There’s no place like home: By George finds success at Monessen spot where it all started

Life in the restaurant business has come full circle for George and Ronalyn Apodiakos.
By George opened at 1565 Grand Blvd. in Monessen in 2015, serving up homemade recipes featuring American, Greek and Italian flavors.
Before that, George called the kitchen of the Monessen No. 1 Firemen’s Club home where he served Gyros by George for several years.
“This is where it all started many years ago,” he said. “It’s like being back home.”
Admittedly, he always wanted to purchase the building, and that hope came to fruition last summer.
After nearly five months of renovations, By George at its new location, 1 Monongahela St., opened its doors.
Still serving up the same tasty dishes, the revamped location can seat 105 people, including a 12-person bar where staff pours hoppy craft bars, signature cocktails and a large selection of imported wines.
With decades of experience in the kitchen, led by head chef Jamie Kepich, By George has 48 front-and-back of the house staff members to make sure your lunch, dinner or event is the very best each visit.
Whether you are in the mood for authentic Italian pasta, sizzling steaks and chops or their popular gyros, you won’t leave hungry.
Many diners start their meal off with the French onion soup – Kepich’s own family recipe, or the gyro dip, which is another one of his original creations.
Kepich started working with George Apodiakos when he was running his gyro night out of the firemen’s club.
Not knowing what to do with the extra meat on the vertical broiler, Kepich said the idea for the dip came to him in the middle of the night.
“It was like I woke up from a dream and just had this idea,” he said.
Gyro meat is combined with four different cheeses in a casserole dish and put under the broiler until it is crispy and golden brown.
Topped with diced tomatoes and onions, it is served with fresh – and warm – pita chips.
While the Beans And Greens is listed under the appetizer menu, many opt to eat it as an entree.
Kepich said it is “just like your grandma used to make.”
Escarole is sautéed with white beans and fresh Italian sausage that is topped with a garlic butter broth and served with Romano cheese.
“People just can’t get enough,” he said.

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