Sep 23, 2026 · 15 min · 9 segments
In this episode of Rockland News, host Tom Ossa sits down with Nicholas Tzavis of Gyro Point Plus in Stony Point to talk about the family story, traditions, and food behind one of North Rockland’s…
Tom OsaHostA number of the siblings came over to the US over the course of their lives.
Another sister in South Carolina, another one in Canada, and then a bunch stayed, uh, in Greece as well.
So, um, early on they, you know, my uncle got into the food business, found a passion for cooking.
Um, and then, you know, kind of got into the ownership, uh, later on in his, in his life.
Um, I remember funny story back when, you know, he was opening it because at this point I was in my college year.
So I was a little bit older more savvy with business and stuff like that compared to when they opened the first place and i was only you know in middle school so i couldn't really help as much but i remember him uh him saying yeah we're gonna call it yuto point plus i was like well what's the what's the plus for he's like nick come on because nick because we're better we're better we serve more we serve more than just you know it's like we're better we're better than the than regular so i was like okay there's there's no arguing with them when it comes to that type of stuff.
Um, but, uh, but yeah, so, you know, ever since then, just kind of, you know, keeping up a good product.
Um, I would say, you know, the, the traditional things that we, we serve there, the best sellers, the Yitos, the chicken soup, chicken and pork, uh, souvlaki.
That's the, uh, you know, known as like a shish kebab where the meat's cooked on the, on the, uh, the stick.
And then we have traditional entrees like spanakopita, that's spinach pie, moussaka, pasticcio.
A number of the siblings came over to the US over the course of their lives.
Another sister in South Carolina, another one in Canada, and then a bunch stayed, uh, in Greece as well.
So, um, early on they, you know, my uncle got into the food business, found a passion for cooking.
Um, and then, you know, kind of got into the ownership, uh, later on in his, in his life.
Um, I remember funny story back when, you know, he was opening it because at this point I was in my college year.
So I was a little bit older more savvy with business and stuff like that compared to when they opened the first place and i was only you know in middle school so i couldn't really help as much but i remember him uh him saying yeah we're gonna call it yuto point plus i was like well what's the what's the plus for he's like nick come on because nick because we're better we're better we serve more we serve more than just you know it's like we're better we're better than the than regular so i was like okay there's there's no arguing with them when it comes to that type of stuff.
Um, but, uh, but yeah, so, you know, ever since then, just kind of, you know, keeping up a good product.
Um, I would say, you know, the, the traditional things that we, we serve there, the best sellers, the Yitos, the chicken soup, chicken and pork, uh, souvlaki.
That's the, uh, you know, known as like a shish kebab where the meat's cooked on the, on the, uh, the stick.
And then we have traditional entrees like spanakopita, that's spinach pie, moussaka, pasticcio.
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