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Giorgios Bakatsias extends his inspired empire.
Giorgios Bakatsias hasn’t written his last chapter—in fact, he’s turning the page on a new one. As the ultimate gardener—cultivating places, people and literal gardens—his forthcoming Giorgios Epicurean Market expands his reach at East End Market with a morning-to-night all-in-one cafe and market, anchored by the three B’s: butcher, baker, beverage program. “We’re creating a whole village here with our wonderful [cider] friends,” says the master craftsman. “I love it.”
A “jam for the community,” jibes Bakatsias, the purposefully named space is a nod to his salad days frequenting markets in Greece to grab things for Mom. (Fun fact: Epicureanism, aka a hedonistic philosophy placing pleasure as paragon, was founded by famed Greek philosopher Epicurus.) “I just came back from Greece not long ago,” he says. “I love just getting lost in those markets… I could stay there forever.”
A feast for the eyes and senses, the space serves up a short sojourn to Europe, at once satisfying necessity and wanderlust. “What inspires me are the visuals, the aromas… the overstimulation of the senses—the market does it for me,” he muses. Filling a void beyond the big-box ops, Giorgios Epicurean Market is, in a word, curated. Period. In an age of “abundance, it’s nice to go deeper in knowledge instead of just having an extra bottle of something,” he says, and to have a more personal experience of service—not just asking, ‘Did you find everything?’… What does that mean?”
To wit, sundry handpicked goods will be on offer—from sommelier vino selects from the wine library to fresh rotating fare and expertly prepared foods (salads! sandwiches! moussaka!) to freshly baked breads (baguettes, pastries and beyond by operating partner and East End Bistrot executive chef William D’Auvray). Think even a personalized concierge at the ready to help you orchestrate the perfect meal or gift—this wine, this olive oil, this mustard, that pastry or cookie.
And, since “everything has a vibration,” says Bakatsias, for those not on the go, expect bountiful flora and fauna—not unlike the ambitious restaurateur’s Rosewater and East End Bistrot—cultivated across a massive canopy-covered piazza featuring 200+ myriad seating ops and some combination of spaces for relaxing so you can post up solo with a book or for a hang sesh with the SO or fam.
A water feature supplies serenity and heaters keep the nip at bay, while a window slide allows easy access for morning freshly squeezed juice or java giving way to afternoon or evening spirited mixology, wine or beer from the Euro-style bar. Inside, more seats abound in the cozy cafe where you can post up for a fresh snack amid the bustling market. “William makes amazing gourmet pizza,” suggests Bakatsias.
The lifeblood of the space is connectivity to ingredients—and people. An intentional gift to the community, at the heart of it all is that heartfelt hospitality. “The service culture and knowledge is just as important as the curation of product,” he says. “We can’t have everything in the world here, not because of space, but intention… so we can curate products that are meaningful and purposeful to you, and that you will enjoy with some quality and value because you know it’s important.”
Drafting another page in his book, Bakatsias still has more to come. “Creating is exciting,” says the master maker. “We don’t need just another project. What we need is to make sure we are serving the community—and in the best way we know how. … I want to write my best chapter—which I haven’t yet. You always want to continue to evolve and create.” Consider this just another brilliant “GEM” in Bakatsias’ beautiful jewel box. giorgiosgroup.com
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