PUBLISHED SEPT. 22, 2016
Perfect platters aren’t all Peck’s owner believes must be done just right
By PENNY FLETCHER
PENNY FLETCHER PHOTO
George Kontakos makes an authentic Greek salad at his new Peck’s Flame Broiled Chicken restaurant at 6002 U.S. 41 N., in Apollo Beach (in the building that was once a Dairy Queen) but his unusual adventurous life cannot be defined by how wonderfully he cooks.
George Kontakos holds the license for three Peck’s Flame Broiled Chicken restaurants; two in Riverview and a new one recently opened at 6002 U.S. 41 N., in Apollo Beach where the Dairy Queen once stood. Although he holds the license for the others, he spends all of his time in the Apollo Beach location. That’s his baby.
“I believe in hands-on,” Kontakos said, hardly stopping while waiting on customers to talk. “I’ve had two other restaurants in Ruskin, and I always like to be there to see that everything goes just right.”
One of them was the old New York Restaurant that operated in the 1980s.
The Apollo Beach location has been completely remodeled inside. The walls are a bright shade of purplish-rose, shining tile floors and wooden chair rails.
What caught my attention, however, was Kontakos choice of famous black and white photographs on the walls. One section of them were shots from famous movies: Jack Nicholson with his head in the door from The Shining, which I recognized immediately as the scene where he yelled “Honey, I’m Home” in the terrifying Stephen King thriller. Another was from The Godfather, Robert De Niro front and center. Others were almost as well known — but not quite. Then there were the photographs that made top news over the years — the couple kissing in Times Square on V-J Day at the end of World War II; Marilyn Monroe in a famous pose, and many more.
Kontakos credits his son James with choosing the photos.
“When I was a child growing up in Greece, I watched what American movies I could. You know, like John Wayne,” said Kontakos. “It seemed America was a land of wonderful things. We had had wars, we had very little in comparison.”
Coming from a family of seven brothers, three sisters plus parents and extended family, in a way, he hated to leave, but his adventurous spirit won out.
“I joined the Merchant Marines and went to South America, the Orient, Europe, all over, selling things,” Kontakos said. “When I got to America, I jumped ship.” He stayed in the Merchant Marines about six years prior to this decision to try living in America, he said.
A long way from Sparta, Greece, at 24 he arrived in the U.S. with nothing.
“Some people come to a new land with family to help. Jobs set up. A place to live. I had none of those things,” said Kontakos. “But I was determined and I made it.”
He met a family who opened their home to him, and he got a job as a dishwasher. Then he was promoted to waiter. Then kitchen help. Then cook. And the rest is history.
But he had a problem: He wanted to do the right thing.
“In Greece, serving in the military is not optional. Not voluntary. We must do it,” said Kontakos. “So I knew I had the obligation to go back and serve my country before I made America my country.”
His sense of duty prevailed, and he returned and served in the Greek military.
When he returned to America, he came legally and with better preparation.
It took him four years to become a citizen so he could become a sponsor of other family members.
One by one, he began to sponsor his family in Greece until all his sisters and brothers were here, except one who decided to live in Australia.
Every few years they all go back to Greece, most of the time together, and see their extended family and the place where they grew up.
Watching from a booth, it’s obvious Kontakos operates his restaurant the same way he served Greece: With pride, duty and everything he can give.
His most popular dishes are Greek salads, gyros and of course — what Peck’s is famous for — flame-broiled chicken.
The Apollo Beach location is open Monday through Saturday from 11 a.m. to 9 p.m., and closed on Sundays.
“I go to church Sundays, and then I come in while we’re closed and look around and think of all the things I need to do; get new ideas; and just think about how we can do things better,” said Kontakos.
Peck’s Flame Broiled Chicken guarantees that its chicken is never frozen, battered, fried or marinated in oil. The farm fresh chickens are cooked over an open flame and are a tasty, low fat alternative to most fast foods.
For more information about the menu or catering, call 813-260-3495, or visit getpecked.com.
