Giorgios Bakatsias to Open First Kipos in Wilmington

Restaurateur Giorgios Bakatsias of Giorgios Hospitality Group announced GHG’s first restaurant to open in Wilmington, North Carolina, in Lumina Station at 1900 Eastwood Road (in the former 1900 Restaurant and Lounge space). This extension of his wildly popular Kipos brand will celebrate the food and culture of Bakatsias’ homeland – this time with a intentional focus on the sea. Kipos Hellenic Cuisine will open in early Summer, and will be an elevated counterpoint to Bakatsias’ beloved and more rustic Kipos Greek Taverna located in Chapel Hill, NC. “We are really excited to bring our love for the coastal cooking of Greece to Wilmington,” explained Bakatsias, who learned to garden and cook with his mother in the quiet village of Karista, Greece. Giorgios Bakatsias immigrated to the US with his family when he was 12, and since the age of 23 has been sharing his love for Greek food with diners.

The 140-seat Kipos – which means “garden” – will be surrounded by a lush, partly covered, garden patio. “We can’t wait to celebrate life together with the rich Greek food of our heritage.” Guests can expect an authentic Greek menu – including Greek wines, as well as a convivial, bright, white and airy Mediterranean setting. True to his style, Bakatsias, who is the designer for all of his restaurants, will create a theatrical setting with a strong connection to the outdoors, including a windchime garden among the 200-year old oak trees, an intimate herb and flower terrace and romantic gazebos.

The restaurant is currently under renovation with REES Architecture PC and J.R. Connette Building and Development, and is being designed to be a welcoming space for events and weddings as well.

In addition to traditional Greek dishes like Avgolemono, Spanakopita and Moussaka found at Kipos in Chapel Hill, the Wilmington location will also feature an abundance of seafood – with 80% of more being sourced locally – including raw oysters, fresh crudos, and a large selection of seafood entrees like wood-grilled grouper, pan seared black bass, NC shrimp and pan-fried flounder. (Prices range just $5 for smaller plates to $28 for entrees.)

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