In the summer of 2006, longtime friends Ike Grigoropoulos, Ted Xenohristos, and chef Dimitri Moshovitis sat down over coffee and imagined something of their own.

As children of Greek immigrants, they were shaped by a culture where food meant connection, generosity, and time spent together. They set out to bring that feeling of gathering and hospitality to their community through mezze-style dining at their first concept, Cava Mezze.

Over time, that first idea grew into something larger, expanding into new concepts including Julii, Melina, Bouboulina, and the soon-to-open Maurizio’s. In 2018, chef Aris Tsekouras joined the team as Executive Chef of the Pike & Rose locations, bringing his Greek heritage, creativity, and deep respect for tradition to the menus while helping shape the next chapter of the restaurants.

What began around a table continues to evolve, but the foundation remains the same: thoughtful food, genuine hospitality, and creating places people want to return to again and again.