Meridian Industrial


3/1/2024 | HOPE E. TREMBLAY


George and Liz Kollias opened Grapevine Pizzeria at 753 Maple Rd., in Longmeadow, Massachusetts in November of 1997 and don’t see themselves retiring any time soon.

In fact, a few years ago, they purchased the building and expanded the business.

“We moved from the Albany, New York region in search of starting our own restaurant,” said Liz Kollias. “We had been working with a restaurant broker to look at businesses for sale and discovered Pauline’s Restaurant. Before the Grapevine, the space was Pauline’s Restaurant, and we purchased the restaurant in 1997 and changed the name, menu and lightly renovated.”

Over the years the family renovated the entire restaurant and when they bought the building, added a small bar area. The purchase signified the commitment the Kollias family has to the community they made their home.

“This town and people have been good to us,” said Liz Kollias. “We raised both of our children here and we feel very happy to be in Longmeadow and we are so thankful to our customers.”

They are also grateful for their loyal employees.

“A lot of our employees have been with us five, 10, even 20 years,” Liz Kollias said. “We are lucky to have them – we are a big family.”

Grapevine Pizzeria employs 20 people and George and Liz are not just owners and managers, they are also workers. Customers can find them behind an oven, bar or serving tables alongside their employees.

“It’s nice to be in a smaller town where we can get to know our customers,” Liz Kollias said. “And we have some customers who come with their children now who came in with their parents 20 years ago, but we also have new customers still coming. It’s a great mix.”

George Kollias brought his Greek ancestry to the business and the menu, and it has proven to be the Midas touch for Grapevine, setting it apart from other area restaurants.

“George is Greek and moved to the United States in his early twenties,” Liz Kollias said. “He was trained as a butcher in Greece and began his cooking career in a small local chain of pizza restaurants in Dutchess County, New York. In creating the new menu for the Grapevine, we wanted to incorporate some of the most popular Greek dishes, like gyros, souvlaki, spanakopita and often run other Greek specialties as specials.”

The menu offers a wide variety of options. Appetizers include garlic bread, which comes plain, with mozzarella cheese or with gorgonzola cheese, mozzarella sticks, fried calamari, chicken wings and tenders.

Hummus with pita and stuffed grape leaves bring a little Greek tradition to the appetizer menu. Appetizer prices range from $4.75 for plain garlic bread to $13.99 for 10 wings (buffalo, BBQ or honey BBQ). There are six salads are on the menu and you can add chicken, steak, grilled shrimp or tuna salad to any for an additional cost. Salads range from $4.99 for a small, tossed salad to $13.99 for a large antipasto.

With the slogan “The finest pizza in town,” it’s no surprise that pizza and calzones are the main draw. Varieties include as chicken ranch, buffalo chicken, Greek white, Hawaiian, barbeque chicken, Athenian white, gyro, gluten free and more. Grinders include chicken parmesan, eggplant, cold cut and more. Grapevine has burgers and sandwiches, and entrees that include a Mediterranean primavera, shrimp Florentine, Cajun chicken and more.

Pasta dishes, a variety of side options and a children’s menu round out the offerings.

The real star is the Greek specialty entrée menu. Grapevine has several gyro options, chicken souvlaki, spanakopita and moussaka.

Liz Kollias said the Greek style pizza is very popular.

“Greek pizza is different from other types of pizza because the dough is stretched into a pan and then baked in the same pan,” she said. “Greek pizza usually has a slightly thicker crust, but thinner based crust. Italian pizza is usually baked on a screen or directly on a brick oven.” Grapevine Pizzeria’s white pizzas are also a big seller.

“The white pizzas are popular choice. We offer several different types of white pizzas, some have ricotta as a base and others use feta cheese or olive oil and garlic,” said Kollias. “They are a nice alternative to the red sauce; some provide a sweeter taste to the pizza and highlights some of the veggies that are often on the white pizzas.”

The Kollias family has longtime customers that have become family and welcomes new customers who are sure to return for the “finest pizza in town,” and more.

11 A.M. – 9 P.M., THURSDAY – SATURDAY FROM 11 A.M. - 9:40 P.M.

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