DINING FEATURE Little Greek FreshGrill Greek food with hints of Texas found in Richardson W hile visiting friends in Flor- ida more than a decade ago, North Dallas natives Jan we want?” Shortly after opening, the couple had friends from Greece stop by to try the food. The Rosens said they gave particularly high praise to the dol- mades, which are grape leaves stued BY ERICK PIRAYESH
and Barry Rosen noticed one of their favorite restaurants, Little Greek Fresh Grill, was looking to expand. They said they jumped at the chance to open a location in Richardson. Much of the Richardson restaurant looks and feels like the Florida agship, but over the years the Rosens have adapted the menu to include a Texas air. The potato salad, for example, is not considered traditional Greek cuisine, but Barry said it is one of their signatures. While the menu has evolved, the Rosens said the core values of the company remain unchanged. “The three things we always focus on [are]: food, service and cleanli- ness,” Barry said. “We make nearly everything from scratch. We look at it as, if we were coming in, what would
with beef, rice, tomato and herbs. “They came in and said, ‘That was better than anything we had growing up,’” Barry said. While many restaurants faced a decline in business during the COVID-19 pandemic, the Rosens said the Richardson community never wavered in their support for Little Greek. “Our restaurant did great,” Jan said. To show their appreciation, the couple is more motivated than ever to give back to Richardson. “We have never said ‘no’ to some- one asking us to donate something,” Jan said. “This is just a great commu- nity here. Everyone’s very supportive of each other.”
Chicken skewers ($12.49) are chargrilled and served over rice with a side Greek salad. (Erick Pirayesh/Community Impact Newspaper)
Little Greek FreshGrill 1920 N. Coit Road, Richardson 972-234-9191 www.littlegreekfreshgrill.com Hours: Daily 11 a.m.-9 p.m.
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RICHARDSON EDITION • JUNE 2021
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