The New York minute is a precious thing. We’re the city that never sleeps. That runs for trains. That works through lunch. On a slow day, we might step out for a dollar slice or an overpriced bowl of some sort.
It doesn’t have to be this way.
The New York minute is a precious thing. We’re the city that never sleeps. That runs for trains. That works through lunch. On a slow day, we might step out for a dollar slice or an overpriced bowl of some sort.
It doesn’t have to be this way.
An effortless blend of quality and brevity does exist in New York’s bustling culinary scene. And it exists at Tziki.
“I wanted to build a thirty minute pick-me-up,” says Harry Nicolaou, co-founder of the intimate Athenian restaurant. We’re sitting at a communal table, chatting between bites of souvlaki and Greek salad.
View more
The counterserve spot opened last year, a century after the first modern souvlaki restaurant was founded in Athens. Its central Chelsea location is a marriage of convenience and culture. “A hundred years ago, this would have been the heartbeat of the Greek community,” explained Nicolaou, illuminating a rich history of immigration to the surrounding neighborhood.
It’s an airy storefront. Stucco walls are lined with souvenirs from the owners’ recent trip to Athens, alongside handcrafted paintings and vases. These were sourced directly from Cretan artist Alexandra Manousakis.
Even the dedicated silverware drawer in an antique wooden dresser is intended for guests to open themselves. It speaks to the owners’ attention to detail and devotion for customers to feel at home.
View more
Tziki is the collaborative effort of four friends. Growing up, they each split their time between Greece and New York, struggling to find authentic souvlaki in the city. Last year, they decided to take matters into their own hands.
Their menu is simple. They partner with local farmers and butchers to source only the best, seasonal ingredients.
Tziki is the collaborative effort of four friends. Growing up, they each split their time between Greece and New York, struggling to find authentic souvlaki in the city. Last year, they decided to take matters into their own hands.
Their menu is simple. They partner with local farmers and butchers to source only the best, seasonal ingredients.
View more
The star of the show is of course the souvlaki. Succulent pork or beef kebab come together with fresh tomatoes and pita for a classic sandwich. They also serve individual skewers with homemade saltsas you don’t feel guilty about piling on. Pair these with a traditional Greek salad or their addicting feta fries.
View more
Nicolaou prides himself on the inventive side of their menu, as well. This week, their special is a Spanakopita salad. In a play on the traditional pastry, this is a lighter, deconstructed version with spinach and feta atop crispy philo pieces.
View more
They aim to expand with integrity. The immediate dream is to open in every neighborhood in New York without compromising quality, says Nicolaou. “Once we compromise quality, we’re not Tziki anymore.”
The co-founder points to the idea of xenia, originating in Ancient Greece. It focuses on welcoming guests with generosity, kindness and hospitality. In your home, your guests are to be treated better than even your family, explains Nicolaou. Fittingly, he has been welcoming regulars and newcomers alike with genuine warmth since we sat down.
View more
They aim to expand with integrity. The immediate dream is to open in every neighborhood in New York without compromising quality, says Nicolaou. “Once we compromise quality, we’re not Tziki anymore.”
The co-founder points to the idea of xenia, originating in Ancient Greece. It focuses on welcoming guests with generosity, kindness and hospitality. In your home, your guests are to be treated better than even your family, explains Nicolaou. Fittingly, he has been welcoming regulars and newcomers alike with genuine warmth since we sat down.
View more
This authenticity is evident whether you’re dining family-style in their vibrant storefront or relaxing with takeout in your living room. Yes, the order of baklava we devoured couchside still tasted like it was fresh out of the oven.
View more
It’s a cherished departure from the standard New York fast-casual culinary scene. You’re not just a customer at a restaurant, you’re a guest in someone’s home. You’re invited to take a long lunch and to catch the next train.
Tziki focuses on what they know; deeply and with pride. Hand-crafted souvlaki, happy hellos, and infusing every part of the experience with intention and love. It’s in the details, like taking the extra moment to hand-stamp each paper bag with their logo, a small but meaningful reminder that speaks volumes of the personal care put into every order, whether you’re sitting down for a meal or enjoying it from the comfort of home.
Tziki knows just how precious the New York minute really is. Why not savor it?
Tziki focuses on what they know; deeply and with pride. Hand-crafted souvlaki, happy hellos, and infusing every part of the experience with intention and love. It’s in the details, like taking the extra moment to hand-stamp each paper bag with their logo, a small but meaningful reminder that speaks volumes of the personal care put into every order, whether you’re sitting down for a meal or enjoying it from the comfort of home.
Tziki knows just how precious the New York minute really is. Why not savor it?
