Jason P.
Google
Some say the third time is the charm—but Nikol Zarbalas’ restaurants have been charming people since day one, myself included. What’s changed over time isn’t the food, but the space. Each iteration came with a built-in constraint. Hellenic Republic was beloved but far too small, spilling into outdoor seating that became punishing during warmer months thanks to unreliable AC. Food Republic followed—short-lived, slightly larger, but still tight, again leaning on outdoor seating to cope with demand.
Now comes Hellenic, in the former Waao! Market space—and this is where everything finally clicks.
The room seats roughly 187, with a full bar and a genuinely comfortable café-style lounge—cushy chairs, love seats, and space to linger. Food Republic’s signature bric-a-brac, tchotchkes, chandelier, and familiar objects are all here, preserved—but now they’re allowed to breathe. The massive open layout means generous table spacing, no sense of crowding, and a welcome feeling of air and ease. It’s familiar, but no longer claustrophobic.
The menu is exactly what you want it to be: Nikol’s greatest hits from the original Hellenic Republic, blended with Food Republic’s modern Greek diner staples and a full brunch program. The execution is confident and consistent—the flavors you remember, scaled properly. It’s the same restaurant, just bigger. Roughly 3.27 times bigger, if we’re being precise.
The vibe now feels closer to a large Tarpon Springs or Astoria spot, or even the old Zorba’s in Delray—but in the best possible way.
Rachel and I ordered conservatively. She went with the lamb bowl topped with fried halloumi; I ordered the seafood orzotto in lemon cream. Normally this dish comes with orzo (or barley, traditionally), but after selling around ninety lamb bowls that day, the kitchen had run out. Instead, Nikol sent it out made as actual risotto. Rice.
Am I complaining? Absolutely not. It was excellent. Maybe she was messing with me. Who knows.
On a Tuesday night, the place was already buzzing, servers moving fast and focused, the room fully alive.
This is the version of the restaurant that finally makes sense. I’ll be eating here at least twice a month—and I’m genuinely glad it’s back.