In an industry where most restaurants struggle to survive, 70-year-old Papa Cristo’s stands tall as a beacon of longevity and success. This Greek grocer/bakery/deli/eatery is more than just a place to eat; it’s a part of the neighborhood’s fabric, where familiar faces and repeat customers are the norm.
Second-generation owner Chrys Chrys is the face of Papa Cristo’s and is one of the primary reasons for the restaurant’s success. His smiling face and signature mustache are core to the restaurant’s brand. But unlike many establishments that feature an individual as part of their brand, Chyrs is still actively working onsite greeting people, and we bumped into him that day.
After you enter, you might think it is a Greek deli if it is your first time there. Your eyes are automatically drawn to the glass-enclosed cases with cheese, cookies, yogurt, and pastries. To your left are wire shelves with an assortment of Greek dry goods and wine. In another room, they also have a counter with a kitchen where they prepare many Greek specialties.
Many opt for popular items such as kebabs, gyros, souvlaki, falafel, salads, and dolmades. Greek ex-pats will appreciate appetizers like pan-seared saganaki cheese, loukaniko sausage, and kreatopita meat pies. Their pizza may not be a safe bet for the kids because it’s made with pita with toppings such as oregano, feta, kebab, or gyro meat.
Don’t overlook the deli case. Their yogurt is made for them by an artisan yogurt maker. It is thick, rich, and made with natural ingredients without additives. With fig, cherry, and honey flavors, it’s just like Athens. The same yogurt is used as a base for their tzatziki. Chrys claims that adding Greek red wine vinegar to the mixture puts their tzatziki over the top.
Greeks’ passion for syrup in their desserts is reflected in their baklava and loukoumades (donuts). A pleasant surprise is their karithopita, a cake spiced with cinnamon and ground cloves, mixed with crunchy walnuts, and drizzled with syrup. It’s paired with vanilla ice cream.
After placing your order at the counter, you take a number and enter the market and the next room. There, you find an eating area resembling a cafeteria with tables and Greek tablecloths decorated with pictures of Greece along the walls. Since it’s quiet, it’s a place for the locals to converse over a meal.
Sunday afternoons on the patio at Papa Cristo’s are lively when they fire up the grill and host its “Big Fat Greek All You Can Eat BBQ,” featuring lamb ribs, chicken, New York steak roast, Greek salad, potatoes, and pita bread. The cost is $29.99 per person. If you like lasagna, try the pastitsio (Greek lasagna, $14.99); this is also available on the weekends.
Don’t expect Papa Cristo’s to be a full-service restaurant; it’s not the place to take someone on a first date or a place to impress. The food is prepared to order, but the feel resembles a cafeteria attached to a Greek deli. Free parking is available in the lot behind their restaurant.
Papa Cristo’s, 2771 W. Pico Blvd. LA; 323.737.2970; papacristos.com