THE LOUIE’S STORY
In 1925, Louis Pappas opened a Greek family restaurant in Tarpon Springs. It was a place built around fresh food, a busy kitchen, and guests who became regulars. Four generations later, the Pappas family still carries that same instinct for feeding people well.
LOUIE’S is named for the founder and made for a new rhythm: the same recipes, the same standards, and the same family spirit — now in a fast-casual format that fits the way people eat today.
We keep the good part close: real cooking, real care, and the details that make a meal feel considered.
Made from scratch, every day.
Flame-grilled proteins with the right amount of char.
House-made spreads and sauces that do the talking.
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