Ilios Greek Taverna Sets Nov. 5 Date for Norwalk Grand Opening

George Valouktzis is holding a grand opening celebration for Ilios Greek Taverna & Bar at 10:30 a.m. on Nov. 5. The event will be held in partnership with the city of Norwalk’s Economic and Community Development agency. Valouktzis stated the goal is to spread the word about the new establishment. The restaurant has been operating since late spring, but this marks its formal public launch.

The family-owned business relies on recipes brought from the village of Naoussa in Greece. Valouktzis and his sister were born in the United States, but many relatives emigrated from Greece in 1971. The owners intend to maintain a strict Greek identity rather than adopting a broader Mediterranean label. Valouktzis said they want to be recognized specifically as a Greek restaurant because that is their heritage.

The menu features traditional dishes such as moussaka, pastitsio, branzino fillets, souvlaki, and gyros. A specific item on the board is honey thyme baked feta in phyllo. The taverna also offers spreads that appeal to vegetarian diners, including Melitzanosalata, a mixture of roasted eggplant, tomato, garlic, and herbs. Skordalia, a traditional potato purée with garlic, is another listed option.

Diners are reportedly favoring the appetizers and small plates. Valouktzis noted that many customers order several items. One popular choice is Cheese Saganaki, which consists of pan-seared kefalograviera cheese. It is flambéed at the table with Metaxa brandy, an amber Greek spirit, and finished with a drizzle of fig compote.

Meat dishes include Greek Bifteki, described as flame-grilled beef patties seasoned with fresh herbs and spices. These are served with tzatziki. Another item is Loukaniko, a grilled Greek sausage prepared with citrus peel and herbs. Valouktzis said these are crowd-pleasers among the current customer base.

The wine list currently features several Greek vintages. The owners plan to eventually offer only wines from Greece. Valouktzis said most of the current selection comes from within 10 minutes of his family’s home in northern Greece. He described the wines as organic and popular, adding that the team wants to showcase them prominently.

Alex Cross, assistant director of business development and tourism for the city of Norwalk, attended a recent dinner at the restaurant. He said he shared the Ilios Signature Board to sample various items. Cross said he is still thinking about the bifteki and lamb chops. He added that he is excited for Ilios to start strong in South Norwalk, noting the establishment has already made its mark with drinks and plates.