Kefi

Michael talks about Kefi

Reopening Kefi in a bigger space must be a dream come true--it confirms the popularity of dishes you grew up on. What hurdles did you encounter creating the new menu selections? There were several new challenges due to the increased seating capacity. We wanted to stay true to the small Kefi and its uniqueness, but we had to make the menu a little more friendly and adapt it to the bigger, more mainstream audience we were bringing it to. Capturing a larger audience is the whole idea of family--and once you talk about family and children, one of the things that becomes critical in my mind are sandwiches, which were added along with a kids' menu.

Where did you source the décor for the new Kefi?
I was fortunate enough to have recently spent a few days in the Athens outdoor market, during a trip to Greece for a food exhibition, where I picked up a lot of great items. In addition, my wife and I enjoyed sourcing from barnyard antique stores in Long Island and upstate New York. Some of the stuff I actually rooted out of my parents' old toolshed! My wife--who studied textiles at FIT--sewed together the sheer two-story curtain that falls from the ceiling as you walk downstairs.

Do you have key purveyors that you depend on for the quality and flavor of your food, and have they been with you since the beginning, with the original Kefi?
Yes. We rely very heavily on Fantis, Titan, and Mediterranean, in particular. There are really only a handful of purveyors that specialize in Greek products, and we have been using them from the beginning. The authenticity of the ingredients has allowed us to bring quality Greek food to mainstream America, and have it recognized as a cuisine you can enjoy eating out more frequently.

How do you think these purveyors have benefited from Kefi?
The great thing about Kefi and Greek food is that not too many people are familiar with the
cuisine or the ingredients, so finding these small purveyors helped me achieve my goal to bring Greek products to the forefront. Now, because of the benefit of my name, recognition, and status, in using their products and highlighting them, I often go to other restaurants and find the same ingredients in play there. And knowing that they went to these same small Greek purveyors, because they are the only ones who have the product, gives me a great deal of satisfaction. I have helped these small companies grow their market share.

Donatella talks about Kefi

Why did you move Kefi?
When we opened the first Kefi, it garnered a word-of-mouth cult following--which was really something, considering how tiny the space was. But once you were inside, you quickly realized how special the place was. From the waitstaff, who were very passionate about the food and treated everyone and one another like family, to the menu itself--food that just made you happy, because it was not only different but also made from high-quality ingredients and didn't cost a lot. I think New Yorkers appreciated the whole experience. Moving to a bigger space--giving us the ability to take reservations, for example--opened up that experience to a bigger group of people, who perhaps come from a further distance or with a larger party and would have found it difficult in the past to wait an hour or two for a table.

Are there any changes to the menu?
We really only added to the menu, keeping in mind the old adage "Don't fix what isn't broken." There is a real danger when you take something that is as beloved as the original Kefi menu and change it. The move prompted the same questions from patrons: Are you going to raise the prices, or is the menu going to change? So it was important for the menu to stay the same, but we made it more comfortable, adding lunchand brunch-friendly items--since we are now open then, too--such as salads, the Kefi burger, and souvlaki sandwiches. As far as dealing with rising food costs, it's a constant dilemma since we offer food at such an inexpensive price. There are items we lose on, so the key is volume and keeping the place packed.

Do you foresee more Kefi outposts around the city, or even around the country?
Absolutely. Michael and I felt so strongly about how Kefi took off and hit a chord with everyone that we really focused on this particular incarnation being a prototype for others. I think the stars are aligned with Kefi--first, the cost is affordable and the food is wonderful, and I think what Michael has done is bring a very ethnic food to the masses, more so than any other Greek restaurant has achieved before us. And although Kefi is a taverna, serving casual food, you have a Michelin-star chef cooking it, so the technique and the quality of the ingredients are far superior to what you get anywhere else. That's what makes it so special: the items are still recognizable and yet unique at the same time. It's not pedestrian; it's not typical of what you find in other Greek places.