Reviews of The Olive Tree
Ethnikos Kyrix (National Herald) August 29-30, 1987
Restaurants
by Alkis Papademetriou (translated by Alex Gekas 2003)
In North America, Greek cuisine is not as well-known as Italian,
French and Chinese which are represented in every city and medium-sized
town in this country. In New York City and in other major urban
centers, the number of Greek restaurants corresponds to the size
of the local Greek community. These restaurants are supported by
the local Greeks for the Greek items they offer. It is therefore
interesting to come across a Greek restaurant whose customer base
consists primarily of non-Greeks. We recently had the opportunity
to observe such a restaurant when we visited The Olive Tree in
Rochester, New York, a wonderful and well-run establishment serving
not only the small Greek-American community there, but a largely
American clientele. More...
City Newspaper 2002
From HUD to high Greek at The Olive Tree
by Adam Wilcox
In many places, if you say “Greek restaurant,” folks
will assume you mean a diner. The diner will serve low-quality
gyros made with low-quality meat products on a lame pita, as well
as something they’ll call “souvlaki” that amounts
to grilled meat over an iceberg salad. I can go for that sometimes,
particularly around 2 a.m. when choices are limited. But this kind
of restaurant and food is what the owner Joanne Gekas calls, “the
stereotype; this is what we were fighting against when we opened.” More...
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