In the vibrant neighborhood of Bay Ridge, Brooklyn, where the Greek community has maintained deep-rooted ties to its homeland for decades, a new culinary arrival is redefining the concept of the Greek taverna.
By:Christen Papas
Kampos Taverna, which opened its doors this past February at 8413 3rd Avenue, is not just another restaurant. It is a tribute to the traditions, history, and unique identity of the island of Chios, transporting New York residents directly to the alleys of a traditional Aegean village.
The creation of Kampos Taverna is the culmination of a shared vision among three individuals: brothers Paris and Nikolas Moyseos, and Michael Bois. Despite their diverse backgrounds, they are united by a love for Greek hospitality and a desire to create a space that evokes the authentic atmosphere of the Greek islands. Michael Bois, who hails from Chios, together with Paris Moyseos’ wife—who is Michael’s sister—provided the inspiration for the restaurant's name, which refers to the island’s traditional village of Kampos, famous for its lush orchards of citrus trees.
Left to right: Paris Moyseos, Michael Bois, and Nikolas Moyseos, the owners of Kampos Taverna in Bay Ridge. Photo: Courtesy of Paris Moyseos
The philosophy of the restaurant is rooted in authenticity. As the owners explain, their goal was not to replicate the classic, stereotypical setting of blue and white colors often found in many Greek restaurants abroad. Instead, they sought to capture the essence of a traditional village. To achieve this, every detail at Kampos Taverna has been carefully curated. One of the most striking elements of the space is the use of "Thymianoustiko" stone, imported directly from the town of Thymiana in Chios. This unique stone, which adorns the entrance and windows of the establishment, lends the space an authentic texture reminiscent of the historic mansions and churches on the island.
The interior is complemented by a unique mural painted by the talented artist Eleni Misetzis, which adds an artistic touch to the space, while the table layout is designed to encourage communication and intimacy. "We want our customers to feel like they are at home," the owners emphasize, describing their desire to cultivate a sense of "parea"—the Greek concept of a gathering—where everyone sits close together, shares good food, and listens to traditional Greek music.
The menu at Kampos Taverna is a journey into the traditional flavors of Greece. With chef Dimitris Gatsos leading the kitchen, guests can enjoy classic dishes such as grilled octopus, fried calamari, bifteki, pastitsio, lamb chops, and the beloved braised beef (kokkinisto) with pasta. Special emphasis is placed on local products, with Chian Mastelo cheese being one of the stars of the menu. Every day, a new sweet surprise awaits diners, such as traditional portokalopita or mastiha-flavored panna cotta, with plans to introduce mastiha-flavored ice cream in the near future.
The drink menu follows the same philosophy. Featuring an all-Greek wine list, Chian beers, and Zagori water, Kampos Taverna offers a comprehensive experience. The cocktail bar, supervised by Nikolas Moyseos, presents imaginative proposals such as the Mastiha Spritz, the Kampos Sunrise made with Chios ouzo, and the "Dirty Greek"—a Greek twist on the classic martini, prepared with Kalamata olive juice and feta-stuffed olives.
For the owners, the greatest challenge was bringing the spirit of the Greek "parea" and the carefree summer nights of Greece to the United States. As they state, the reception from the Brooklyn community has been exceptionally warm. Patrons seem to particularly appreciate the restaurant's authentic character and the quality of service. As the weather warms up, the Kampos Taverna team is preparing to expand its services by opening the outdoor backyard dining area, offering an even cooler and more relaxed experience.
Kampos Taverna succeeds in building a bridge between yesterday and today, between Chios and Brooklyn. It is a space that proves tradition does not need to be old-fashioned; it can be presented in a way that embraces the contemporary visitor. Through their efforts, the owners offer the Greek diaspora a reminder of their homeland and provide non-Greeks an authentic opportunity to experience facets of Greek culture beyond the usual tourist clichés.
With an eye on the future, the restaurant continues to evolve, enriching its menu and strengthening its presence in the local market. Kampos Taverna is not just a destination for food; it is a community pillar that reminds us all that Greek cuisine is, above all, a matter of heart and family warmth. Whether it’s a family outing or a night out with friends, Kampos Taverna promises to offer an experience that stays etched in memory, reminding us that no matter how far away we are, the road home always passes through a good plate of food.
To find out more about Kampos Taverna, visit http://www.kampostaverna.com/. www.kampostaverna.com.
