my name is ash can carbs fruition and
you’re watching watchmojo.com and today
I had the fortune of chatting with mr.
Costas Billy Addis of Melo’s to talk to
him about his vision his three
restaurants and his plans for the future
tell us a little bit about villas where
you got the idea the origins and the
background a bit of the brand in the
restaurant the culinary background or
roots or motivation comes from my mother
who was born and raised in instable and
she brought grease to grease in our
family now from this extraordinary
culinary tradition of instable that at
that time was combining the best of
Europe and I came to America as a
student 60s 70s to realize distorted
image Canadians an American scared of
Greek food because of course our fault
the way we presented Greek food and what
I said you know none of that was what I
experienced at home so how do I need to
restore some of the demons came the idea
of opening a restaurant and it became a
purpose it became a mission a mission
that I want to take beyond Montreal big
beyond Canada ten years ago I opened my
second restaurant in the middle of
Manhattan in New York very audacious
move actually Montreal to the Big Apple
in the middle of it but I was so
determined and believe so much in good
food healthy food simple food
I said you know if I insist on my
principles New Yorkers will will take it
and very true today Miller’s in New York
is one of the most successful
restaurants in the city I wanted to
showcase my understanding of great food
and Greek cuisine and Greek dining to
the international people that visited
Athens during the 2004 Olympics and I
opened my third restaurant in Athens
which of course you know did exactly
that but there are some plans to open a
few more restaurants some very critical
markets not only North America but the
world we’ve been joined now by mr. Casas
pinata Sandow for a world-class
experience make sure you check out me
Lowe’s and Athens New York or Montreal
and who knows around the world near you
you’re watching watchmojo.com and today
I had the fortune of chatting with mr.
Costas Billy Addis of Melo’s to talk to
him about his vision his three
restaurants and his plans for the future
tell us a little bit about villas where
you got the idea the origins and the
background a bit of the brand in the
restaurant the culinary background or
roots or motivation comes from my mother
who was born and raised in instable and
she brought grease to grease in our
family now from this extraordinary
culinary tradition of instable that at
that time was combining the best of
Europe and I came to America as a
student 60s 70s to realize distorted
image Canadians an American scared of
Greek food because of course our fault
the way we presented Greek food and what
I said you know none of that was what I
experienced at home so how do I need to
restore some of the demons came the idea
of opening a restaurant and it became a
purpose it became a mission a mission
that I want to take beyond Montreal big
beyond Canada ten years ago I opened my
second restaurant in the middle of
Manhattan in New York very audacious
move actually Montreal to the Big Apple
in the middle of it but I was so
determined and believe so much in good
food healthy food simple food
I said you know if I insist on my
principles New Yorkers will will take it
and very true today Miller’s in New York
is one of the most successful
restaurants in the city I wanted to
showcase my understanding of great food
and Greek cuisine and Greek dining to
the international people that visited
Athens during the 2004 Olympics and I
opened my third restaurant in Athens
which of course you know did exactly
that but there are some plans to open a
few more restaurants some very critical
markets not only North America but the
world we’ve been joined now by mr. Casas
pinata Sandow for a world-class
experience make sure you check out me
Lowe’s and Athens New York or Montreal
and who knows around the world near you
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