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The Grecian Formula

It's no myth: Greek food is hot, hot, hot.

Perhaps the Greek shall inherit the Earth--or at least its culinary spotlight. A surprising number of folks are opting for Greek cuisine on nights when a burger and fries just won't do.

"Years ago, people were afraid to go to a Greek restaurant--they didn't know what it was like," says Tim Vlahopoulos, general manager of the New York City Greek restaurant Periyali. "Now, [Greek restaurants] have proven they're up to the scale of French or Italian restaurants."

Will small-town USA embrace the food with the same gusto as big cities like New York? Vlahopoulos is confident of the food's appeal. "Eventually," he says, "it will spread all over."

Pass the ouzo.

Contact Source

Sure-Grip International, 5519 Rawlings St., South Gate, CA 90280, (562) 923-0724

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This article was originally published in the March 1998 print edition of Entrepreneur with the headline: Roundabout.

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