Founaris Bros. eatery returns under new management
By Taris Savell
The Pensacola News Journal, Pensacola FL 4/2001

After an 11-month hiatus, Founaris Brothers' Restaurant is back but in a new location: in the Howard Jonhson's on U.S. 98.

Bill Webster, who owned the restaurant for 10 years, has leased the name and the secret Greek recipes to Mohammed Tehranian and Steve Tuck.

The restaurant opened Tuesday.

Tehranian, 52, and Tuck, 42, have long histories in the restaurant business. Both were associated with Quincy's Family Steak House for over 15 years: Tehranian as the district and regional manager of 14 Quincy's, Tuck as a manager.

"Anybody who's been in the restaurant business eventually wants to work for himself," Tuck said. "You work long hours, but it's different if you own the place."

Though Webster is not an owner of the new restaurant, he's been on board for more than a month teaching employees how to continue the reputation that Founaris' enjoyed at its Ninth Avenue location.

"We closed that place because Walgreens wanted the property," Webster said. "My wife and I have been traveling since last summer. I had not been on vacation for 15 years, but it's nice to get back into it a little bit. It's fun helping."

The 3,000-square-foot restaurant seats 125 and has 20 employees.

"We're all hoping that the Founaris name will pull our old customers back," Webster said.

"The menu will feature favorites like gyro sandwiches, Greek-style pizza, Greek salad, and the sub sandwiches."

Tehranian was a customer of Webster's for years and often urged him to expand. Finally, he convinced Webster to give him the Founaris license for the Pensacola area.

"We're going to concentrate on this one first and then maybe after we're sure we're doing this one right, we'll look at another location for a second Founaris," Tehranian said.

Founaris Bros.: Popular Greek Eatery Cooks Up Satisfying Sequel
By Donna & Michael
The Real Paper, Pensacola FL 8/10/2001

For many, the corner of 9th Avenue on Cervantes is just not the same since the Founaris Brothers building was demolished.

We had out of town guests who had always eaten at Founaris on previous trips to Pensacola. They were not pleased to see an empty lot where gyros once roamed.

But wait! There's a sequel.

Founaris is back. The popular Greek restaurant has a new location on Pensacola Boulevard, inside the new Palm Court Inn in Car City, in what used to be Howard Johnson's. People who have longed for the delicious, authentic Greek food of Founaris Brothers are happy once again. And for those of you who were not familiar with this fine Pensacola tradition-come on down!

Boasting a loyal local clientele, Founaris Brothers is sticking with its original, very complete menu. The location may be different and it's strange to think of the restaurant being in an inn, but the interior will remind you of the old restaurant. The same faded photos of Greece still grace the walls, but you will be relieved to know the restrooms now are inside. (For those who never went to the original restaurant-the restrooms were a trek away, located outside and around the corner. This is much better.)

It's the food and the service, however, that draw people to Founaris Bros. Choosing what to order will be a difficult task, so we recommend frequent visits.

The Greek pizzas are delicious and very generous. Available in nine-inch, 14-, and 16-inch sizes, they are topped with very fresh, delicious items. Our favorite is the Super Seven: homemade pizza dough, with spicy tomato sauce, mozzarella and feta cheeses, hamburger, pepperoni, mushrooms, black olives and bell peppers. All major food groups are represented in one pizza: Forget about the calories for once, this is worth it.

For those with a taste for something a bit lighter, try the Greek salad with the spanakopeta appetizer for a perfectly satisfying meal. The salad has kalamata olives (watch the pits), feta cheese, salad greens, Greek peppers, cucumbers and they're delicious Greek house dressing. Spanakopeta are little spinach pie triangles, spinach and feta cheese, layered in phyllo dough, with many crispy, buttery layers, all baked to a golden brown.

Spaghetti dinners are very popular, probably because the tomato sauce is homemade and delicious, and the bread that comes with it is warm, homemade and excellent. You may choose to adorn your pasta with meat sauce, meatballs, Gyro meat, mushrooms, sausage or peppers. We really prefer the traditional Greek spaghetti, without sauce, and topped with Parmesan and feta cheeses. Other pasta dishes include baked spaghetti and ravioli.

The portions are generous and unless you are really hungry, you will probably have leftovers. Some people know the joys of standing in front of the refrigerator eating leftover spaghetti or pizza.

The key to Founaris' submarine sandwiches is the bread, homemade and hearty. The meats, cheeses and vegetables are fresh and there is a great selection. Traditional choices are turkey, salami, ham, roast beef, meatball, sausages and more. The favorite Greek submarine is the Gyro, which features layers of gyro meat, tsatziki sauce (a divine combination of sour cream and cucumbers), dressed and served on the Greek bread. Gyros are also served without the bread, or on pita bread.

One of the best house specialties is the moussaka, a delicious bit of edible architecture with layered eggplant, ground beef, potatoes, nutmeg, meat sauce, tomato sauce, and lots of melted cheeses.

Try to save room for the baklava, a traditional Greek dessert with pistachios or walnuts, layers of thin and crispy filo dough, and a honey syrup that is indescribably delicious. Definitely save room or take it to go. And, of course, the favorite of many, Founaris' rice pudding, is still available, if it hasn't run out on the day you visit.

Founaris Brothers is back, and not a moment too soon.

The New Founaris Bros. Restaurant: An Exercise in Dining Pleasure
Breezes, June 2002

An invitation to dine out at Founaris Bros. Restaurant brought memories back to my mind of good food and comfortable chairs and personable staff. It was about two years ago. The people of Pensacola, myself included, were standing in line to get their last bite of Founaris Bros. delightful cuisine. Then the popular landmark eatery was gone.

Not forever though, for Founaris Bros. has reopened in a new and better location, with generous parking space. Best of all, they still have the coolest gyros and pizzas in town.

The restaurant just recently celebrated their first anniversary in the new location, on Hwy 29, just a short distance of I-10. It was a happy occasion because the more things change, the more things stay the same. Julie, one of the staff persons who eagerly awaits new customers and old friends to serve, had much to say in favor of the new location, the cuisine, and just stuff in general as we sat and talked.

"Founaris Bros. is now open seven days a week so you can get your dinner anytime." Julie commented enthusiastically. "We have a very friendly staff, and we still serve your old favorites."
Not being a person of longtime Pensacola residency, I inquired as to the nature of these favorites. As she answered, Julie actually began to glow with pride.

"One of the favorites is the spanakopeta, which is spinach, feta cheese, herbs and spices, layered in phyllo dough, topped with feta cheese and baked golden brown," she answered.

I could only nod approval. Sounded delicious.

"There are many others to choose from," Julie went on. "Like fried stuffed olives, cheese bread, and calamari"

"Calamari is squid, isn't it?" I interrupted.

Her eyes twinkled. "Sure is," she replied. I think I impressed her by knowing this.

"Then of course," Julie continued, "There are the fried cheese wedges, which are hand breaded mozzarella cheese, lightly fried. And for a really great taste of Greece, try the Dolmas, which are rice, meat, spices and herbs with lemon sauce wrapped in grape leaves."

Grape leaves? Inwardly I tried to picture someone trying to buy grape leaves to do that one at home. Nope, I don't think so.

By now, Julie had her second wind. She was off and running again. "Now after you have enjoyed your appetizer it is time for a salad."

My dietician at the VA likes me to think about salad.

"You can choose from a tossed, chef, or Greek salad. The Greek salad is a favorite of many customers. It has fresh lettuce and tomatoes, Greek olives with pits, Greek peppers, cucumbers, onions, and Greek feta cheese."

"When you are ready for the main course," Julie was saying, "there are many to choose from. It might take a minute to decide. Many people love the spaghetti. The homemade tomato sauce is delicious. You can enjoy your many leftovers because of the generous portions. The Greek submarines are also delicious. All of which are made with fresh meats, cheese, vegetables, then oven-baked to a crisp brown. The House specialties include ravioli, veal Parmesan, chicken Parmesan, eggplant Parmesan, and lasagna. All are served with tossed salad and garlic bread. For a more Greek taste try the Moussaka or Pastitso. The Moussaka is layered eggplant, ground beef, potatoes, nutmeg, and Greek spices topped with our homemade meat sauce and Parmesan cheese, and then baked golden brown. The Pastitso which is layered thick macaroni; pasta with seasoned ground [beef], and cream sauce."

How does she remember all this? I asked her and she said that she eats at the restaurant pretty regularly herself, that she greatly enjoys trying different dishes.

A new favorite at Founaris Bros., I discovered, is the baked spaghetti, which is spaghetti with four cheeses, sauteed mushrooms, onions, and peppers topped with mozzarella cheese, feta cheese, and Founaris Bros.' special homemade sauce. Another favorite is the gyros. Founaris Bros. has gyro subs, gyro plates, and gyro sandwiches. All are served with homemade tsatziki sauce.

According to Julie, one of the customers' all-time favorites (you guessed it)... pizza! The pizzas are very good and very large (the medium is the size of some other guys' large). You can either have your pizza made any way you want it... two, three, four, or five-way, half the fun is in the choosing. Just pick which fresh toppings you would like, or choose one or more of the specialty items. Many people come to get the super seven pizza which is topped with homemade zesty tomato sauce, spices, mozzarella cheese, Greek feta cheese, hamburger, pepperoni, mushrooms, black olives, onions, and bell peppers.

Julie laughed aloud at the envious look on my face "Now if you can find the room for dessert," she smiled, "the meal will be complete."

Dessert, Greek style. Obviously heaven is located near I-10 on Hwy 29 in Pensacola. It is actually as east to try something new each visit, as it is to reorder some long-standing favorites. Dessert-- Founaris Bros. has ice cream, cheesecake, homemade rice pudding, and baklava, which is made with layers of phyllo pastry, honey and nuts. All that discussion was make me hungry and when a guy my size (460 pounds) gets hungry, he better be someplace that makes good food in large quantities. Fortunately, I was in the right place.

My dietician at the VA has leaned on me to hold the line, calorie wise, as much as will power will allow. I was able to satisfy my hunger and keep her happy at the same time with a tossed salad. I recommend the house dressing that came with this, it was delicate, delightful, and complimentary to the ingredients. I also ordered the cheese bread, which was well toasted, with a balanced flavor that accented the cheese covering. Then I ordered a steak sub which arrived hot, juicy, and seasoned to perfection. Though conservative, this order satisfied my hunger completely, as the never empty drink glass by the side of my plate.

You can get your meals to go or to dine in. It's a good idea to be prepared to ask for a "take home" container. I won't say doggie bag, because frankly no canine will ever get near any Founaris leftovers (if it wants to keep breathing and barking). Just kidding, of course, but you get the idea.

The new location is much roomier than the old one. This is true of the interior and the exterior space. As I mentioned, parking was easy, and would have been just as much as if I had been wrangling a big van with a wheelchair ramp. Spacious also is the interior. The space between the tables easily accommodated my Orson Welles-like person and the chairs were solid to the body, adding a sense of security I often do not get in lesser eateries.

Continuing the friendly tradition of the previous Founaris Bros., the staff was cheerful, energetic, quick thinking and speedy of purpose. I did not have to wait long for my order to come back and did not lack for conversation during the interim. Other patrons were outgoing as well as equally cheerful. The new restaurant is located in front of a deluxe Hwy 29 motel. Travelers and natives alike were outgoing with one another.