NEW YORK – When the owner of a restaurant in Bellmore in New York’s Long Island where Alex Katehis worked didn’t like his ideas to improve business, it brought an idea to do what many Greek-Americans did.

But instead of opening his own restaurant, he bought the one where he worked and turned it into Souvlaki Street, a little anxious how business would be. It turned out to be brisk.

He told Newsday that when he left, the owner kept his contact information and likely remembered Katehis’ words when he left: “I wish I had this restaurant.”

It took a year but he did, making the improvements and opening during a traditionally slow summer period but the customers are coming, drawn by the traditional and plentiful Greek fare.

“We always try to do the best for our customers,” he said. He and his wife, Ismini, have already built a solid core of people hankering for a gyro, lemon potatoes, and the recipe of good food at good prices, the paper said.

The big favorite so far has been the Greek-style ‘kotobacon’ – hunky chunks of grilled chicken wrapped in bacon.