Evvia Estiatorio Competitors

Zankou Chicken is a family-owned and operated Mediterranean kitchen that continues to redefine fast-casual comfort food through a legacy of home-cooked cuisine. We are obsessed with having a forward-thinking team who’s excited to be part of our company’s growth. We are not your standard corporate environment; we value diverse experience, collaboration, and those who challenge themselves and the company to be the best they can be. At Zankou Chicken, we started with humble beginnings and have evolved through the years. We believe that achieving excellence begins with our Team. You will work with people who are passionate about collaboration, integrity, and personal development and encourage everyone to ignite curiosity. We didn’t get to where we are by taking shortcuts and don’t intend to start now. If you want to be part of a team that delivers full-service food quality and hospitality in a fast-paced environment, join us!

Founded by Eleni and Chris Fetokakis in 1977, Niko Niko’s has been the preeminent choice for Greek food in Houston since its doors first opened. With recipes and techniques from the old country, this family-owned restaurant group offers classic Greek plates that twist American tongues in mispronunciation before delighting them with bold, mouth-watering flavors. Today, you can find their son Dimitri behind the counter, taking orders, taste-testing the tzatziki and keeping customers in line as they wait for their gyros, lamb shanks and spanakopita. What began as a single location in an old Montrose filling station now includes locations in Memorial and downtown’s Market Square and the ability to cater for families and groups of any size. (Seriously, we’re Greek – we’re used to feeding a lot of people.) Houston has changed over the past four decades, but at Niko Niko’s, we’re doing everything exactly the way Eleni and Chris did it in 1977. It’s a family thing.

Souvla is a group of modern fast-fine Greek restaurants with locations throughout San Francisco. Inspired by casual souvlaki joints found throughout Greece. We rotisserie roast naturally-raised meats and wrap them in our warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) Our Greek fries have made a whole lot of “best fry” lists, and don’t miss out on our frozen Greek yogurt served in our version of the classic “NY Cup.” The first Souvla opened its doors in April, 2014 in Hayes Valley, and in the four years since, have opened locations in San Francisco's NoPa, Mission and Marina neighborhoods.