“There is a spiritual aspect to our lives — when we give, we receive — when a business does something good for somebody, that somebody feels good about them!” – Ben Cohen, Co-Founder Ben & Jerry’s
Many people, including myself, believe that the United States has become a less friendly place in recent years. A few surveys suggest however, that US society is NOT so much in a state of moral decline, but is instead living through a “kindness perception gap”. In a recent poll, 65% of US Americans said that someone had been kind to them within the last 7 days. Moreover, 73% said that they viewed other Americans as generally very kind or somewhat kind. Interestingly, the study also discovered that younger adults were less likely to give or receive an “act of kindness”. In fact, only 35% of this age group (18-29) said they were very comfortable initiating a kind act toward a stranger. According to researchers, the reasons for this behavior may be explained by the younger generation’s increased political polarization, COVID-19, the escalating climate crisis, and the imposed stress of being raised/submerged in a social media obsessed culture. I would add that being lied to about both a toxic food system that is based on violence and suffering, and never ending US wars of aggression, may have something to do with it as well. 🙂
For whatever reasons, most US institutions, stores, and restaurants seem to be forgetting the importance of kindness, warmth and integrity. The majority of restaurants, it seems, are at best transactional, and indifferent to their customers. Luckily, this is not the case with with the wonderful Greek Restaurant Mesoyios in Ronkonkoma, New York! My significant other prefers great food over friendliness, and I prefer genuine friendliness over great food. Regardless, we both highly recommend Mesoyios!
Mesoyios is exceptional in that it has an authentic family friendly atmosphere, with a genuinely kind and thoughtful staff, and oh yeah, great food too!
“Two important things are to have a genuine interest in people and to be kind to them. Kindness, I’ve discovered, is everything.” – Isaac Bashevis Singer, Author
Andreas
Mesoyios is run by Andreas, and Pat, who together, present a formidable team. Andreas is the cook and founder, and he has the gift of not only being skilled in the kitchen, but also, somehow, making his guests feel important and welcomed. Each time I have dined at Mesoyios, Andreas has come out of the kitchen to personally check in on his customers. He is a gracious and attentive host, who is impossible not to like. During our latest visit, Andreas told us how he jokes with customers and explains that his goal is to not just to take their money today, but to inspire them to keep coming back, so that he can take it again, and again! 🙂
Pat
Gathering the parties for dancing…Greek style!
Mesoyios offers live entertainment on most Friday nights (you will need to call ahead to confirm). We celebrated a family birthday at Mesoyios many months ago, and we had a blast. The energy of everyone, including strangers, was lovely as we ate, danced, laughed and had a good time. Pat was the single biggest motivator in convincing customers to get up, move their bodies, and have fun. In other words, she was the straw that stirred the drink! Pat and the entire Mesoyios staff are a delight, and always welcoming, and friendly. The biggest reasons we keep going back is for the enjoyment of the tasty, cruelty free food options (for vegans), and the genuinely warm, and family friendly energy of the staff.
Vegan “Cheesy” Pasta at Mesoyios.
I most often order the “Vegan “Cheesy” Pasta”, which is delicious, and contains red & green peppers, zucchini, sundried tomato, broccoli, onion, mushrooms and nutritional yeast.
Vegan Falafal
I also ordered the “Vegan Falafel Platter” which didn’t disappoint, and includes Vegan falafel, lettuce, tomato, cucumber, and onion in a gluten free pocket pita with tahini sauce (the dish is served with french fries or rice pilaf).
I asked Pat & Andreas if I could interview them via email for this post, and fortunately, they agreed. 🙂
Here is our exchange:
1. Where are you from, and what do you love most about Mesoyios?
Pat: “We are from Larnaka a coastal city in the island of Cyprus and what we love about Mesoyios is that we are giving an opportunity to our customers to enjoy healthy cooked food as authentic as possible to the Greek Cypriot cuisine in reasonable prices. We are all surrounded in our everyday lives by processed packaged fast foods that strip away all the nutrients that our body needs . In our kitchen everything is cooked fresh from scratch with fresh ingredients! People are realizing the difference in the freshness and the quality!”
2. Dining at your restaurant was a delight. Everyone was so positive, and kind, and the food was great too. What is the secret to your success and ability to inspire?
Pat: “The secret to our success is really to be our authentic selves demonstrating the hospitality and the smiles of the culture that we grew up in ! Greeks are worldwide known for their hospitality and their delicious food. We are simply doing US!
I remind you of our wood carved motto hanging on our wall: “you come as a guest; you leave as a friend!!!””
3. What do customers need to know about Mesoyios?
Pat: “Our customers need to know that we take pride in our clean environment and fresh ingredients, which is the foundation for a healthy diet based on low caloric glycemic index. Research shows that the Mediterranean diet is a balanced Diet that can help prevent many diseases of the modern world! As you have witnessed this is a family business and we also eat there ourselves! We keep the kitchen spotless and the cooking frying oils frequently changed just because of that too. Lastly, because the ingredients are fresh and nothing is processed, the fresh food doesn’t last long . So, there is always a fresh new supply of cooked meals!”
4. What do you do to relax, and find your balance?
Pat: “We can’t wait for our Sunday mornings to relax in our church community praising God for all the blessings he has bestowed on us and later enjoy our Sunday lunch with our family! We grew up in a culture that the Sunday family lunch was a sacred time that the family could all cherish togetherness with oven baked pork called “psito”! This gives us peace and courage to continue our daily life since right after our family lunch the restaurant can open. We are open 7 days a week 11-10pm with the exception on sundays that is 3-8pm.”
5. Who had the great idea of having traditional music and dancing on Friday nights? Why do you think it works so well?
Pat: “The idea of having music on Fridays came from the fact that even before having the restaurant we always were taking the time on a Friday to celebrate the end of another workweek and thank God for granting this opportunity that some people do not get to have. Since we couldn’t take time off from the restaurant, we brought the party to us. In the early stages of this idea it was some wine with friends and customers and soft playing bouzouki in the background. Now it grew bigger with bouzouki music, dollars flying over the dancers, Ouzo shots on the dance floor, dancing our hearts out until late hours!”
6. What prompted your restaurant to carry so many cruelty free (vegan options)? As a restaurant manager/owner, how are customers’ interest in plant-based foods (vegan) trending? Up, down, stagnant?
Pat: “We have a variety of vegan options due to the fact that Greeks, based on religion, change our diet to match the fasting periods throughout the year. More specifically, we become strict vegans by not only consuming plant-based foods but allowing even olive oil on some days too. Also, we want to have an appealing menu to all eating preferences of our customers as we respect their eating preferences and beliefs. Through the years we have noticed that the plant-based foods are gaining lots of popularity and people are asking for them more frequently now. As a result, we try to enrich the menu options and improve them as we go.”
7. Will you be adding more health-promoting plant-based options to your menu in the future?
Pat: “We have noticed through the years that people need some change and something new always is attracting more customers. We will continue to add more plant-based options that are also budget friendly for our customers and also options that allow our family business to be sustainable.”
8. You mentioned a sacred time that is symbolized by a dish called psito that uses pork (pigs) as an ingredient. I have read that the word “psito” means roast in Greek, and can refer to lambs, chickens, pigs, and goats. Do you have a menu option that animal lovers can have that honors Greek traditions and culture, and yet doesn’t harm animals?
Pat: “The term psito refers to the way that the food is prepared as opposed to broiled or fired for example. Think of it as oven baked , which is a healthier way of cooking. Through the years psito got associated with the different types of meats, for example psito kotopoulo, which translates to oven baked chicken. To make communication quicker, people stopped referring to the type of meat, and in a vernacular Greek the meat is implied in the word psito. So , you can use this type of cooking, psito, with any type of plant based foods such as burgers and vegetables. The same applies to the “gemista”, which is stuffed vegetables. Most Greek foods can be easily adjusted to vegan versions with the omission of meat or dairy or fish due to the various fasting periods (40 days before Christmas, 50 days before Easter, 15-30 of June, 1-15 of August, and all year round on Wednesdays and Fridays). You can have plant based gemista, which normally contains ground meat. Greeks have learned to improvised and change to plant based due to these fasting timeframes. The term for plant based options is nistisima. You can look it up.”
9. What do you love most about what you do?
Pat: “What I love most about being a hostess and Andreas as the cook at Mesoyios is the ability to bring joy to people through both food and genuine hospitality. In the kitchen, he takes great pride in preparing fresh, homemade dishes that reflect our Greek Cypriot traditions—knowing that every plate we serve is made with care, quality ingredients, and love. As a hostess, I truly enjoy creating a warm and welcoming environment where every guest feels like family the moment they walk in. For me, it’s not just about serving food—it’s about creating an experience. Seeing people smile, relax, connect with one another, and leave happier than when they arrived is the most rewarding part. That feeling of turning guests into friends is what makes what I do so special and meaningful.”
10. It is a hell of a thing to bring joy to so many people through food, dance, and a warm and generous spirit. Do you feel as though what you do is special?
Pat: “It truly is something special, and we don’t take that lightly. Every time someone walks into our restaurant, they are not just coming for a meal—they are stepping into a piece of our culture, our home, and our heart. Food, music, and hospitality are how we express who we are. Seeing people smile, relax, dance, and connect with one another reminds us why we do this. In a world that can feel so fast and stressful, being able to create a space where people feel joy, comfort, and belonging is a true blessing. We feel grateful every day that what comes naturally to us—cooking, welcoming others, sharing traditions—can have such a meaningful impact on people’s lives. So yes, we do feel that what we do is special…but even more than that, we feel honored to be able to do it.”
11. What is your greatest passion in life?
Pat: “It is bringing people together around a table. Not just serving food…no, no. It is the feeling—the laughter, the stories, the clinking of glasses, the way strangers become family over a shared meal. I live for that moment when someone takes a bite and their face softens… when conversation flows like good wine.
I have passion for:
Hospitality — Making every guest feel like they are home.
Connection — People, Cultures, Languages mixing like Spices.
Joy — Simple, Beautiful moments…Music playing, People dancing, Everyone at ease.
Because in the end, life is not about rushing…It is about savoring—every flavor, every smile, every memory. So come, sit…dance…OPA!… eat a little more. You are family here.” 
12. Did you ever take dance lessons?
Pat: “Growing up in Cyprus, we were taking traditional Greek dance classes in school. It was part of the curriculum to maintain the customs and culture. Apart from that, we never took formal dance lessons! Growing up, dance was just a natural part of our culture—family gatherings celebrations, and community events. You learn by watching, joining in, and feeling the music. It’s something that comes from the heart, not a classroom.”
13. What is the best piece of advice you ever received?
Pat: “Live your life everyday as if It was your last one on Earth”. This helps me stay grounded, enjoy and cherish the moment, and take nothing for granted in life in order to be a better person.”
14. What is the best piece of advice to give to someone who wants to open a restaurant?
Pat: “Be present as a manager, cook authentically, don’t cut corners in anything, keep consistency with quality, quantity, and business hours, and persevere.”
15. What role does love play in the work that you do?
Pat: “If you want to excel and stand out from the rest, you have to love what you do for sure. Love gives you the inner drive to continue, to evolve and grow.”
18. Where do you see yourself in 5-10 years?
Andreas: “In 5–10 years, my friend, I still see myself in the kitchen. I see myself passing down recipes from my yiayia, but with my own twist, training young cooks—teaching them respect for food, for ingredients, for tradition…maybe even writing a cookbook…“simple Mediterranean soul,” you know? But most importantly, I am still there every day—tasting the sauce, fixing the salt, making sure every plate that leaves is perfect. Because for me…cooking is not a job, It is “who I am”.
Pat: “In 5–10 years from now? I still see Mesoyios full of life…even more beautiful, even more loved. I see our restaurant continuing to be a “community landmark”—where families celebrate everything…Guests coming back with their children, saying, “I used to come here when I was young”, continuing to Host cultural nights—music, dancing, bringing the whole Mediterranean spirit alive. And me? Still at the door, smiling, greeting everyone like family: “Welcome, come in…we’ve been waiting for you.” ‘Great to see you again.” Because my dream is simple—To create a place where people feel seen, welcomed, and loved…every single time they walk in Mesoyios.”
19. The world is on fire at the moment. What gives you hope for the future?
Andreas: “Ahh…yes, the world…it gets loud, chaotic…but you know what gives me hope? It’s the young people. Every day I see them—curious, bold, not afraid to ask questions, to challenge things. They come into my kitchen wanting to learn, wanting to create something better. That… that gives me hope. And also…food. Food always brings people together—even when everything else is falling apart. You put bread on the table, you share a meal…and suddenly, people talk again. They listen.
So I believe…as long as we keep feeding each other, teaching each other, and caring, there is always a future.”
Pat: “Yes, the world feels heavy sometimes. But what gives me hope? It’s people—kind, everyday people. I see it all the time in the restaurant, strangers helping each other, families coming together after hard times, laughter in the middle of difficult days. These small, beautiful moments… they remind me that goodness is still everywhere. And I believe in connection. When people sit together, share stories, look into each other’s eyes… something shifts. We remember what really matters. So what gives me hope? It’s that deep down, people still want love, peace, and belonging. And as long as we keep opening our doors, setting the table, and welcoming one another….There is always hope!!!!”
Thank you Pat & Andreas for your inspiring responses, and please keep doing what you’re doing!
And thank you again to everyone at Messoyios Restaurant in Ronkonkoma, NY. 🙂
The Bottom line: According to Dr. Dean & Anne Ornish’s excellent book, Undo It, If you are kind, you will (1.) live longer, (2.) reduce your chances of developing a chronic disease, and (3.) reduce your chances of getting depressed. Couple that with a healthy Plant-Based diet or even a healthy Mediterranean diet (typical Mediterranean diets are not as healthy as total Plant-Based diets, but they are much healthier than the Standard American Diet (SAD)), and you will likely improve the quality of your life, and add years as well. Mesoyios is the rare dining experience that combines both a kind and friendly staff with health promoting, cruelty free menu selections that you can feel good about. In other words, like Plant-Based diets, Messoyios Restaurant Rocks!
Sources:
Click here to learn more from the University of Berkeley.
Click here to learn more from Pew Research Center.
Click here to learn more about Ben Cohen’s activism.
https://www.cair.com/press_releases/cair-to-recognize-ben-cohen-peace-activist-and-ben-jerrys-co-founder-with-champion-of-justice-award-at-32nd-annual-gala/
News 12 Long Island
https://newyork.news12.com/hidden-gems-ronkonkoma
Restaurant Link
https://mesoyiosronkonkoma.com
Dance Videos from Website:
https://mesoyiosronkonkoma.com/events-videos/
Menu:
https://mesoyiosronkonkoma.com/menu/
About Us:
https://mesoyiosronkonkoma.com/about-us/
Mesoyios means the Mediterranean.
“Strive not to be a success, but rather to be of value.” – Albert Einstein
“There is a spiritual aspect to our lives — when we give, we receive — when a business does something good for somebody, that somebody feels good about them!” – Ben Cohen, Co-Founder Ben & Jerry’s
“To give without any reward, or any notice, has a special quality of its own.” – Anne Morrow Lindeberg, Author and Aviator
“Life is for service.” – Fred Rogers
“The only reward of virtue is virtue; the only way to have a friend is to be one.” – Ralph Waldo Emerson
