Restaurant Revisited: No Day at the Beach at Portu-Greek Cafe

by in Shows, June 11th, 2014

Restaurant: ImpossibleAfter running Portu-Greek Cafe in Hudson, Fla., for eight years, husband-and-wife owners Jordan and Anne Lindiakos were losing at least $4,000 every month, so they looked to Robert Irvine for help in a last-ditch effort to save their combination Portuguese and Greek eatery. While what Robert deemed the restaurant’s “very plain” decor and the largely microwaved menu were surely in need of an overhaul, the business’ management style was largely to blame for its failure. “We don’t make long-term decisions,” Jordan admitted, speaking of himself, his wife and his children, who work at Portu-Greek Cafe. It was up to Robert and his Restaurant: Impossible team to not only transform the cuisine and decor at the restaurant, but also to improve Jordan’s leadership ability and help the family work better together. Read on below to hear from Anne and Jordan, and find out how their business is faring today.

“At this time, we have at least doubled sales,” Anne says, noting that Portu-Greek is “very busy.” Jordan admits, “The decor is beyond everyone’s wildest dreams, including ours.”

Chris and Tony, Anne and Jordan’s sons, “are doing a bang-up job,” says their dad, who adds, “Tony has really taken the initiative to continue the new menu and improve the same based on the feedback.”

In terms of the food, virtually all microwave use has stopped, and the kitchen continues to make Robert’s version of lemon-chicken soup, Jordan notes. He says that the menu at Portu-Greek is now a mix of the items Robert created plus “most of our seafood items,” but he adds that they’re “keeping it to a one-page menu.” The long wait times have been decreased to “approximately 15 minutes,” according to Jordan. He says, “We are and have been taking reservations since the show, and that lends itself to a better flow of staff and service.”

Speaking of Portu-Greek’s leadership, Jordan admits: “I would like to say the kids are [in charge]; however, truth be told, I am still in charge.” Anne says Jordan “is trying very hard to change.” And she adds, “Only now does he talk to me about what is bothering him.”

More from Restaurant Revisited:

Grace’s Place Bagels and Deli (June 4)
Bama Q (May 28)
Cave Inn BBQ (May 21)
Bumbinos Italian Ristorante (April 30)
Bryant’s Seafood World (April 23)
Urban Roots (April 9)
gratifi kitchen + bar (April 2)
Mama Della’s N.Y. City Pizzeria (March 26)
Pasión Latin Fusion (March 19)
Tootie’s Texas BBQ (March 12)
Mill Creek BBQ Restaurant (March 5)
Estrada’s Restaurant (February 5)
Hillbillies Restaurant (January 29)
Spunky Monkey Bar and Grill (January 15)
Heather’s Country Kitchen (January 1)
Goombazz Big City Eatzz (December 18)
LBI Pancake House (December 8)
Ship Bottom Volunteer Fire Company (December 8)
Mike La Susa’s Italian Restaurant (December 4)
Seven (November 27)
Georgia Boy Cafe (November 20)
Coach Lamp Restaurant & Pub (November 13)
The Windsor 75 (November 6)
Ducky’s Family Restaurant (October 30)
Mama Campisi’s Restaurant (October 23)
Aponte’s Pizzeria (August 25)
Benner Street (July 28)
Hurley’s American Grille (July 21)
Kalico Kitchen (July 14)
Angelo’s (June 23)
Pier West Restaurant (June 16)
Pinehurst Country Lodge (June 9)

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Comments (29)

  1. FNGossip says:

    The restaurant is already listed For Sale. More info if you click my name

  2. Donn says:

    Where did they get the plastic ceiling panels that look like a tin or brass ceiling?

    • chuckie says:

      They looked pretty flimsy to me so I would guess that the original drop ceiling panels where above them to firm them up.

      • JoRIFan says:

        They are designed to be glued to a wall boarded ceiling. You can also find some that are just white and paintable. You just have to do a google search for Faux Tin Ceiling panels.

  3. bunny says:

    cant find the gyro recipe please post sound great

    • guest says:

      It is a terrible recipe. I used to eat there quite often. After trying the new gryo recipe, I won't be back. They put vinaigrette in the taziki sauce-gross!

  4. chuckie says:

    Yea Yea "We are doing all this for our parents"??? BLAH BLAH you are doing this for the RESALE VALUE period is the way I see it :( You all should be ashamed of yourself for using RI to help you with the re-sale JMO :(

    • chuckie says:

      I cant believe Robert isn't as pissed off as me with these idiiots using him to make their places worth more money on the re-sale end :(

      • portia says:

        "…using him to make their places worth more money on the re-sale end…"

        Yes!!! That's all the show has become: Failing restaurants who want to sell and hope to make a profit – on Robert Irvine's (or Food Network's dollar. This show has jumped the shark. Enough already!

  5. Jason says:

    Lettuce on a Gyro? AGK!!

    • Rick says:

      I have the chicken soulvaki and it was horrible with the lettuce and what ever dressing Robert added to make it a salad.

  6. Duane says:

    I enjoy the show. I would like to know where the faux brick panels came from for the renovation. I know there are many sites on the web but I would like to know the specifics on the ones used please.

  7. Behice says:

    Would you please send me by email recipe of gyro by Chef Robert Irvine at Portu-greek café at Hudson Fl. revisited episode at 6/11/14 at food channel.

  8. Janet says:

    This was an emotional show for me. Cried through a lot of it. Family seems to have meant a lot and glad they gave the kids the go ahead to run it. Good Job Robert, Tom, & Lynn.

  9. Andy says:

    I agree with the negative comments about the gyro.
    A gyro does NOT have ground meat.
    A gyro does NOT have lettuce.
    Robert may be a great chef but he should not mess with traditional recipes.

    • Steve says:

      What happens so often that we become accustom to a food and if it does not fall into the "normal" category then we critique the item as bad or not what the traditional item is. What more and more chefs need to do is go outside the "box" and create things that seem strange but are different. You know, put a twist on the norm and make it different. It is those chefs that take food concepts to another level and I have nothing but respect and praise for Chef Irvine and what he does for the restaurant industry and the lives that he touches.

    • Dave says:

      Most gyros you will find in any restaurant will be an 80/20 beef to lamb ratio.

  10. Nancy says:

    we used to eat there alot. Since the show has been there we have been back once and that will probably be our last time. The only thing that I enjoyed on the menu before the show came to town is now off the menu thanks to Robert Irvine. We couldn't believe everything is microwaved and the few things that we enjoyed they changed the receipe. I'm sure having the show there is not going to save them in the long run.

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