Stelios Papageorgiou graduated as the top chef of his class from the Hotel and Catering Institute of Cyprus in 1977. After gaining experience in the Cypriot cuisine, he decided to move to the "land of opportunity" with his young wife Dora. Since taking control of Zenon in 1988, Stelios has only used imported Cypriot herbs, spices, and wines in all his recipes to emulate the genuine taste of the Greek and Cypriot cuisines. Along with the help of his wife and their three daughters - Constantina, Elena, and Angela, Stelios has maintained a family-run restaurant which demonstrates unique Cypriot ambiance that is rarely found elsewhere in the U.S.
The word about the Stelios' delicious food and restaurant was out; newspapers, magazines, and food critics raved about the freshness of the food and the style of the new restaurant. Zenon became famous within the community for its sheftalia, souvlaki, and halloumi, as well as its homemade lunza and loukaniko (homemade sausages). Its "mezedes" became well known to people from the neighborhood and it started to draw in others from bordering states - where else were you offered 16 appetizers for 17.95 a person? The fresh daily specials such as succulent Rabbit Stew, tender Kleftiko (Spring Lamb), and delicious Pastichio (Greek Lasagna), also attracted many admirers to the Taverna.
For those who could not travel to Zenon Taverna, Stelios had another solution; "We will come to you," he said in his heavy Cypriot accent. The free delivery service was started and customers were calling for daily lunch and dinner at their homes and work. Around the same time, Stelios also created the catering service so that people around the Tri-State could enjoy the unique Mediterranean cuisine at the location of their choice. Customers were given diverse options ranging from Shrimp Scampi to traditional Souvla on a spit, the way their parents and grandparents used to make it. Stelios also made the second floor Banquet room available for parties. This room is beautifully decorated with antiques that trigger discussions amongst all its visitors, and it offers the privacy and comfort desired for many special occasions.
For the past 19 years, Stelios and his family have continued to offer these services to their patrons. They welcome newcomers every day and love to introduce their culture and tradition to all who join them at Zenon. On every day of the week, Dora prepares the daily specials in the morning, while Stelios, Constantina, Elena, and/or Angela serve and greet customers in the evenings. On some days of the week, the entire family is collectively working in the restaurant!
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