THIS RECENTLY -REINVENTED BAY RIDGE STAPLE OFFERS A TASTE OF CLASSIC GREECE IN AN ELEGANT yet approach able SETTING
by Catherine Gigante-Brown • Photos By Alex Barreto
Named for a bustling central square in Athens, one of the oldest in the city in fact, Omonia Café, after 19 years in its Bay Ridge location and nearly 40 as a restaurant business, is nothing less than a city landmark.
Reopened since 2012 after an expansive two-year renovation, it now features a two-tiered interior plus an enclosed outdoor garden that’s at once intimate and romantic—accented by alabaster vases and plenty of candles. Open on weekends for parties or other special events, the upstairs area has a relaxed, lounge vibe.
“People feel comfortable here,” said manager Christina Paone. “They come with their kids, on dates…for drinks. There’s something for everyone.”
The café’s Astoria, Queens Location has been a favorite since 1977, its “new” Bay Ridge open since 1996.
“We stand out in the neighborhood,” offered Paone. “People tell us that we look inviting and they’re drawn in by our big glass windows and by the décor. It’s especially pretty lit up at night. Our outside area is also beautiful. We’re a great, reasonably-priced place to come for a meal or a cocktail.”
The menu is hefty (almost a dozen pages), offering everything from breakfasts like banana pancakes and fruit flambé crepes to Greek classics like Kataifi Shrimp. Owner Laki Sideris and Paone say customer favorites are the Chicken Panini and California Salad (festooned with shrimp, avocado, and sliced almonds), as well as a house made spinach pie. “Our avocado eggrolls and crepes are also very popular,” added Paone. “People love our frappes and our Greek specialty coffees, too.”
The key to Omonia Café’s longevity is steeped in service. “Many of our customers come in every day, whether for a cup of coffee, something sweet, or a full meal,” Paone told. “We try to make everyone feel welcome, like they’re a guest in someone’s home.”
It’s not unusual for Paone to start making a “regular’s” coffee order when she sees them pull up to the curb.
“We have people who visit us from New Jersey and Long Island, as well as from around the block,” said Paone. “They tell us they like the atmosphere, the food, the outside area, and the friendliness of the place.”
Growing market sectors for the business are wholesale and retail, the former delivers to all five boroughs (as well as selected areas of New Jersey) and ships nationwide via UPS. Retail offers pick up at the restaurant, as well as free local delivery (with a minimum order of $15.00).
Greek and Italian faves abound, like baklava (a pastry prepared with a mélange of nuts, spices, and syrup baked in phyllo dough), diples (pronounced “theeples”—honey-dipped crisp fried bubble folds), and tiramisu (lady finger cookies soaked in Kahlua atop a layer of mascarpone. “Our biggest-selling dessert is probably our baklava cheesecake, closely followed by strawberry version,” said Paone. There are several other creamy cheesecakes to choose from, too, as well as truffles and a mélange of Greek biscuits like kourambiedes (mouth-watering butter cookies dusted with rosewater and powdered sugar) and pastakia (miniature squares of light, chocolate cream sponge cake and liqueur, encased in chocolate).
At $14.95, Omonia Café’s weekend brunch is one of the best deals in the Ridge. In a sea of often-pretentious eateries, it’s a solid bet…a touch of Greece in the heart of Brooklyn.
Omonia Café
7612 3rd Avenue / 718.491.1435 / omoniacafe.com