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Hope Pizza Restaurant: Family Owned and Operated for Over Thirty-Six Years

By Elisha Neubauer

In 1979, Hope Pizza opened its doors to the Stamford public. Launched by Ilias and Maria Triantafyllos, the family owned and operated pizzeria has since passed hands to the next generation?sons George and Panos Triantafyllos. Regardless of the years passing, Hope Pizza has continued to provide one thing to the locals of Stamford: high-quality Greek pizza.

"We are a family owned Greek pizza restaurant that has been open in Stamford for 36 years," explains George and Panos Triantafyllos. "One of us is typically always at the restaurant so our customers always see a face they've known for years." The atmosphere of the restaurant is causal; nothing flashy, as the brothers call it, just simple, basic family dining. "We are known for our good quality food, huge portions at a very reasonable price," explain the brothers. "Our menu consists of pretty much everything except for breakfast." In fact, on their menu, you'll find options such as appetizers, salads, pizza, pasta, burgers, grinders, Greek specialties, seafood; something for pretty much everyone.

When asked what would be a good first-time dish for new customers, the brothers had a hard time narrowing it down. "For first time customers there are many items I would suggest," they said. "First, I would start with one of our salads. Our salads are huge. They are a blend of iceberg and romaine lettuce, tossed with tomatoes, onions, cucumbers, and radishes. You can top them with a variety of meats and/or cheeses."All of the salads at Hope Pizza are topped with their famous house dressing.

The most popular salad, the tossed salad, is topped with chicken souvlaki, which features the fresh-tasting combination of lemon juice, garlic, and olive oil. When it comes to pizza, the brothers can't stop raving. "We make a greek style pizza, which is pan baked with a thicker than average golden crunchy crust," they tell us. "We don't skimp on the cheese or any of our 30+ toppings."

Of course, they continue down the menu. "The pastas are all very good. We serve spaghetti, linguine, or penne. Our grinders are a favorite as well." They suggest trying the meatball or chicken parm on garlic bread. "You won't be disappointed," they say.

One thing that cannot be overlooked, of course, is the selection of Greek specialties located on the menu. "Our Greek specialties are great," the Triantafyllos brothers state. "Have the chicken or pork souvlaki. You can ask for the platter which is served with fries and a salad. Our spanakopita (spinach pie) is a must try also." They add, "I would finish it all off with our homemade rice pudding. It is out of this world."

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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