STATEN ISLAND, N.Y. — While Staten Island has no shortage of Italian concepts, upscale Greek dining remains comparatively scarce. That’s helping fuel anticipation for Paros Estiatorio, a new restaurant that aims to bring a Manhattan-style dining experience closer to home. Before opening day, its Instagram account had already amassed more than 2,100 followers and generated more than 67,000 video views.
Restaurateur Tim Gashi is opening the concept on New Dorp Lane with his cousin. The 6,000-square-foot restaurant is targeting a December debut, pending liquor license approval.
Floral installations will be a key design element at Paros Estiatorio. (AI rendering based on imagery provided by Paros SI)Illustration created with AI
“We’re going to do the right job, so you don’t have to drive to Manhattan anymore to get a Manhattan meal,” Gashi said.
The restaurateur said he believes Staten Islanders are looking for a different kind of dining option closer to home.
Gashi said he brings decades of hospitality experience to the venture. A New York native, he has worked across full-service restaurants, nightlife venues, fast-casual concepts and high-volume neighborhood spots. According to his biography, past ventures include Rocky Slims, Mama Ghanoush, Gotham Social, Garfunkel’s, The Burgary and Greenwich Social..
Today, Gashi operates Lucci’s Pizza in Clifton, N.J., whose meatballs won recognition at the 2026 Jersey Pizza Joints Best Meatball in New Jersey competition. He personally accepted the award.
At Paros on Staten Island, he will channel that experience into a seafood-centric restaurant combining Mediterranean cuisine with live entertainment. The vision includes a chef from Greece, live DJs, saxophone and trumpet players, a belly dancer and valet parking.
“Every weekend we’re going to feature five fresh whole fish, and they’ll be displayed on ice so guests can pick them out themselves,” Gashi said.
The restaurant also plans to offer a weekend brunch priced between $40 and $50. Gashi said the staff includes servers from several high-end Greek restaurants in New York City. Paros’ promotions also spotlight a Saturday brunch program. A sample menu advertises a prix fixe brunch featuring a choice of entree and 90 minutes of mimosas, bellinis, Bloody Marys or sangria. Entree selections range from Greek omelettes, smoked salmon Benedict and chicken souvlaki to steak and eggs, lamb chops and chicken and waffles.
For now, however, the owners are keeping the exact location under wraps.
“We don’t want people showing up thinking we’re open,” Gashi explained. “We want to finish everything, do it the right way and then make the announcement.”
So far, the response has exceeded expectations.
“We’re very excited. Staten Island needs us,” Gashi said. “The feedback we got from everyone was pretty impressive.”
Following the Staten Island opening, Gashi said the partners plan additional locations in Montclair, New Jersey, and Garden City.
Dining and Cooking