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O C TO B E R 2 02 1

The Foodie Issue F O O D + B E V E R AG E J O H N IAC H E T T I O F IAC H E T T I’ S K I T C H EN

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LIFESTYLE LETTER

OCTOBER 2021 PUBLISHER

Marc Schwartz | marc.schwartz@lifestylepubs.com EDITOR

Feast with Your Eyes DEAR FRIENDS, This month I pay tribute to one of the most humble, kind, caring, and loving men I have ever known, my dear friend, Domenic Parisi. One year ago this month (October 2020)

Kris Pepper | kris.pepper@lifestylepubs.com STAFF PHOTOGRAPHERS

Sarah Flannery, Michael Malandra, Barry Houldsworth, Little Nest Portraits, Ridgewood AD DESIGNER

Matthew Endersbe

our community lost a gentleman, like no other, to COVID-19. The picture above depicts

L AYO UT DESIGNER

Domenic with my son, Jordan. Every month when we would go for haircuts to his barber-

Randah O’Doherty

shop, Domenic would always make sure that I took a picture of the two of them. But what was most important, was that I should text the photo to his cellphone so that Jordan would always be with him. He loved my son dearly and anyone who ever met him loved him too. Domenic, you are missed terribly, and you will never be forgotten. Hey, foodies—we hope you’re hungry! October brings us our most delicious issue of the year, chock-full of the most crave-able dishes and drinks northwest Bergen has to offer. We had the pleasure of dining at our community’s top restaurants, including Willow & Whisk in Wyckoff, It's Greek to Me in Ridgewood, and Iachetti's Kitchen in Glen Rock---and boy, are you in for a treat! The photos alone are enough to have you licking your chops. In addition, we had the privilege of visiting the best of the best at the Ramsey Farmers' Market. Food brings us all together, and we couldn’t be luckier when it comes to the amazing dining options we have right here in northwest Bergen county. We

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

think you’ll agree when you flip through these delicious pages!

ART DIRECTOR Sara Minor

Whether it's a curbside pickup, delivery to your door, dining al fresco, or enjoying a

OPERATIONS DIRECTOR Janeane Thompson

meal inside, please support our local food establishments. Why go anywhere else,

AD MANAGER Chad Jensen

when we've got some of the best restaurants here in northwest Bergen?

REGIONAL SALES DIRECTOR Eric Williams

Here are thirteen great reasons to keep it local in October:

WEB APPLICATIONS Michael O’Connell

Allendale, Franklin Lakes, Glen Rock, Ho-Ho-Kus, Mahwah, Midland Park, Oakland, Ramsey, Ridgewood, Saddle River, Upper Saddle River, Waldwick, and Wyckoff. EAT LOCAL | ENJOY LOCAL | SHOP LOCAL | SPEND LOCAL | SUPPORT LOCAL 514 W 26TH ST., KANSAS CITY, MO

CityLifestyle.com/NorthwestBergen ON THE COVER John Iachetti, Owner of Iachetti’s Kitchen PHOTOGRAPHY BY SARAH FLANNERY PHOTOGRAPHY 4

Northwest Bergen Lifestyle | October 2021

Proverbs 3:5-6 Northwest Bergen Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northwest Bergen areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Northwest Bergen Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Food for Thought 1. Do you have an Irrevocable Trust to hold your assets, so your estate is reduced in size resulting in a reduction in Probate Expense as well as a Reduction in taxation? 2. Do you have a Revocable Living Trust which will reduce your probate expense by at least 50%? 3. Have you appointed a Funeral Agent in your estate plan? 4. Have you addressed Digital Assets in your estate plan? 5. Is your Last Will and Testament notarized? 6. Is your Estate Plan consistent and current with Federal and New Jersey laws? 7. The law is about to change again under the current president. Does your current Estate Plan address the incoming law? 8. The current exemption before Federal Estate taxation is $11,000,000.00. This amount may be reduced to $3,000,000.00. Are your assets insulated so your estate will fall under this number? 9. Does your present Health Care Proxy meet your current intentions? 10. Have you lowered your probate expenses so you can pass these savings on to your children and or grandchildren or other chosen beneficiaries? 11. Have you considered an annual tax-free gift to your children and or grandchildren?

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INSIDE THE ISSUE OCTOBER 2021

FEATURES 16 Willow & Whisk A Winner in Wyckoff

22 Ramsey Farmers’ Market A Corner on the Market

28 Iachetti’s Kitchen Warm Hospitality is on the Menu

28 16

34 It’s Greek to Me Don’t Myth Out on a Delicious Greek Experience!

34 DEPARTMENTS 4

Lifestyle Letter

Around Town

Culinary Creations

28 Locally Owned 34 Hot Spot

AROUND TOWN

Creative Den B O U T I Q U E

EVERYTHING BAGEL/WHOS GLUTEN FREE OPENS IN RIDGEWOOD Everything Bagel and WHOS Gluten Free are opening their second location in Ridgewood this

SMALL BATCH, BIG HITS!

fall. Freshly baked bagels, gluten-free bagels, breakfast and lunch sandwiches, and gluten-free pastries and desserts are their specialties. Elliot Cohen and Stephanie Wong, co-owners of Everything Bagel/WHOS Gluten-Free in Paramus, sell WHOS Gluten-Free products at the popular bagel store at 483 Route 17 South. Now, they are uniting to open their second location in Ridgewood at 205 E. Ridgewood Ave. “We always loved Ridgewood customers and missed them since we sold our Ridgewood location more than eight years ago,” said Elliot Cohen, former owner of Wide World of Bagels in the former Kings (now Green Way) shopping plaza.

Come see us at 227 Rock Road, Glen Rock, NJ 07452 Visit us online at www.creativedenllc.com (201) 882-1422 Unique Gifts

The new Ridgewood location will serve “breakfast all day,” along with regular bagels and novelty bagels in different shapes and sizes. They offer

more than 100 specialty bagels for all types of

Featuring Local Artists

occasions, including birthdays (numbers), holidays, and many other events. everythingbagel.net

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Northwest Bergen Lifestyle | October 2021

TONI MODAK PROMOTED TO VICE PRESIDENT FOR VALLEY HOME CARE Valley Health System is pleased to announce the promotion of Toni Modak, MBA, BSN, RN, to the position of Vice President for Valley Home Care (VHC), and a new member of the Valley Health System Executive Staff. A recipient of the Tribute to Women in Industry (TWIN) Award and the Organization of Nurse Leaders Innovations in the Continuum CONTINUED >

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HARVEST AND ALE OPENS IN OAKLAND Harvest and Ale, a farm-to-table restaurant has MS071673

opened in Oakland. Priding itself on serving modern American fare made with locally sourced ingredients. The restaurant partners with local farms which take the time to do things right--from soil preparation to seed selection, and finally to harvest. The utmost care is put into growing the ingredients for your meal. Everything prepared is locally sourced, free-range, grass-fed, and certified organic. All ingredients are harvested from local orchards, creameries, farms, and purveyors. harvestandale.com

RESTORATION PROJECT FOR DUCK POND UNDERWAY A ceremony was recently held to mark the start of an ecological restoration project at the Wild Duck Pond in Saddle River County Park. With a focus on restoring the pond’s wetlands and supporting native wildlife, the scope of the project includes replacing the pond liner and implementing best practices for stormwater management. The project is funded by the Bergen County Open Space Trust Fund and a grant from NJ Green Acres.

Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle. com/NorthwestBergen using the Get In Touch link and let us know what you think. 12

Northwest Bergen Lifestyle | October 2021

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Monday: Closed | Tuesday - Thursday: 11:00 am - 9:30 pm Friday - Saturday: 11:00 am - 10:00 pm | Sunday: 11:00 am - 09:00 pm

CULINARY CREATIONS

Northwest Bergen Lifestyle | October 2021

ARTICLE KRIS PEPPER | PHOTOGRAPHY SARAH FLANNERY

FA M I LY- OWN E D 16

Wi l low & W h isk

TIMING IS EVERYTHING. Running a restaurant through a pandemic is a challenge in and of itself. Opening a new restaurant is nothing short of incredible. That’s just what Willow & Whisk owners Rich DiBenedetto, AJ DiBenedetto, Evan D’Auge, and General Manager, Anna Bischoff, managed to pull off. “We were gearing up to open in February

in a nursing home,” says Anna. “I was the first

2020 and building out the space when we

‘girl’ they allowed to do the job, and I loved it.

began hearing about this thing called COVID,”

Eventually, I worked my way up to serving and

says Anna. “The pandemic shut down the

managing at the age of 19.”

delivery of furniture and appliances and slowed

As an art history major, Anna became dis-

down construction. The whole project was put

enchanted with pursuing a career in her field.

on hold.” In June, the team got back to work and

She returned to her first love--hospitality. “I

opened in July of 2020 with all safety measures

truly enjoy the camaraderie and meeting great

in place. “It’s been a wild ride,” says Anna.

people,” she says.

Originally from West Virginia, Anna’s expertise

She was mentored by Ric Orlando, the

in hospitality grew from working in restaurants

renowned restauranteur/chef of New World

since the age of 14. “I started as a dishwasher

Home Cooking Company in Saugerties, New York, and a two-time “Chopped” winner. “He taught me so much about being communi-

Willow Burger - Sharp Wisconsin cheddar, avocado, red onion, butter lettuce, tomato, chipotle aioli, brioche bun

ty-minded,” she says. Throughout her professional career, she worked at several other establishments, including Five Points in Manhattan. When it was time to slow down and start a family, Anna looked to Bergen County to begin her new endeavor. “I worked at L’Arte in Ramsey, and it was a great experience and a big transition. I went from managing 198 employees to 13, and from dealing with celebrity guests to hosting suburban moms,” says Anna. “It allowed me to see things from the perspective of a small, family-owned business.” Anna met the owners of Willow & Whisk while working with them as a consultant for CARS Sandwiches and Shakes in Ramsey. She was impressed to see that their business was run with thoughtfulness, a positive work CONTINUED >

BUSINESS

A WINNER IN WYCKOFF

CityLifestyle.com/NorthwestBergen

CULINARY CREATIONS (CONTINUED)

culture, and good leadership. She soon took on the task of developing the Willow & Whisk concept alongside them, and a new business was born. “Willow & Whisk features comfort food that is elevated in execution. Thought and soul are put into every bite,” she says. The exceptional menu delivers a new approach to traditional breakfast and lunch favorites to provide a unique culinary experience. High-demand dishes include avocado toast with poached egg and pickled red onion. Customers also crave their French Toast Bites, crafted with a cornflake crust, dusted with cinnamon sugar, and garnished with strawberries, bananas, and whipped cream cheese topping. Other favorites are the So-Cal Breakfast Bowl, Lemon Ricotta Pancakes, and the Goddess Chicken sandwich. Specialty coffees, beverages, and mocktails are always on deck. Bring your own spirits if you want to add a kick to your brunch! Willow and Whisk is now a sought-after spot for breakfast, lunch, or brunch in Wyckoff. Be prepared--you may have to wait for a table. However, don’t plan on visiting Anna for dinner. “People always ask us why we aren’t open in the evenings. My answer is that we are small business owners who need to be at home for supper and bath time! We know where we fit in. Our niche is providing an incredible breakfast and lunch.” Willow & Whisk accommodates private evening events, so if you are in the market for a venue for a bridal or baby shower, birthday party, or mitzvah, give Anna a call. The concept of providing outstanding cuisine along with impeccable service sets Willow & Whisk apart from other eateries with upper echelon service accompanied by great food with a family atmosphere. “People feel like they are in the City here. We provide a Manhattan-style brunch.” “Community is so important to me. The people are amazing. They have high expectations, so I enjoy exceeding those expectations. Guests can see that you take care of your employees and work to develop an outstanding staff. When guests are happy, they will be more supportive of your business and make your Owner Rich DiBenedetto, General Manager, Anna Bischoff, and Owner Evan D'Auge (Not picture is owner AJ DiBenedetto)

Northwest Bergen Lifestyle | October 2021

investors money. When the tide rises, all ships rise.” willowandwhisk.com

Lemon Ricotta Pancakes - Lemon curd, blueberries, and maple syrup

Avocado Toast - Poached egg, pickled red onion, grape tomatoes, rustic bread

Tr y T h e s e ! L E M O N R I C O T TA PA N C A K E S Lemon curd, blueberries, maple syrup

AV O C A D O T O A S T

WILLOW BURG E R

Poached egg, pickled red onion,

Sharp Wisconsin cheddar, avocado, red onion,

grape tomatoes, rustic bread

butter lettuce, tomato, chipotle aioli, brioche bun

CityLifestyle.com/NorthwestBergen

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R A MSEY FA R M E R S ’ MARKET

A CORNER ON THE MARKET

Northwest Bergen Lifestyle | October 2021

Nancy Boone - Manager

ARTICLE KRIS PEPPER PHOTOGRAPHY MICHAEL MALANDRA

THE RAMSEY FARMERS’ MARKET IS NOW IN ITS

Tempt your palate with a wide range of culinary

12TH SEASON OF BRINGING FRESH PRODUCE AND

delights, including handmade dumplings from The Asian

ARTISAN-CRAFTED FOODS TO OUR NORTHWEST

Farmer, mango salsa and guac from Anita’s Guacamole,

BERGEN NEIGHBORHOOD EACH SUNDAY MORN-

organic bean chocolates from Mishti Chocolates, and

ING. Established in 2010 by the Ramsey Historical

fresh produce from MEVO Fresh Roots Farm. Cruise over

Association in coordination with the Borough of Ramsey,

to meet Captain Rick Lofstad at the Pure Vida Fisheries

the Market has become a popular Sunday morning stop

table and pick up fresh seafood from the Hampton Bays.

to purchase locally grown and artisan-made products

Also on the menu are artisan breads and cheeses,

in town. Since its inception, the Market has grown from

fresh pastas, homemade chili, granola, baked goods,

hosting 12 to 50 vendors.

pickles, nuts, beef jerky, gourmet teas and coffees,

Organizer and manager Nancy Boone envisioned it

soups, spices, pierogies, and more.

as an extension of the Ramsey Historical Association

The Market is dog-friendly but be warned...Rover may

while serving as president of that organization. She

start begging you for some freshly baked dog treats from

hopes that its existence will continue to stimulate

Aunt Vicky’s Bickys.

interest in Ramsey’s historic past as a farming com-

Nancy likes infusing an international flair by inviting

munity and educate the community on the impor-

purveyors specializing in ethnic specialties. Depending

tance of eating locally grown foods.

upon the week you visit, you may get the flavor of Greek,

“I love our vendors,” says Nancy. “It’s become like a

Mexican, Japanese, Caribbean, or Hungarian cuisines.

family. They all help each other.” The non-profit gives back

This fall, the Market kicks off its “Vegan Corner” by fea-

to the local community by donating food and monetary

turing vegan-friendly foods to accommodate visitors who

support to organizations like Center for Food Action, City

follow a vegan lifestyle. There are also plenty of delicious

Green, and Harlem Grows. “Wherever there’s a need, we

offerings for gluten-free and dairy-free diets as well.

will help. We also sponsor non-perishable food drives here

Need a gift? Artists vary from week to week, but you

on Market Day,” she says. The Ramsey Farmers’ Market

will see unique jewelry, pottery, and artwork whenever you

also donates a portion of its proceeds to Ramsey’s volun-

attend. It’s an excellent opportunity to meet the artists and

teer emergency services.

learn about their craft. Live local music adds to the relaxed

“A few of our vendors also donate their leftover pro-

vibe, and there’s also a children’s table to entertain the kids.

duce to Ramsey Responds, which supported 120 fami-

The Market sustains itself with a popular business

lies in Ramsey during COVID,” says Nancy.

sponsorship program. “All sponsorships are $100 for the CONTINUED >

CityLifestyle.com/NorthwestBergen

RAMSEY FARMERS’ MARKET (CONTINUED)

Northwest Bergen Lifestyle | October 2021

environmentally conscious, they really want to make a difference.” William’s presence at the Market has helped him to build his business “organically.” He was excited to have the opportunity to have a presence one week. When Nancy invited him to have a regular year,” says Nancy. Sponsors get a link on our web-

weekly spot, he was able to quit his retail job

site, can display information at the Market, and

and pursue his passion—developing his busi-

get recognition on our ‘thank you’ board.” Health-

ness full time. William uses reusable glass con-

centric businesses also have an opportunity to

tainers for all of his products. He has an internal

have an in-person presence at the Market as well.

recycling program so customers can return

Not only is the Farmers’ Market good for your

glass containers to be cleaned and recycled for

health and the environment, but it can also give a

a discount on their next purchase. This reporter

boost to new entrepreneurs.

can vouch for the great taste of his product.

Saddle River resident William Robinson has

The cacao cashew mylk is incredible!

been marketing his Live Vessel Mylk for two

Plan a trip to the Farmers’ Market this fall. It’s

years. His plant-based products are all-nat-

much more than just a shopping trip. “It’s a labor

ural, unpasteurized, non-GMO, and free of

of love,” says Nancy.

preservatives, gums, oils, or fillers. “This community is amazing and supportive,” says William. “Our customers are health- and

Sundays May-November 9am-2pm; December-April 10am-1pm. ramseyfarmersmarket.org

CityLifestyle.com/NorthwestBergen

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LOCALLY OWNED

Iachetti’s Kitchen

WARM HOSPITALITY IS ON THE MENU ARTICLE KRIS PEPPER PHOTOGRAPHY SARAH FLANNERY

Pine Island mussels, roasted corn, oil cured tomatoes and marsala 28

Northwest Bergen Lifestyle | October 2021

" O ur busi ness is grow i ng beca use we ca n ada p t to w ha t peo ple w a n t. It's my goa l to kee p u p our hig h sta ndards o f de lic ious food a nd exce lle n t serv ice."

THE HOSPITALITY BUSINESS OPENED

Fresh ingredients and gracious, friendly

MANY DOORS FOR JOHN IACHETTI.

staff are trademarks of Iachetti’s. The menu

Growing up in Paramus, John worked part-

at Iachetti’s features locally grown ingredients

time at TJ’s Rib House on Forest Avenue—

prepared with an artisan flair. John’s short ribs,

and the rest is history. “I loved working

clam chowder flatbread, and Dr. Pepper®-

there, making friends, and earning spending

glazed baby back ribs are creative and inno-

money. The friends I met at TJ’s have all

vative, reminiscent of his professional career

moved on to professional careers in the food

over the years. Other popular choices are the

or hospitality business,” says John.

homemade pasta dishes, crispy street tacos,

Following high school, John attended The

and Granny Flo’s parmesan-crusted rice balls!

Culinary Institute of America in Hyde Park,

Just about everything is from scratch, includ-

New York. After working in several different

ing the mozzarella and bread.

establishments over the years, he landed a

When considering how to equip the

position with Loews Hotels, assuming roles

kitchen, John decided to go “old school” and

including Executive Chef, Director of Food

install a wood-burning brick oven. “Brick

and Beverage, and later, Corporate Director

ovens are great for holding heat and provide

of Entertainment. For over 20 years, John

for even cooking,” says John. “They’re per-

was headquartered in New York City at the

fect for all types of cooking—not just pizzas

Loews Regency Hotel and was responsible

and flatbreads. Foods cooked in the brick

for the hotel’s on-site restaurants 540 Park,

oven are infused with a slightly smokey,

The Library, and Feinstein’s nightclub, where

complex flavor that a typical stove cannot

he added club management and perfor-

duplicate. It also gives roasted chicken and

mance bookings to his repertoire. “Cooking

turkey delicious, savory essence.”

and managing both involve creativity, says

Mouthwatering daily specials have become

John. “It was a good way to learn about all

staples to local families who want to look

aspects of running a business.”

forward to their favorite meals each week.

In 2018, he came back to his Bergen

Whether it’s Sunday’s pasta Pomodoro,

County roots. He bought an old pizzeria at 918

Tuesday’s turkey dinner with all the trim-

Prospect Street in Glen Rock, transforming it

mings, or Wednesday’s seafood paella, there

into Iachetti’s Kitchen. The varied menu high-

is a day of the week to suit every taste. John

lights classic family recipes alongside dishes

also offers family meal packages that can be

developed by John throughout his culinary

picked up curbside and is an expert in cook-

career. “The name is deceiving; it’s not just

ing up unique catering experiences for back-

Italian food,” says John. “I like to describe it

yard parties—hire a grill master for your next

as American food with an Italian influence.”

event and bring your BBQ to the next level! CONTINUED >

CityLifestyle.com/NorthwestBergen

LOCALLY OWNED (CONTINUED)

Check out Chef John’s vlog, “GrubScape,” on his website for unique grilling and cooking ideas. He has also recently filmed several segments with NBC’s Produce Pete. You’ll enjoy the energetic and spirited vibe of the videos and pick up some great tips and recipes. “I like to try different things and always strive to provide the best value and quality possible,” says John. “Our business is growing because we can adapt to what people want. It’s my goal to keep up our high standards of delicious food and excellent service.” Iachetti’s is a warm and welcoming establishment that is kidfriendly and community-minded. John’s friendly manner and outgoing personality make him as gifted in the dining room as in the kitchen. “We have a very supportive clientele here in Bergen County. My own family runs in and out of here a lot,” he says. “We want people to feel like they are at our home. We know everybody, and people know us. That’s what I’ve always wanted.”

Autumn Gnocchi - butternut and kabocha squash, candied shallots and sage oil

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Honey and vanilla glazed roasted duck and wild mushrooms with dirty rice

Strawberry cheesecake with sugared grapes

DETAILS: Iachetti’s Kitchen iachettis.com 918 Prospect St. Glen Rock, NJ

Northwest Bergen Lifestyle | October 2021

Sal Bonanno, Chef

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HOT SPOT

IT’S GREEK TO ME PAUL VAGIANOS IS AN EXAMPLE OF A GREAT AMERICAN STORY. Paul’s father was an immigrant refugee who fled Turkey during the early part of the 20th century. Finding gainful employment in the restaurant industry, the young man started off washing dishes for a dollar a day and a free meal. Over his life, he owned several diners and supported his family thanks to his appreciation for excellent food and gracious service. Although Paul pursued a career in law, he eventually came back to his foodie roots and opened It’s Greek to Me over 25 years ago in Ridgewood. The restaurant offers a casual dining experience with a delightful array of traditional and contemporary Greek dishes. “My wife and I laugh when we reminisce about starting this restaurant,”

Northwest Bergen Lifestyle | October 2021

Horiatiki - Fresh tomato, feta, and olives

DON’T MYTH OUT ON A DELICIOUS GREEK EXPERIENCE!

INCREDIBLE ARTICLE KRIS PEPPER | PHOTOGRAPHY SARAH FLANNERY

says Paul. “I proposed that we sell the house, borrow

what we needed, and open up a restaurant. This went against her grain, but she went along with it.” Paul searched several downtown areas in northern New Jersey before deciding on a location in Ridgewood. “I got into this business because I love food,” he says. Having grown up in the food business, Paul knew this was what he wanted to do for the second half of his professional life. “We sell what we like as entrepreneurs.” Good food is the number one priority at It’s Greek to Me, and its authentic, old-world recipes present Mediterranean food that’s fresh and simple with a healthy approach. “All of this sprang from these old recipes,” says Paul. “If the food isn’t amazing, you have problems.”

Grilled calamari served with rice and grilled vegetables

Paul Vagianos - Owner

With today’s emphasis on the healthfulness of a Mediterranean diet, nearly any choice on the menu will be a smart one. Grilled calamari over sauteed spinach, horiatiki pizza, seafood dishes, and Greek salads pack a punch of delicious, fresh flavor and nutritional value. “Our chicken special is one of the most popular dinner entrees,” says Paul. “We sell a lot of gyros and Greek salads—they are staples of the business. We also do a lot CONTINUED >

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DINING HOT SPOT (CONTINUED)

of fresh fish, and our stuffed peppers and tomatoes get the highest compliments from all the Greek grandmas, who say, ‘they’re almost as good as mine!’ That’s the highest praise you could hope for!” It’s Greek to Me has a unique liquor license that allows them to serve wines from California, but guests are also welcome to bring their own bottles. Paul’s pride and investment in his staff are apparent. “The vast majority of my staff has been with me between 15 and 25 years,” says Paul. “Consistency is key in the restaurant business, and my staff really cares about what’s going on at the tables. They want the experiences of our guests to be great. We take so much pride in what we do.” Outdoor dining has always been critical to the success of their business. When he assumed the space 25 years ago, Paul pushed back the storefront to allow for an expanded open patio area, adding to the European flavor of the restaurant.

Gyro

In light of the pandemic, it was the right decision. Paul attracted some attention by installing private greenhouses for diners during the pandemic. “I was ahead of the curve when COVID first hit us. I saw where it was going. I closed the dining room and went to a strictly delivery and takeout model in early March of 2020. Ten days later the governor called for the closing of all dining rooms. We learned a lot throughout the pandemic to make our businesses better.” As a resident and business owner in Ridgewood, Paul enjoys being immersed in the community and has a heart for giving back and community involvement. “My kids grew up here. I’ve been involved

Northwest Bergen Lifestyle | October 2021

in all kinds of fundraising for the schools, local community that you live in is a gift,” he says.

EXPERIENCE

organizations, and sports. Having a business in a

Paul is involved with the Ridgewood Chamber of Commerce and helps to run the weekend pedestrian Grilled chicken over rice

plaza in the Village. He is especially proud of his work

with the team of Feed the Frontlines, which delivered over 9,000 meals a week during the pandemic. “That

organization saved several restaurants that would

not have survived COVID,” says Paul. “There are over 100,000 food insecure people in Bergen County. A hot meal brings dignity to someone who does not

usually have one. I’ve never worked with a team of people who are this effective.”

Paul’s way of giving back and running a business

is reflective of his admiration of his father. “My dad was the hardest worker I’ve ever met in my life. I

attribute 100% of my success to him. Whatever

I’ve achieved is because I’ve been standing on his shoulders the entire time.” itsgreektome.com

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Northwest Bergen Lifestyle | October 2021

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