The eatery opened at 605 Sixth St. in the summer of 2008, a month before Hurricane Ike. Operations Manager and chef Zach Buster had the idea to bring the grills out onto the patio and make food to give away, starting the day after the hurricane struck.
Recalling that “make-or-break moment” some dozen years later with Kouloumoundras, Buster said the restaurant’s regular customers have since become like family. He looks forward to re-envisioning the space and menu offerings to provide what Kouloumoundras calls a “Texas-Greek” fusion.
“We’re excited to breathe new life into it,” Buster said.
Customers can choose from saganaki, lamb shanks, seafood dishes and other Greek classics. Kouloumoundras said customers speculate over the secret ingredients in the popular fire feta dip, and he encouraged diners not to skip the burgers.
“The core of the menu is all family, all traditional,” he said. “I wanted to mix the Greek food with the Texas flavors.”
The restaurant is decorated with photos of Kouloumoundras’ relatives, many taken in Greece, where his father was born, and his family also helped paint the designs on the walls. The space will soon undergo remodeling in the form of seating updates inside and out, Kouloumoundras said.
The Bakkhus staff members got creative with their service during COVID-19, bringing takeout orders to cars on roller skates while customers played music, Kouloumoundras said. He and Buster credit the staff with helping Bakkhus succeed.
“We’ve been doing better than we could ask for,” Buster said.
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