Katerina’s Greek Cuisine

by Warren Rojas

His latest hospitality venture has only been open a short time. But Katerina’s chef/co-founder George Avlonitis insists that the crowds are so large and so frequent, expansion is the only viable alternative.

Not the worst problem to have in today’s bumpy economy.

Avlonitis, of course, knew what he was getting into when he decided to open his very personal, family-run restaurant in Old Town Manassas. He’d owned a seafood restaurant and diner back in New Jersey and most recently helped managed the venerable City Tavern just up the road. But nothing, he says, could have prepared him for the crush of regulars that have effectively claimed his business as their second homes.

“There’s nowhere to put the people,” he remarks on the near-constant rush they experience throughout each weekend. Avlonitis is pondering how best to grow, be it by enclosing the adjoining patio or seeking out a larger location all together.

In the meantime, he plans to concentrate on his cooking. Avlonitis prides himself on using the freshest (he grows many herbs, including mint and basil, on-site) and finest ingredients (imports top-quality feta and extra virgin olive oil expressly from Greece) in Katerina’s kitchen. He listed his charcoal chicken (deboned, marinated and flame-grilled), shrimp korfu, housemade gyro—prepares the familiar beef-lamb combo as well a solo, spit-roasted pork offering—and the pastitsio as solid performers.

9212 Center St., Manassas; 703-361-4976; www.katerinasgreekcuisine.com

Open for lunch and dinner daily.