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Food

Out of the Sea: Bakatsias’ Kipos Hellenic Cuisine Lures You

Wilmington, NC is known as a gateway to Cape Fear and the Atlantic Ocean coast and there will be a path this summer to get to the Greek-style seafood focused menu of Kipos Greek Tavern.

Owner Giorgios Bakatsias, a James Beard Foundation Outstanding Restaurateur nominee, has deep roots in cooking, taught by his mother in a coastal village on the island of Evia, northeast of Athens.

He and his family immigrated to the United States when he was 12 years old and little over 10 years later he began his career in cooking Greek food, said the site Wilmington Biz about his career, which includes Kipos Greek Tavern in the college town of Chapel Hill.

“We are really excited to bring our love for the coastal cooking of Greece to Wilmington,” Bakatsias said. “We can’t wait to celebrate life together with the rich Greek food of our heritage.”

The menu includes Greek favorites and seafood options raw oysters, fresh crudos, wood-grilled grouper, pan-seared black bass, North Carolina shrimp, and pan-fried flounder. The fish will be jumping out of the sea, at least 80 percent locally sourced.

 

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