A Taste of Greece in Suwanee

Greek Island Grill and Bar is a beautiful new restaurant in Suwanee that lies in stark contrast to the neon, Americanized, pseudo-Greek diners most of us are accustomed to. “From the outside, people don’t know what to expect,” admitted Bayer. But, once they’re in, all preconceived notions vanish and they won’t want Greek done any other way.

Ozan Bayar is of Greek heritage but was born and raised in Turkey. Upon receiving a degree in Hotel Management in 2006, he moved to the US to pursue a career opportunity in that field. But, after years of managing large, well-known properties and restaurants, he decided it was time to “make something his own.” Coincidentally, around the same time, the perfect Lawrenceville-Suwanee location became available to him.

Living in Sandy Springs at the time, Bayar took it upon himself to explore and research the City of Suwanee. “I saw a lot of sports bars and a lot of Asian restaurants, but no Greek food,” he said. “I got very excited about this locationand about introducing my food and culture to the people of Suwanee,” he continued.

And it makes sense to bring Greek cuisine, which is often hailed as the healthiest diet in the world, to Suwanee – one of metro Atlanta’s most health-conscious cities. Mayo Clinic cites research showing that a traditional Mediterranean diet reduces the risk of heart disease and even a reduced risk of cancer, Parkinson’s and Alzheimer’s disease.

But initially, it’s often the herbaceous and fresh flavors of grilled seafood, made-from-scratch pita bread, simple and refreshing tzatziki and hummus dips, and hand-carved gyros that attract people to the Greek way of life. That, and the fact that red wine is hailed as a key component to a balanced Mediterranean diet…in moderation of course. Nonetheless, sign me up!

The flavor, benefits and rich history of Greek food were all critical factors when Bayer and his Executive Chef, Nuri Ozan, created Greek Island’s menu. Chef Nuri has traveled and worked around the world, in the Mediterranean, UK, Dubai, Germany and US. “The recipes were a collaboration of our unique tastes, preferences and personal experiences,” explained Bayer. “We do everything from scratch here and use only the best quality. We will go to local specialty markets for Mediterranean herbs, spices and products that can’t be purchased elsewhere,” he continued. And, that caliber of quality is evident in their service as well. Order the whole grilled fish, and Ozan will personally deliver it, properly open, display, and take the bone out for customers.

Greek Island’s open-kitchen floor plan allows customers to watch as chefs’ carefully prepare signature dishes, such as: chargrilled kebobs, gyros, sautéed shrimp, baked pita, saganaki (pan-seared greek cheese), babagonush, mousaka, falafels and more. A traditional, spinning, vertical grill cooks lamb and beef gyro meat to perfection, before it’s carved to order.

And, while tradition rings through every aspect of Greek Island Grill & Bar, they’re not afraid to add contemporary twists, such as a fully stocked bar that’s doling out hand concocted libations like the “Spice Mist” – a specialty cocktail made with chilled premium vodka, jalapeno syrup, freshly squeezed lemon juice and fresh basil. “We use a higher quality of house and well liquors and even have gluten free liquors,” said Bayer. What you won’t find? No artificial syrups, no sour mix, and no store-bought mixes.

The energetic, yet laid back approach reminds me of what life on the actual Greek Islands might be like: a deep awareness and appreciation of history, yet a vibrant energy and optimism that’s almost contagious. With traditional, live Greek music on Saturday nights and plans to add belly dancers this year, Greek Island’s atmosphere allows customers to truly experience “a moment in Greece”.