the coast is calling
There's a word in Greek — yalos. It means the seashore. But ask anyone who grew up near one, and they'll tell you it means a lot more than that.
It's where the boats come in at the end of the day, salt-crusted and tired, and where someone's already got the charcoal going before the nets are even unloaded. It's the table that somehow always fits one more chair. It's hours that disappear between the first glass of wine and the last bite of dessert, because nobody's really counting.
That's the feeling we're chasing at YALOS.
We didn't want to build another Greek restaurant. We wanted to build a taverna — the kind you'd stumble into on a back street in Naxos or Hydra, where the fish on your plate was swimming that morning, where the octopus is char-grilled because that's just how it's done, and where the people running the place treat you like you've been coming for years, even on your first visit.
That instinct has a name in Greek, too: philoxenia. Love of the stranger. The idea that hospitality isn't a service — it's a value.
Come for lunch. Come for a birthday. Come because it's Tuesday and you don't feel like cooking. Whatever brings you in, the goal's the same — for an hour or two, you forget you're not actually sitting somewhere overlooking the Aegean.
The wine's poured. The grill's going. There's room at the table.
Our Team
peter Kambitsis
Founder & Managing Partner Peter Kambitsis is an entrepreneur, restaurateur, and hospitality operator with a passion for building businesses, developing people, and creating memorable guest experiences.
Over the past two decades, Peter has built and invested in multiple successful hospitality concepts across New York, ranging from bakeries and cafés to full-service restaurants and nightlife venues. As Founder of Kambitsis Group and Wolves Hospitality Group, he has developed a reputation for operational excellence, disciplined leadership, and a relentless focus on culture and guest experience.
A proud Greek-American, Peter's connection to Greece has been a lifelong influence. He spends significant time each year in Greece, drawing inspiration from its culture, cuisine, and traditions. YALOS is the culmination of that passion—a concept inspired by the Greek seashore, where exceptional food, genuine hospitality, and meaningful connections come together.
Executive Chef Chef Ari Tzerrachi
Chef Ari Tzerrachi brings more than a decade of culinary leadership and a deep passion for Greek cuisine to YALOS Greek Taverna.
Born and trained in Greece, Chef Ari graduated from Le Monde Culinary School in Athens before building an impressive career leading some of the most respected Greek and Mediterranean kitchens. He has served as Executive Chef at acclaimed restaurants including Amylos Taverna in Astoria, Lefkes in New Jersey, and most recently GAIA in New York.
At YALOS, Chef Ari's philosophy is simple: honor the ingredients, respect tradition, and create food that brings people together. Drawing inspiration from coastal villages of the Mediterranean, his menus celebrate fresh seafood, quality meats, seasonal vegetables, and the bold, flavors that define Greek cuisine.
His vision for YALOS is to create a true Greek seaside dining experience where every meal feels like a celebration shared among family and friends.