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Summer 2016 Magazine.Pdf Vol. 17 Issue 3 • SUMMER 2016 The Magazine of the Greater Valparaiso Chamber of Commerce Mary Grcich Owner of Old Style Inn ServedServedValparaiso Cuisine, wiwi LoveLove Vol. 17 Issue 3 • SUMMER 2016 The Magazine of the Greater Valparaiso Chamber of Commerce 4 COVER Valparaiso Cuisine, FEATURES 8 VALPO’S FROZEN EMPIRE 12 DINING DYNASTY SECTIONS A publication of the Greater Valparaiso Chamber of Commerce 162 W Lincolnway, Valparaiso, IN 46383 Phone (219) 462-1105, Fax (219) 462-5710 [email protected] 19 NEW MEMBER INVESTORS www.valpochamber.org New Board-approved members GREATER VALPARAISO CHAMBER OF COMMERCE Rex Richards, President 20 CHAMBER FOCUS Julie Gaskell, Executive Vice President 2016 Community Improvement Awards Danielle Oeding, Vice President, Sales & Marketing Kurt Gillins, Member Services Director 24 BUSINESS SNAPSHOTS Christine Pazdur, Accounting Director Sue Stymiest, Resource Director 28 AROUND TOWN VALPARAISO MAGAZINE PUBLISHER: Rex Richards Local Business News EDITOR: Kurt Gillins SALES: Danielle Oeding 33 BUSINESS SPOTLIGHT DESIGN AND PRODUCTION: AC Incorporated Advertisers in the Spotlight FEATURE WRITING: D. Cohn Communications COVER/FEATURE PHOTOGRAPHY: Aran Kessler Photo.Imaging 34 A LOOK BACK PRINTING: Home Mountain Printing MAILING: Flanagin’s Bulk Mail Service A Bite to Eat in Valparaiso - 50 Years Ago To submit “Around Town” entries, call (219) 462-1105 38 OUR CORNER or send to [email protected], Attn: Editor For advertising inquiries: call (219) 462-1105, Attn: Danielle or [email protected] Valparaiso Magazine circulates 18,000 copies per issue by direct mail to all businesses, and, on a rotating basis, to most households in the 46383, 46384, and 46385 zip codes. Subscriptions may be purchased at an annual rate of $12, for those outside our regular circulation ValparaisoValparaiso Cuisine,Cuisine, ServedServed withwithByBy Darlene ... LoveLove McCarty Cohn Mary Grcich Owner of Old Style Inn Over the past several years, Valparaiso has become the Sophie and Louie Kalafatis, owners of Martinis (1004 area’s go-to destination for dining. There are dozens of Calumet Ave., Valparaiso) also feel that passion is essential wonderful restaurants to choose from, some long-standing to running a restaurant. Sophie says the pair “go all the Oinstitutions, and some brand new. way” to offer the best food and customer service possible. They do that twelve hours a day, seven days a week, to While these establishments make it look easy, owning a please their customers and expand their offerings. restaurant isn’t for the faint of heart. It takes dedication, passion, energy, a great team, and a commitment to Both of the Kalafatises grew up in restaurant families. providing the best service possible. Sophie says they were raised “loving good food and service,” and decided running a restaurant would be a Old Style Inn (5 E. Lincolnway, Valparaiso) is one of good way to “provide for our family as our parents did for Valparaiso’s tried-and-true establishments. It originally us.” The couple purchased the restaurant in 2004, and opened in 1932, and Mary and Kenneth Grcich purchased renovated it into the establishment it is today. the restaurant in 2000. Mary Grcich says when they took over in 2000, they were one of just three restaurants Martinis serves Mediterranean-infl uenced dishes which are downtown. A lot has changed since then, but Old Style Inn all made-to-order from scratch in their kitchen. Even their remains committed to providing the same excellent food, desserts and appetizers are hand-prepared. Their offerings service, and experience they always have. include stuffed olives, blue crab fondue, chicken focaccia, chicken pita, and Athenian steak alongside many other Grcich says she has been in the food service industry for customer favorites. >> most of her life, and owning a restaurant had always been her dream. “I love the fact that I get to do food, drink, art, and music, and I get to get dressed up every night. What more can a girl ask for?” She puts in long hours, beginning every morning with the administrative tasks of running a business, and ending her evenings after the restaurant closes. Her husband, Kenneth Grcich, worked in the mills for 43 years, but in his “off” time, he performed maintenance on the restaurant. “He kept this place running,” she says. Old Style Inn’s unique food and atmosphere have attracted diners for many years. It specializes in classic, “good comfort food” like prime rib, snow crab, jumbo shrimp, and duck – entrees hard to fi nd elsewhere. The Grcichs have also intentionally maintained Old Style Inn’s “homey” atmosphere. Grcich says “There’s a lot of history here.” The bar was originally built in 1951, and remains a feature of the restaurant today. They have a steady stream of long-time customers, but Grcich says these days they’re drawing a younger crowd as well, who enjoy the “retro” feel of the restaurant. Grcich believes her staff is key to the success of the restaurant. “Some have been here more than ten years.” Customers know they can rely on Old Style Inn’s exceptional hospitality. Sixteen years in, the Grcichs still enjoy being restauranteurs as well. Grcich says, “If you choose to get into this business, you better love it. I still can’t wait to get here every day.” Sophie and Louie Kalafatis Owners of Martinis VALPOCHAMBER.ORG 5 ValparaisoValparaiso Cuisine,Cuisine, Served with Love The Kalafatises also credit their staff, which Louie calls “The Dimitri Fitousis, owner of Parea (69 Franklin St., Valparaiso) Elite Team,” for Martinis’ success. Sophie says, “We are blessed also comes from a restaurant family. After spending his youth to work alongside the best of the best of the workforce in the working in his parents’ restaurant, he ultimately left his career as area.” That teamwork leads to their favorite moments running an accountant to return to the restaurant business. He opened a restaurant. Louie says, “When the day is done and we have Parea in 2010 because “the food industry was just in my nature.” pulled off a diffi cult event or day, the high-fi ve between the staff He says owning his own restaurant has been a journey, but a is priceless, probably one of the most gratifying moments.” satisfying one. His role in the restaurant is now primarily as an operations manager, but he says he does a little of everything as The restaurant also offers catering and recently expanded to needed. His fi rst love, however, is cooking. “If I had it my way, I’d offer a Sunday brunch at the 500 Club. They’re especially happy probably be in the kitchen.” that children can come and enjoy the brunch with their parents. Family is important to them. Sophie says, “I wanted my kids to Fitousis describes Parea’s upscale dining as Contemporary grow up and be proud to say ‘My mom and dad own Martinis.’” American with a Mediterranean infl uence. They offer seasonal menus to keep their options fresh and interesting, always experimenting with new ingredients based on what’s in season. They offer Greek specialties with a sophisticated presentation. The restaurant also features an elegant event space with room for large parties. Like all the restauranteurs we spoke with, Fitousis credits his employees for the restaurant’s achievements. He says it’s “defi nitely a team-oriented venture.” “My rush is that Friday or Saturday night when you have twenty tickets and the restaurant is full. When you’re done, it’s a relief, and you say ‘We just did that and it was awesome’.” Parea draws a diverse crowd of diners. There are regulars, and those that come for the bar, and new diners who come in to celebrate a special event. Fitousis says “It’s nice when you see they appreciate what you’ve done. That makes you feel good.” Despite the challenges of running a restaurant in an area with so many options, Fitousis is grateful for the support of the community. “It’s been interesting watching Valpo grow. It’s good for the people. It’s nice being a part of it.” George Djurovic, owner of Main + Lincoln (210 E. Lincolnway, Valparaiso,) agrees that Valparaiso is a special place to own a restaurant. Main + Lincoln opened in 2014, and Djurovic says, “I can’t say enough about Valparaiso. We’re so grateful about how you’ve received us…We love the idea of being a part of the community of restaurants. We all complement one another.” Djurovic has worked in the food industry for 20 years, locally and around the country, in what he calls “arguably some of the best restaurants in the world.” His fi rst love is as a chef, but he manages all aspects of running Main + Lincoln, from the accounting to the kitchen. >> Dimitri Fitousis Owner of Parea Main + Lincoln serves artful American fare with infl uences from around the globe. Djurovic says Main + Lincoln “celebrates all the cuisines that have been woven into the fabric of American cuisine.” His menu truly refl ects the ideal “melting pot” of American culture. The restaurant’s offerings change regularly to refl ect what is fresh and seasonal, and to keep the menu interesting. Djurovic also credits his staff for his restaurant’s reputation for excellence. “I really feel lucky. So much of what we do relies on so many people, and these people care.” He says his employees put in long hours and go the extra mile to make sure the restaurant delivers a special experience to its patrons. “We are here to do the best job we can.” Djurovic says running a restaurant can be a little scary, but ultimately it’s incredibly rewarding.
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