Sparta Taverna: Where the Power of People Meets the Plate
- eileen strauss
- 3 hours ago
- 3 min read
In the walkable town of Ridgefield Park, NJ, Sparta Taverna has been serving authentic Greek cuisine for over 20 years. Owned and operated by Chef Georgios Gkouveris, this beloved neighborhood spot is more than just a place to eat—it’s a destination where tradition, transformation, and a deep belief in the power of people take a seat at the table.
From Sparta to Main Street
Chef George’s culinary journey began as a teenager in Sparta, Greece, where he worked in his family’s restaurant, developing a deep respect for fresh, simple, and flavorful food. At the age of 21, he emigrated to the United States, d, he had opened his first restaurant—George’s Café—in Rockland County, NY.
From 1998 to 2004, while managing the café, George pursued formal training and earned his certificate in Culinary Arts. That same year, he relocated the restaurant to Ridgefield Park, renaming it George’s Café and Grill. By 2010, it had evolved into Sparta Taverna—a tribute to his heritage and his growing commitment to Greek-Mediterranean cuisine.
Greek-Mediterranean, Rooted in Tradition
At Sparta Taverna, Greek-Mediterranean cooking isn’t a trend—it’s timeless. The menu celebrates bold, simple flavors, including grilled meats, olive oil, lemon, fresh herbs, flaky pastries, and vibrant vegetables.
From the Gyro Pita and Chicken Souvlaki Platter to the vegetarian favorite, Spanakopita, every dish is made with care, quality, and cultural pride.
What Customers Crave
Sparta Taverna doesn’t just serve food—it listens. George and his team are dedicated to consistency, freshness, and delivering customer favorites.
Fan Favorites:
Chicken Caesar Wrap — grilled chicken, romaine, Caesar dressing in a warm pita
Chicken Chipotle Wrap — spicy grilled chicken with lettuce and tomato
Gyro Pita — lamb & beef, tzatziki, tomatoes, onions
Sparta Chicken Pita — chicken breast, red onion, chipotle sauce
Chicken Souvlaki Platter — marinated skewers with rice, potatoes, and Greek salad
Falafel Appetizer - Vegetarian chick pea croquettes, served with tzatziki dip or hummus dip
Greek & Supreme Salads — crisp, colorful, and customer-approved
Direct Delivery = Direct Profits
With delivery ratings consistently between 88% and 100% across platforms, Sparta Taverna’s commitment to quality speaks for itself.
"Finally," he offered, "I found a delivery partner who shares my philosophy: putting service and the customer first."
Now, Sparta Taverna:
Keeps more of its hard-earned profits
Controls how food and service are handled
Builds stronger loyalty by connecting directly with customers
Food Brings People In. Service Brings Them Back.
After more than two decades in the business, George is convinced:
“Food brings people in. But service brings them back.”
At Sparta Taverna, that people-first mindset is at the heart of everything, from the warm welcome at the door to the way each dish is served. It’s why customers return year after year, and why the restaurant has become a local fixture.
George’s business philosophy is simple—but powerful:
Take care of your staff
Respect your customers
Let the food and ambiance follow
The Real Secret Sauce Isn’t Edible
Ask George what truly sets Sparta Taverna apart, and he won’t start with ingredients—he’ll talk about people.
“The secret sauce is the staff.”
That belief drives every decision he makes.“When I’m hiring, I look for more than experience or credentials,” he explains. “All the training in the world won’t matter if you don’t show up with a smile and love what you do.”
To George, real hospitality begins behind the scenes—with a team that feels respected, supported, and proud of the work they do.“You have to put people first—your staff and your customers. When you do that, everything else follows.”
From Recipes to Relationships
In 2022, George released his first cookbook, Simply Greek: From My Restaurant to Your Home, featuring a collection of traditional and modern recipes alongside insights into the Mediterranean lifestyle.
Now, he’s working on his second book—this time, focused on the art of hospitality.
“Anyone can make a good dish. But if you don’t understand hospitality, you’ll never create a great restaurant.”
Takeaway
In a world of fast food and fading connections, Sparta Taverna stands apart. Built on heart, heritage, and hospitality, it has thrived for over 20 years because Chef George has never lost sight of where he came from—or who he’s serving.
Whether you’re a fellow restaurateur, a lover of Greek cuisine, or simply someone who values a meal made with care, this is what it looks like when the power of people meets the plate.
By Eileen Strauss
