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Brother’s Deli owner George Markos to open new restaurant in Salem

George Markos, owner of Brother’s Deli in Lynn, is opening a new restaurant at the former Finz Seafood & Grill building on Pickering Wharf in Salem. (Owen O'Rourke)

SALEM — George Markos, owner of Brother’s Deli in Lynn, is almost ready to bring Greece to Salem.

The Lynn business owner and Nahant resident teamed up with three partners, Larry Dunn and Paul and Caroline Broderick, to lease the former Finz Seafood & Grill building on Pickering Wharf. The foursome plans to open Markos Taverna, with a Mediterranean steakhouse-type cuisine, on June 15.

“I always wanted to open a Mediterranean place with steaks and seafood and a lot of people told me to go to Salem, but for years I really wasn’t interested,” Markos said. “It’s a great location right on the water, makes you feel like you’re in Greece.”

Markos said he signed the lease agreement with property owners Rockett Management shortly after Christmas. Dunn, a longtime businessman and chef, said discussions and construction plans for the new Wharf Street restaurant began in March.

Rockett Management did not return a phone message seeking comment.

Markos, Dunn and the Brodericks each own 25 percent of the restaurant’s share, according to Dunn. The group plans to support local vendors as much as possible. Dunn described the cuisine as a Mediterranean steakhouse serving quality food without all the “fou fou.”

“We’re giving you the same quality of food as Abe & Louie’s without the Boston prices or commute,” said Dunn. “Bringing the Mediterranean cuisine to Salem, since it currently doesn’t exist here.”

The restaurant’s downstairs will have two bars with televisions and about 270 seats for dining, including chairs on the renovated patio. Next year, Dunn said they hope to remodel the upstairs and make it into a lounge with space for more than 100 people. The goal is to create an option for people to book the restaurant for catered events, including weddings, said Dunn.

The bar will have an assortment of local wines, lager beers in aluminum bottles and a variety of local craft beers on draft. Cocktail drinks will also be made from a well filled with local spirits.

Dunn said there will be two sous chefs working under him, a bar manager and two front-of-house managers.

“I can’t wait,” Markos said.

 

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