The Mill City Times Interview: Anna Christoforides, Owner and Executive Chef, Gardens of Salonica

Article by Becky Fillinger, photos supplied by Garden of Salonica

Anna ChristoforidesGardens of Salonica has been a staple in Minneapolis for Greek food for over 30 years. That’s a long lifespan for a restaurant. We talked with Anna Christoforides about her success, influences and giving back to the community during the COVID-19 restaurant shutdown. 

Q:  What is your earliest food memory? 

A:  My dad is a Korean War Veteran - he brought back recipes for my mom to make. My earliest food specific food memory was Sukiyaki, age 4. I loved it and have eaten it all my life, but the day sticks out as 4th of July when the Suki Yakamoto family was invited over and we played with cap guns and black snake fireworks. Dessert was the various bean gels and rice crackers. I wasn’t too fond of the low sugar, dusky flavors and I asked the girl closest to my age, “Are these dessert for you? Do you really like them? Are they like cookies for us?” When she enthusiastically affirmed, I had an “ah ha!” moment - tastes are cultural, too, and differences can be great - what else am I missing in understanding the world around me?

Braised organic cauliflowerQ:  Why did you establish at your current (and only) location at 19 Fifth Street NE?

A:  We were licensed temporarily in the kitchen of a local Steak House (Greek owned, of course) in the present day location of Cobalt Condominiums, producing only on Sundays when the Steak House was closed. We had had some modest success and encouragement at the Uptown Art Festival and started to understand that we would need our own brick and mortar location. My husband walked the neighborhood for ideas and found the vacant/for rent space next to FIORI, an upscale florist shop (original partner Robert Beck). They offered us ONE FULL YEAR of free space to turn it into Gardens of Salonica. How could we not move forward? We’re in our third decade here and plan to be here for many years to come.

Fire grilled Lamb RibbletsQ:  What item on the menu do you wish more customers would try?

A:  There are a couple of sleepers on the printed menu: Soutzoukakia (grass-fed lamb and beef in-house links folded in pita); Feta Ric Boughatsa (triple cheese: domestic feta, full fat ricotta, imported sheep’s milk Kefalotyri cheese); and Apricot Cream Boughatsa (apricots, blended w/cream cheese & sweetened 100% local honey). We have a lot of creative dishes on the menu that are just waiting for more people to try - any shank, any pork (Pork Coriander, Pork & Carob, Pork & Plums, Pork & Leeks w/Celery) any lamb offering or the goat, rooster, rabbit and cuttlefish dishes! I REALLY wish more would try the Anna’s Organic Ice cream - vanilla, ouzo, pistachio, Greek coffee, and other seasonal flavors: Nectarine, Eggnogg, Gingerbread, Fig, Peppermint stick, Plum…and my favorite: black cardamon/pink peppercorn!

Q:  How often do you revise the menu? 

A:  We have scaled our entree offerings back over the years to maintain quality and sustainability. Currently we have five classic Greek offerings to meet our customers’ expectations. This allows us great flexibility to offer seasonal dishes that change week to week. We try to have a fish/seafood, vegan/vegetarian, poultry, pork and lamb as additional offerings. We want to offer standards that people expect from a Greek restaurant, as well as new items to expose our regular customers to that might become new favorites.

Greek saladQ:  How do you communicate with customers? 

A:  We have had a non-advertisement policy from the beginning in 1991 (except for local organizations and events: Art-A-Whirl, churches/schools, etc.) believing that word of mouth is the best form of advertisement. We accept most every request for gift certificate donations and respond to every email/Facebook query. Mostly we do our best to be present at Gardens of Salonica – greet our customers and learn their names.

Q:  Do you welcome input from customers? 

A:  Our customers have driven our menu from the get go - first it was “something chocolate,” and voila, Chocolate Hazelnut Boughatsa; then it was Mousaka, then Baklava...our customers helped us re-focus from a small boughatsa & soup deli based on wholesale distribution to a double-sided, full-service restaurant 20 years ago. We have lists of customers whom we contact when certain “Additional Entrees” are available, to wit: Vegetarian Mousaka and Stuffed Calamari. So, yes, customer input is very welcome.

Q:  Who inspires you? 

A:  There is NOTHING more satisfying and inspiring to us than the stories of gratitude and appreciation we hear from our customers. Nothing drives us harder to continue our vision than that. Also taking customers to Greece on my Anna & Friends Tours allows me to keep my finger on the culinary pulse of current and traditional Greek cuisine.

PastitsioQ:  Tell me about your CARE Package being offered during the shutdown?

A:  Piggy backing on a customer’s order, we offer a CARE package. We offer to send food to an acquaintance/family member in need. We envision a boughatsa and soup or salad, but mostly we talk to the customer to determine the dietary preference/need of the recipient - GF, DF, vegan, chemo patient, low-fat, high protein…each CARE package is tailored to the needs of the recipient. We’re doing this because it’s often true that those who need help most, don't ask. At Gardens of Salonica we like to make the difference. Why? There are so many reasons. 1) Because they need help. 2) Because we care for those in need. 3) Because we need to keep staff employed. 4) Because we need to keep stock rotated and fresh. 5) Because we need to keep our suppliers/delivery services in business. It’s a win-win situation no matter how you look at it. Help us help those in need – thank you!

Q:  What’s your Earth Day program? 

A:  We’re also celebrating the 50th anniversary of Earth Day. It’s a Community Bundle. When someone organizes/collects a minimum of 5 orders for at least $78, we will discount the entire order 10%; deliver at no charge within 3 miles and provide a free dessert or deli item to the one who places the order. Save packaging materials – order together – save money.

Q:  How do we order from you during the shutdown?

A:  We’re open Tuesday to Saturday 11AM – 8PM.  Please call 612-378-0611 to order; please call by 7:30PM for last orders of the day. We offer free delivery with 3 miles for orders of $35. We have a walk-up window and curbside delivery with designated parking spaces. Kalí óreksi!

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About Becky Fillinger

I’ve been a resident of the Mill District only since July 2019, but have visited the Guthrie, the Farmers Market, restaurants and friends in the area for many years prior to making the leap to Minneapolis. I’ve lived in many places (and climates) in the US and can testify that our cultural events, bicycle and hiking trails, parks and green spaces, museums, diverse neighborhoods and wonderful restaurants put Minnesota and Minneapolis high on my best places list. I’m a member of the Mill City Singers and look forward to our choir practices and performances.

One of my main interests is community - a very broad concept. For me it means bringing people together with common interests to form meaningful relationships. I look forward to reporting on businesses and individuals in our neighborhoods. Feel free to drop me an email at becky_fillinger@hotmail.com with your thoughts and ideas for stories.