Zorba’s dishes impressing new and old customers

After being closed for more than a decade much to Baton Rouge’s chagrin, Zorba’s Greek Bistro opened up a new location (Map it!) in late May. Owner Dinos Economides returned from Cyprus with some new Grecian recipes, and the positive response has been overwhelming.

“I never thought we had an influence on Baton Rouge diners,” he says. “It’s been amazing. We’ve been very busy since day one. We keep on being busy. One by one, old customers show up. It’s encouraging to see new customers, too.”

Economides says he was concerned Zorba’s wouldn’t be a hit with a new generation that hadn’t been introduced to the food earlier. However, he’s seen a younger audience embrace his restaurant.

Zorba’s specializes in traditional Greek flavors, but one of Economides’ signature picks is the Village Salmon—fresh chargrilled salmon with olive oil, lemon, garlic, fresh rosemary and capers, topped with jumbo shrimp and served with orzo pasta.

“The olive oil we use makes it a light dish,” he says. “Although it’s very flavorful, it’s light. It’s not an overwhelming sauce.”

And the customers are eating it up, including a former LSU men’s basketball coach.

“Dale Brown mentioned a couple of weeks ago that it was the best salmon he had ever had,” Economides says. —Matthew Sigur