The popular Souvlaqueria in Union is known for its unapologetically Greek personality and gritty, urban energy. After 5 years in business, it has also become a go-to spot for flavor, family, and community pride. More than just a restaurant, Souvlaqueria is a cultural experience rooted in tradition.
Since opening in 2020, Souvlaqueria has earned a devoted following for bold and modern takes on classic Greek street food. In fact, in celebration of their 5-year anniversary, the restaurant received a rare and prestigious honor: An official resolution from the New Jersey State Senate. The award marks their community impact in enriching Union’s small business landscape, culinary excellence, and cultural celebration.
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“We’re incredibly proud of our team, our customers, and the town that’s embraced us,” says Marinos Stratigakis, founder. “This recognition is deeply meaningful to us. We started with a simple goal: bring authentic, no-compromise Greek street food to Union. Five years later, to be acknowledged by the State Senate, is a testament to the incredible community.”
Authentic Greek Street Food
Souvlaqueria boasts flame-grilled souvlaki, fresh pitas, and Mediterranean favorites with heart, soul, and serious flavor. They also serve clean label Yeero produced by the US-based Mega Yeeros Company. The restaurant specializes in gyros or yeeros, which are available in meats like pork, chicken, lamb, and beef. They also have appetizers and small plates, along with signature Greek items.
Meals come in a choice of pita or smart bowl, or as a salad. One fan favorite dish is the Big Mix Grill, featuring all available meats over fries, pita bread, tzatziki, and fixings. Meanwhile, their Greek salads include grape tomatoes, cucumbers, cubanelle peppers, capers, feta cheese, olives, and extra virgin olive oil. Marinos also recommends the handmade rustic spinach pie and authentic baklava. But his favorite dish is the hand-carved lamb chops on a bed of lemon rice infused with turmeric. (Aka the “Mary Had Some Lamb Chops.”)
Besides dine-in service, Souvlaqueria caters for groups from 10 to 150 guests. Many catering requests include specific, authentic Greek recipes not typically on the menu. Previous examples of limited time specials include pastitsio (the Greek version of lasagna), moussaka, and roasted leg of lamb. “We just love making and tasting those gorgeous dishes of our rich Greek gastronomic tradition,” Marinos says.
About the Restaurant
Souvlaqueria is a 2,500-square-foot space that Marinos describes as “simple, quaint, comfy, and feels like home. It’s bright, clean, and smells great.” The restaurant can seat 40 guests inside and 20 outside, weather permitting, on the front sidewalk.
Marinos has spent over 30 years in the hospitality industry. He has worked for Dean & Deluca, Hyatt Hotels and Resorts, Au Bon Pain, Grk Fresh Greek, and Chopt Creative Salad Co. He has launched different concepts across three continents, working extensively in Europe, the Middle East, and the United States.
Visit Souvlaqueria at 2701 Morris Ave in Union. (See them on Google Maps.) To learn more:
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All Photos: © Souvlaqueria