The Hungry Greek Opening in Parrish This Winter

“Everything is prepared in store, the tzatziki, the soups, sauces… nothing is ever pre-made”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Tampa Bay’s own “Fresh. Healthy. Greek” restaurant chain, The Hungry Greek, is continuing to grow in the region. A new location will open this winter in Parrish, at 8980 US-301, Suite 118.

“We’re under construction right now,” franchisee Ramy Georgy told What Now on Monday. “Our target is late December or early January, somewhere around the new year.”

The Hungry Greek has made a name for itself with its focus on healthy eating, a dynamic that has been turning longtime fans like Georgy into franchise partners.

“I’m really into fitness and healthy food, and I got to know the Healthy Greek living in Wesley Chapel. My wife and I still go the same store there, and we thought a lot about it and finally said, You know what? This is something we’re really passionate about.”

The menu features pitas that range from Mediterranean classics like the Gyro Pita and Falafel Pita, along with Georgy’s personal favorite, the Philly Pita (chicken or gyro, with mozzarella, grilled green peppers and onions, lettuce, tzatziki).

“The way it’s done,” Georgy says, “the way the peppers are caramelized, it just really hits the taste buds.”

But maybe the best value—especially if you’re looking to maximize your protein intake—in the Hungry Greek’s bowls: “This is where the protein is at. Brown rice, vegetables, protein.”

The menu also features combo-style Meals like the Gyro Dinner, Chicken Souvlaki, and Surf ‘n Turf.

“The thing to know about the Hungry Greek is that everything is prepared in-store, including the tzataziki, the soup, the sauces. There are no preservatives, and nothing is ever pre-made. We make everything, even the rice, every day.”

You can keep up with the 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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