WE bumped into Dimitri Konidis — literally — at Club Candy in St Ann during the SPF weekend of parties in Ocho Rios. In the midst of the club’s pulsating music and rocking bodies, the gregarious Grecian gent pulled us aside and extended an invite to visit his nearly year-old establishment Mykonos Greek Bar and Grill. Finding the restaurant the next morning was thankfully — after a night of heavy partying — a relatively easy task with its walls and picket-fenced adjoining outdoor area painted blue and white.

We were met on arrival by Ingrid Russell, Mykonos’ affable head waitress, and opted for alfresco seating at tables spread with checkered blue-and-white tablecloths — a trademark of the restaurant. Scanning the expansive menu (there’s starters, soups and salads, sandwiches, plates and desserts), we settle on ordering the spanakopita as an appetiser; and for the main course, two dishes. The first: the Mykonos mixed grill that features gyros, chicken kabob, and pork kabob served with warm pita bread; the second, the Pepsi-Cola ribs which is served with French fries, corn on the cob and a salad. For dessert, frozen chocolate chip dessert makes the cut.

Popping into the kitchen to sneak a peek at the meal preparation process, we make acquaintance with head chef Jamie Black who is all of 19 years old. Notwithstanding his age, Black exhibited a take-charge presence in his professional domain that proved quite impressive. We learn the young chef (a graduate of the HEART Training Centre programme at the Jamaica Grande) received a crash course in Grecian Cooking 101 from Dimitri’s father Nick. “He taught me how to make and perfect authentic Greek meals,” Black explained, before adding he’s now a full-fledged convert to the European cuisine. “It’s very healthy, the flavour is distinctive, and the seasonings like olive oil, lime and oregano add a nice punch.”

Between forkfuls of our tasty threecourse Greek lunch, with the fantastic Pepsi Ribs being the unanimous fave, owner Dimitri Konidis stated that as the first anniversary of Mykonos approaches, the journey of the restaurant has not been without its challenges. “It was primarly about getting staff trained the proper way and creating the food I wanted to do, plus the bureaucracy involved in securing the necessary approval for a little restaurant,” he shared. Konidis, who first visited Jamaica in 1992, paid a trip to Ocho Rios and his first impression of the north coast city was positive. “I saw potential growth here and I’m sure it will strengthen even more in the next few years,” he noted.

With Mykonos now a certified success (the steady stream of diners stopping by is proof enough), Konidis is looking to expand his restaurant business even further. Already, he operates the Mexican-themed Caliente Bar and Grill at Mammee Bay. He divulged to Thursday Food that he is contemplating the possibility of opening more eateries in Montego Bay or Kingston. “Also, I am considering moving Mykonos to a larger location,” he noted. The Greece-by-way-of-Ochi resident, who singled out curried goat as his Jamaican meal of choice, loves nothing more than seeing a happy customer. “I love seeing the pleased look on people’s faces when they are eating… for me, it’s about giving them an experience that provides a memorable moment. Seeing people happy makes me happy.” There’s no disputing that.

Mykonos Greek Bar and Grill is located at 12 Main Street in Ocho Rios. The restaurant’s opening hours are Mondays to Thursdays – 11:00 am to 10:00 pm and Fridays and Saturdays – 11:00 am to 11:00 pm. For more information, telephone 390-7700 or email: dbestfoods@yahoo.com