Greek food, raised right, finished in Austin
Our Founder grew up in his mother's Greek restaurants in New York City, then moved to Austin to prove that Greek and Mexican food are the same meal wearing different clothes.
ZIKI | Our Story
Nick's mother's kitchens
Nick Nanakos didn't study food — he absorbed it. His mother ran real Greek restaurants in New York City, where knowing your ingredients wasn't optional.
The insight that started it all
Bold proteins, bright acidic sauces, warm vessels — pita or tortilla, the architecture is identical. Nobody had acted on that yet. Nick did.
Born at ZIKI, nowhere else
The Zurrito — gyro beef, crispy tortilla, house tzatziki, fresh pico — is what happens when fusion stops being a compromise and becomes the whole point.
No seed oils, no exceptions
Everything fried at ZIKI goes into beef tallow — not canola, not soybean. It costs more to run the kitchen that way. It was never really a question.
Austin noticed
The Austin Chronicle called Nick's tzatziki the best they'd ever had. Eater Austin covered ZIKI's expansion. Austin was built for food that doesn't play it safe.