A taste of Greece with a Latina touch

By Taylor Pineda

Penelope Acosta and Christodoulos (Christos)  Komitis own and operate two Cyprus Grill restaurants in the Valley: One at 4747 N. 20^th St. in Phoenix, and the other at 1065 W. Queen Creek Road in Chandler.  When being interviewed, Penelope said even if she didn’t have a restaurant she would cook. She loves researching, going to different restaurants when traveling. Penelope has a creative mind and loves to try new things. She said she leaves the cooking to the professionals but likes to be creative. “When you have a small business you have to wear so many hats. We love what we do but it’s definitely not for everyone. It’s a hard business. You have to think of yourself as consumers as well; you can’t just think of yourself as business owners.”

Tell our food-loving readers about your restaurant.

Our restaurant is basically authentic Greek Mediterranean. We have been serving our customers since 2005.  My husband started the restaurant; he studied finance in college and eventually owned restaurants on his own. My husband is from Cyprus, a beautiful island in the Mediterranean. He really wanted to offer value and quality with authentic food.  Everyone uses that marketing angle but it is really the truth; we go beyond anyone getting the freshest ingredients. It can be expensive but we retain customers because of the quality.

How did you come to be in the restaurant business?

I come from a marketing and advertising background and decided to take a break. I wanted to do something different, so I began working on the marketing of the business. A very hard business but very rewarding; when people you don’t even know rave about you, you know you are doing something great!

What is it like working with your partner – pros and cons?

Working with your partner and a spouse is not for everyone. What has been a key in working together is the idea that business is business; at home we do not discuss business. We have a lot going on a personal level, a life outside of work. We have a son that is three.  You have to really like each other and admire them as a friend and a person not just a spouse; at the end of the day I also admire my husband and know what he can bring to the table. Even if I wasn’t married to him I would really like him as a friend. Another key point is respect if there is an issue that is business and not our relationship. We trust in each other’s abilities – he has my back; I want the best for him, he will always do the same. It’s our livelihood. We’re family.

How do your two cultures infuse together?

It’s funny because those two cultures blend well together. We always hang-out, listen to music, love food, celebrate! We bring it to the restaurant .We call our son a little “Greeksican.” We even named a salad after him (mixed greens with Greek dressing, black beans, pico de gallo, and avocado). You always have to be creative and innovative, you need to reinvent yourself, evolve and not stay stagnant. We do specials that are here from time to time. We put a touch of Latin there. I’m Mexican but I am (part of a) 100 percent Greek restaurant.

What is the ambiance of your restaurant?

We do play Greek music, but stay away from blue and white, typical Greek décor. Its casual, laid back, but for dinner there is wine. You can have a very nice dinner and experience a European way of dining.

Do you have a favorite dish?

Lamb chops, they are a traditional Greek dish. They started as a special and were so popular that they stayed! (It is Penelope’s personal recipe; grilled with a smoky flavor). It’s also my husband’s favorite; he loves lamb like any Greek man. Other favorites also include: Greek chicken salad, and calamari fresh and not thick breaded.