Business
BY MELISSA ENAJE
Owner Mary Cuclis partners with Too Good to Go, which connects customers to restaurants with surplus unsold food to limit food waste.
PHOTOS BY MELISSA ENAJE COMMUNITY IMPACT
Kriti Kitchen provides homestyle Greek food As the mother of two young children, Mary Cuc- lis, chef and owner of Kriti Kitchen, has perfected the recipe of providing the culinary in uence of the Greek islands while o ering homestyle food options to the kitchens of busy families every- where who step into her quaint restaurant at the Weslayan Plaza Shopping Center.
Menu items include meat mezze boards, seasonal salads, wraps and protein bowls.
A mezze board could include beef keftedes, or meatballs, chicken souvlaki and atbread, as well as a selection of Greek beers, wines and desserts alongside a shelf dedicated to knick-knack items customers can purchase to take home, including herbs, Greek honey and dry goods. Meet the owner Cuclis said she welcomes everyone to a place where the deeply held values of hospitality are met with the love between family members with every bite. “It had been a dream of mine for a long time to get to this point,” Cuclis said. “It’s kind of fun to see it come into reality.”
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Kriti, which is the Greek pronunciation of Crete, an island in Greece, is where Cuclis said she spent time visiting her relatives, immersing herself in the culture and relishing the traditional Cretan cuisine that she brings to her menu. What’s on the menu Menu items at Kriti Kitchen include meat mezze boards, seasonal salads, wraps and protein bowls.
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4010 Bissonnet St., Houston www.kritikitchen.com
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