RIVERHEAD, NY — With warm spring temperatures ahead, Pete's Taverna in Riverhead has announced that the cozy Greek eatery is now open six days a week — and is seeking new employees to join the team.
Pete Moutafis, owner of Pete's Taverna, spoke with Patch recently, sharing his vision for a restaurant that echoes with all the tastes and sounds of Greece, right in the heart of Riverhead.
Moutafis, who has also has made a mark in the car dealership business, decided to set his sights on creating an authentic Greek restaurant that spoke to his deep roots and heritage.
Moutafis is striving to bring a true Greek experience to his diners — not just with mouthwatering fare and a menu rich in taste and authentic ingredients straight from his father's homeland, including wines, cheeses, olive oils and more — but with cultural experiences and events.
"Greek wine, Greek cheese. Everything is Greek, homemade — everything is authentic," Moutafis said.
And, while Pete's Taverna is a place for some of the most delectable fare found in Greece, including mouthwatering shrimp saganaki — ignited tableside to the delight of diners —whole roasted Branzino, succulent Mediterranean style pork chops, Papou's original recipe pastitsio and Yia Yia's moussaka, a tempting NY strip au poivre, Theo's homemade spanakopita, and so, so much more — it's also a spot for live music and events at The Barn, and a place to host special gatherings.
In the warmer months, outdoor tables invite guests to sit and soak up the ambiance of a magical corner of culinary bliss.
Events set to delight this season
Restaurant Week kicks off Sunday, lasting though Sunday, May 3, and Pete's Taverna is participating.
In May, he plans to bring a five-piece Greek band, straight from Athens, to the restaurant, featuring a clarinet and accordion — bouzouki music and a belly dancer, too.
Wine Down Wednesdays are also back; every Wednesday from 11:30 a. m. to 9 p.m. guests for lunch and dinner can enjoy half-off bottles of wine all day.
Back in the Barn, Moutafis has planned live music, bands, line dancing and also a splash of Mediterranean flair, with Greek dance lessons.
He also plans events centered around the Greek tradition of roasting a lamb outdoors, infusing the air and the eatery with the scents of Greece on a warm summer's night.
Other events coming soon include a Greece-inspired paint-and-sip night, with Greek wines and the chance to paint a scene straight out of magic-kissed Santorini.
A special Mother's Day event will feature free champagne all day for moms.
Pete's Taverna also offers a Happy Hour menu from Thursday to Sunday, 3 p.m. to 7 p.m., at the bar only, with drink and food specials; half-off appetizers include all spreads, grilled or fried calamari, baked clams, mussels, Greek wings, the mezze platter, Greek fries — a delight with feta and an indescribably delicious Latholemono, or lemon, sauce —and Greek style buffalo wings.
The eatery recently debuted a new $20 Greek Sampler Platter — featuring the eatery's award-winning Greek-style chicken wings, marinated in lemon, EVOO, honey, oregano, and garlic served with grilled pita alongside scrumptious tzatziki. The platter also includes Greek lemon potatoes and grape leaves; it's the perfect choice to share over a drink.
And, for those who remember the Lobster Roll Northside, which formerly occupied the space, Executive Chef Peter Toole is still onboard — taught the art of Greek culinary excellence by Moutafis' father with love and care — and the classic, mouthwatering lobster roll is yes, still on the menu.
A vision realized
Reflecting on why he decided to embark upon the path of unveiling Pete's Taverna to the public, Moutafis said: "I had a vision. I brought something to Baiting Hollow that nobody had thought of. We get clientele from New York City, Connecticut and once they come here one time — that's it."
Meeting the people who've come in to share meals and memories, Moutafis said, has been the most rewarding part so far. "They've told me, 'We didn't know you were here, but now that we know, we want to keep coming back.' They feel at home here; they feel the warmth. It's a family."
The restaurant business runs deep in Moutafis' blood and legacy: His Italian mother's family was a force behind Randazzo's in Sheepshead Bay. His father, a first-generation Greek resident, "worked in a million restaurants," he said.
And Moutafis, too, is no stranger to hard work, rolling up his sleeves to help serve diners who host parties at the restaurant, joining his staff as part of the team.
Moutafis was born in Brooklyn and later, his family moved to Manorville; today, he lives in Remsenburg but has an a affinity for Riverhead.
"It's very rural," he said. "It's the beginning of wine country. I like the farm fields — they put you in a different mentality when you're out here. You're in a different world."
Reflecting on his life, Moutafis said he is a self-described entrepreneur: "I have a knack for taking nothing and turning it into something," he said.
His work ethic is a gift passed on by his father, who also was a painter and worked in construction, he said. "When I was born, we were not rich. We were not wealthy at all. We were middle class. But my father had determination. My dad believed in the American dream. He instilled that in me."
Family means everything to Moutafis. Every Saturday, he brings his young son Peter to the restaurant, the next generation breathing in tradition, the recipes and music, stories and memories that have shaped his life — and that he, too, will carry forward into the future like his father before him.
Of Moutafis' work ethic, one that saw him out plowing snow this winter many times a day, he said: "That's from my father. He always says, 'Don't put off until tomorrow what you can do today. That's me."
His father, Moutafis said, still works in the restaurant alongside him.
His family's values have shaped him in business and as a father, Moutafis said — and he hopes to pass them along to his own boy. "Respect, integrity, and just being a good person. Do unto others as you would have done to you. And I believe in karma."
Honesty is also a family hallmark, he said. "I'm a guy that's going to tell you the truth, whether you like it or not," he said.
For other young people hoping to set sail on their own journey in business, Moutafis has advice: "If you have a vision and you believe it in your heart, go for it. Don't let anyone or anything get in your way. You will have a lot of people who will dishearten you, because they're small-minded. But just look forward and push — and even when the roughest times come, know that you're responsible for your own destiny. Just continue on and push — and you're going to get there."
Looking ahead, Moutafis plans to do some remodeling at the space. "We're going to give it a Mykonos feel," he said. "A lot of white and blue."
New velvet booths and brass tables with marble tops are all in the plan, he said.
The Greek community has embraced Pete's Taverna with open arms, Moutafis said. "The Greek people want to challenge, all the time," he laughed. "They come in here with that way of thinking, 'You have authentic Greek food? We're going to see about that!' And then, they're so pleasantly surprised. They're blown away," he said.
The local community, Moutafis said, "can sometimes be afraid. They're afraid to try new things. Many people don't know what Greek food is." That's why he's happy to offer sampler appetizer platters at happy hour, to give clientele a taste of Greece and inspire a lifelong passion for the country's culinary delights, he said.
To new customers, Moutafis said Pete's Taverna will be "the best new experience you're ever going to have. Life's too short. You've got to try everything once — twice if you like it."
His own favorite Greek meal, Moutafis said, is moussaka — and for their first meal, he'd invite guests to try moussaka or pastitio, the savory eggplant and potato creation, or the "Greek lasagna" that have won countless hearts.
His restaurant is different, he said, "because we really bring you a whole vibe. Authentic. And the atmosphere is really homey — it's very warm and it's really inviting."
East End business owners face unique challenges, he said: "It's seasonal," he said.
He plans to combat the challenges with "consistency. . There's consistency — the food is the same way, all the time. The ingredients don't change. Consistency is everything."
When asked about business strategies that he brings to his own personal life, Moutafis said: "Consistency. And the truth — standing behind anything you do. Whether it's my food, my friends, if I believe it, I'm going to stand behind it 1,000 percent. I'm not going to change my mind behind anything. Sitting at his restaurant, Moutafis is surrounded by lifetime friends and clientele who feel as close as family, he said.
"Americans — everyone is in a rush," he said. "Greek people, we sit down an spend three hours at a meal .That's the way it is."
Lessons learned from his family resonate, Moutafis said: "If you give your word, you stand by it, if it kills you. If you put your name on the line, stand by it. Don't take on more than you can handle. Never over-promise and under-deliver. Just do good for the people — and everything comes back."
His own son has shaped his destiny, Moutafis said. He left the car business, where he worked seven days a week, up to 90 hours a week to choose a life with more time devoted to family — and precious time for making memories.
Being Greek is more than a nationality, Moutafis said — it's embracing the music, culture, rich recipes and way of life. The food he serves, he said, bring him back to his yia yia's, or grandmother's kitchen. His mother, who is from Italy, "changed her religion to Greek Orthodox and now, she speaks Greek and reads and writes the language" with the fluency of a native — a legacy born of true love.
And that love, Moutafis said, colors everything in his restaurant and life.
"Food means love. Food is the international language of love," he said.
He added, "I like to see people happy, smiling. It's a good feeling for me."
With the season starting, Pete's Taverna will be open Monday from 11:30 a.m. to 9 p.m., Wednesday from 11:30 a.m. to 9 p.m., Thursday through Saturday from 11:30 a.m. until 10 p.m., and Sunday from 11:30 a.m. until 9 p.m. Closed Tuesdays.
To view the full menu, plus the full live music lineup and array of special events, click here.
Pete's Taverna is located at 3225 Sound Avenue in Riverhead.
And, Pete's Taverna is hiring: For information, see the flyer below:
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