The craft goes down to the street.

Michelin-trained hands. Sourdough pita made fresh every day. Ingredients sourced close to home. Alexandros is the space between the street cart and the white tablecloth — Greek street food with the discipline of fine dining and the pulse of New York.

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The pita is the product.

Fermented slowly. Rolled by hand. Baked fresh every day. Not the thing around the souvlaki — the reason to come back for it.

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Built of stone. Made of fire.

Our north is Epirus: slate roofs, mountain weather, generous tables. The stone gives us our palette. The fire gives us our accent.

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1. No shortcutsThe long way, every time.
2. OG start to finishReal roots. No imitation.
3. IntegrityWhat we say is what you get.
4. PassionFire in the food and the room.
5. CareEvery pita. Every guest. Every detail.
6. LoveStrangers leave as family.

Heart. Dagger. Flame.

The heart is love. The dagger is conviction. The flame is the craft. The mark comes from the founder’s own tattoo — personal from the first line.

One shop. Every world.

We are not opening another souvlaki shop. We are building the first global Greek street-food culture.

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