The Hungry Greek Opening in Dunedin

“We don’t think of ourselves as a franchise; we think of ourselves as a multi-unit mom-and-pop operation.”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Tampa Bay’s own fast-casual Greek chain The Hungry Greek is preparing to expand once again. This time, it’s headed to Dunedin, where a new location is in the works at 1425 Main Street, Unit A.

What Now spoke on Thursday with George Constantinou, one of the Hungry Greek’s founders, about the opening. Constantinou said that, by the time it opens in a few months, the Dunedin location will be restaurant number 18 for The Hungry Greek network.

“I was born in that area; I was raised there. I know it well,” Constantinou said. “I feel like it needs something like us, something a little different: fast casual, fresh, healthy, and Greek. As businesspeople, we’re very supportive of mom-and-pop shops. We don’t think of ourselves as a franchise; we think of ourselves as a multi-unit mom-and-pop operation.”

The menu features favorites like the Gyro Pita (plus other pitas served with grilled chicken, falafel, tabouli, and more), Meals like the Gyro Dinner and Chicken Souvlaki, and, Constantinou says, “the best Greek Salad in town.”

Opening in the Main Street location, The Hungry Greek will join a food and drink community that currently includes restaurants like Marco’s Pizza, Blue Sake Thai Sushi & Bar, and Juan’s Mexican Grill.

“We are a fast-casual establishment that takes pride in serving Authentic Greek family recipes,” says the Hungry Greek website. “Every dish is prepared from scratch, in-house; and we collaborate with other local businesses whenever possible. Our mission is to deliver the fastest, freshest, and most convenient meals without ever sacrificing flavor. We value serving the local communities around the Tampa Bay Area, and we hope to serve you soon, OPA!”

You can keep up with all things Hungry Greek by following @thehungrygreek on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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