer's winery clients are allowed to put 'Beckstoffer To Kalon' on their labels. Constellation purchased Mondavi in 2004, and the company has been tied up in a seemingly endless string of legal fights over the trademarks since. 'Napa Valley is a vineyard paradise and the most famous vineyard in Napa Valley is To Kalon. So, when you're fighting to keep the integrity of To Kalon, you're fighting for the family jewels of Napa Valley,' Beckstoffer told the Chronicle. 'We need to ensure that there is integrity to (To Kalon). It has to be a place and not a marketing concept that (Constellation) can do whatever they want with it.' For years, the MacDonalds stayed out of the To Kalon controversies. The family's 15-acre plot is an island within the To Kalon vineyard that features some of the oldest Cabernet Sauvignon vines in Napa Valley, planted by MacDonald's great-grandparents in 1954. The family sold its grapes to Mondavi since its inception and that relationship continued for over 50 years; the fruit went into some of Mondavi's top-tier wines, often making up more than half of Mondavi's premium To Kalon bottling. MacDonald said it was his great-uncle who originally encouraged Robert Mondavi to resurrect the historic To Kalon name. 'The family always felt like they were part of this history,' he said. Over the past two decades, MacDonald has assumed the unofficial role of To Kalon historian. He presented the story of To Kalon at several Mondavi events and penned a peer-reviewed report for the Historic American Landscapes Survey, which was added to the Library of Congress. He has also applied to add To Kalon Vineyard to the National Register of Historic Places, though Constellation has contested that as well. Margrit Mondavi, the late wife of Robert Mondavi, once gifted MacDonald a cookbook she authored and inscribed a request: 'Keep the To Kalon story alive.' With his 2016 submission to BGN to name the vineyard's tributary To Kalon Creek, MacDonald hoped to set a precedent for the future of vineyard designation in America. He believes To Kalon can follow the lead of French regions like Burgundy, whose fame was built on renown for spectacular vineyard sites — not owners or wineries. MacDonald argues that To Kalon Creek would be a major step toward legally proving that To Kalon is, irrefutably, a place — and preventing Constellation from potentially diluting the site's reputation through further commercialization. MacDonald sent many letters of support to the BGN from government leaders, including Rep. Mike Thompson, D-Napa, and State Sen. Bill Dodd, D-Napa, and wine industry members. Arguably the most important letter bears the typed signature block of Mondavi general manager Glenn Workman. It uses 'we' and features logos of both Mondavi and Constellation. The BGN requires that applicants get permission from trademark holders of a word or phrase being used. 'Naming the creek for its home, To Kalon Vineyard, would allow growers, winemakers, geologists, hydrologists, historians, educators and others in our community to better describe the creek,' the Workman letter states, 'particularly as it relates to the alluvial fan, which, in great part, makes possible the fine wines for which To Kalon Vineyard is world-renowned.' In early 2017, that quote appeared on the front page of the Napa Valley Register. A few months later, BGN approved MacDonald's application. But in early 2019, MacDonald received a shocking notice from the BGN: Constellation was suddenly contesting the naming and had submitted a 16-page appeal. In its letters to BGN, Constellation called MacDonald's effort 'a campaign to weaken or usurp Constellation's To Kalon trademark rights' and suggested ill intentions, as the To Kalon Creek name 'would increase the value of his land and his grapes immensely.' MacDonald also makes a small amount of wine from his family's vineyard for the MacDonald brand he founded with his brother, Alex MacDonald, but cannot put To Kalon on the label. The company also asserted that 'for more than 30 years,' To Kalon has been 'foremost and solely a brand name.' It attempted to refute much of MacDonald's evidence — including maps, historical artifacts, newspaper clippings and legal documents — that prove the name has historical significance as a geographical place dating back 130 years. The company claimed that MacDonald's proposal was 'fraught with factual errors' and hired a cartography expert from Syracuse University as an independent consultant to review the proposal. The geography professor recommended that the BGN 'nullify its decision.' Constellation's main argument, however, is that MacDonald did not receive the company's consent to name the waterway To Kalon Creek. In multiple documents reviewed by the Chronicle, Constellation claimed that MacDonald doctored the letter from Mondavi's Workman, noting that it was not dated or signed. It was printed on joint Robert Mondavi Winery and Constellation letterhead, 'which is something Constellation does not use,' the company said. To Kalon Creek came up in a separate 2017 trademark lawsuit between wine brand Vineyard House and Constellation, during which Workman testified that he did not write or send the letter. The Chronicle was unable to reach Workman for comment. MacDonald, who has been fighting this battle without legal counsel, maintains that the evidence he presented and the letter are legitimate. He said at the time he 'didn't really understand' that getting the letter signed and dated 'was going to become important.' The Chronicle reviewed email communications between MacDonald and a BGN research employee in 2016, in which MacDonald submitted the Workman letter for review. 'I don't see anything that would justify revising it,' the BGN employee wrote. MacDonald has since submitted three more letters to the federal board from former Constellation employees denouncing the company's claim of forgery. One letter came from Anne Siegel, a public relations employee of Robert Mondavi Winery from 2008-2017, who told the Chronicle that Constellation's opposition does 'not reflect the original spirit or intention of (Mondavi Winery) when we backed this initiative.' 'The suggestion that Graeme (MacDonald) would forge or alter emails we wrote is not only completely false, it's damaging to his reputation and absolutely unacceptable,' she continued, adding that she believes 'Mr. and Mrs. Mondavi would have been thrilled to have the legacy of To Kalon carried on with the naming of the creek.' The Chronicle also reviewed records from a 2016 email chain that included MacDonald, Siegel, Workman and another former Constellation employee discussing MacDonald's proposal. Workman wrote, 'Sounds like a great idea' and 'I don't see any downside to this at all.' But in its appeal, Constellation argued that ultimately, the legitimacy of the letter doesn't matter; Workman 'did not have legal authority' to send a letter and 'give away the company's valuable trademark rights. ' Soon after Constellation expressed its opposition, MacDonald said he went to Mondavi for a meeting to discuss the creek. When he and his brother arrived, MacDonald said they were surprised to see 'like eight lawyers in suits from Constellation that flew in from New York' sitting at the table. The lawyers came armed with a bargaining chip: Constellation offered the brothers the right to use the To Kalon trademark on their wine label in exchange for their support in changing the creek's name to something else, according to MacDonald. After a long pause, MacDonald said he told the company his 'integrity is not for sale.' 'People were super upset and the meeting dissolved,' he recalled. That same year, MacDonald said the family decided not to renew its grape contract with Constellation. 'That was the end of the line. There was too much pain and suffering,' he continued. 'The corporate culture really overwhelmed the 60-year grape growing relationship.' In response to Constellation's opposition, BGN restarted the naming process, resulting in the Napa County Board of Supervisors and the California Advisory Committee on Geographic Names each being asked to revisit the issue. Neither changed its position, but the decision ultimately lies with the federal board. Now, nine years after MacDonald's original application, BGN is scheduled to re-vote on the To Kalon name on Thursday. MacDonald hopes that his effort will be worth it. 'For us, it was more important to be on the right side of history,' he said. 'Someday, my kids are going to read this story and it's going to let them know (To Kalon) is important to us and to them. We have a deep genealogical connection to the land.'
Yahoo
a day ago
- Yahoo
AMBROSIA & NEKTAR Introduces Premium High-End Organic Food from Greece with a Commitment to Purity and Provenance
Brand emphasizes absolute transparency and traceability, sourcing single-ingredient food from small artisan producers MOUNTAIN BROOK, Ala., June 10, 2025 (GLOBE NEWSWIRE) -- AMBROSIA-NEKTAR INC., a new entrant in the international organic food market, announces the launch of its product line featuring premium high-end organic food from Greece. The brand stands out for its commitment to single-ingredient food made with organic, non-GMO ingredients sourced exclusively from small artisan producers in the most pristine and biodiverse regions of Greece. AMBROSIA-NEKTAR INC Logo Positioned as a brand rooted in quality and authenticity, Ambrosia & Nektar centers its philosophy on the belief that food should be as close to nature as it gets: no additives, preservatives, fillers. Nutrient-dense, minimally processed, and transparent in origin. All products are lab-tested to ensure purity and safety, and the company practices absolute transparency and traceability from source to shelf. 'Our mission is to reconnect people with food in its purest form,' said a spokesperson for Ambrosia & Nektar. 'By working closely with small producers in remote Greek villages and islands, we're able to share the highest quality ingredients while supporting local agricultural traditions.' The product line includes three core categories: Herbs & Infusions: Carefully harvested wild oregano, mountain tea, and herbal blends known for both flavor and wellness benefits. Liquid Sustenance: A curated selection of organic extra virgin olive oil, wild forest honey, and pomegranate juice, each highlighting the biodiversity of the Greek landscape. Gift Sets: Elegant assortments designed for gifting for food lovers, pairing traditional Greek staples like olive oil and oregano with elegant spouts and packaging suitable for culinary luxury experiences. Ambrosia & Nektar's official website, offers customers detailed product information, sourcing stories, and online ordering options. As the demand for transparency and premium quality grows, Ambrosia & Nektar offers a thoughtful response to the modern consumer's call for authenticity, simplicity, and traceable sourcing. About AMBROSIA-NEKTAR & Nektar is a boutique food company offering premium, high-end organic food from Greece. With a focus on single-ingredient food and culinary luxury, the brand sources only lab-tested, non-GMO, organic products from small artisan producers. Its mission is to uphold absolute transparency and traceability while celebrating Greece's natural bounty. For media inquiries or wholesale partnerships, visit Media Contact: Theodoros TheodorakoglouAMBROSIA-NEKTAR INCtheo@ A photo accompanying this announcement is available at in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data