Nicky's of Beverly Enjoys 'Grand' Opening with Ribbon Cutting

One moment, “Nicky’s of Beverly” owner Paul Kostopanagiotou is cutting the ribbon for a “grand” opening at his new location at 105th and Western Avenue in Chicago.

The next minute, the veteran of the restaurant industry is behind the counter doing what he does best – trading quips with long-time customers, directing food traffic and engaging new customers.

Based upon the number of people queuing up with proper distancing, Kostopanagiotou will be greeting many more new friends in the days to come.

“For me, the customers have always been the best part,” said Kostopanagiotou. “I mean that sincerely. They know me, and I know them.”

Facing a host of print and electronic media, Kostopanagiotou let his emotions flow as he thanked those responsible for his fast-track transition from Nicky’s Grill and Yogurt at 103rd Street to Nicky’s of Beverly just a few blocks south.

While many would have razed an older building oddly positioned on the corner, Kostopanagiotou raised the roof and the stakes with architect Joe Carroll of CMMR to create a building as unique as Western has to offer.

The “cutting edge” architectural design will further boost a reputation built on 23 years of freshly prepared meals, superior customer service and an aim-to-please mind-set.

The design and construction team’s vision transformed a forgettable city corner into an electrifying “must-see” destination as unique as it is functional in these peculiar times of social distancing.

Following Kostopanagiotou’s snip of the ceremonial ribbon Saturday, he and his staff strapped on their masks, PPE gloves and aprons to begin a stretch of 92 working days until Easter Sunday, their next day off.

With a menu as jam-packed and diverse as Nicky’s of Beverly, the avid patron could order a different meal through the Super Bowl and then right into the Final Four, wrapped around Easter.

As the music he commissioned from John Dreznes of Beverly Records continued to fill Western Avenue, customers kept arriving by foot or car.

“We can wait to see our regulars and our new customers coming in to pick up their Bears pre-game meal tomorrow,” said Kostopanagiotou. “And after the Bears beat the Packers we’ll get ready for the Super Bowl run.”

Just a few weeks ago, Kostopanagiotou fittingly treated every customer to their favorite meals on the last day of 23-year run at Nicky’s Grill and Yogurt.

“I love hearing the customers stories and sharing my own,” said Kostopanagiotou.

One story, - shared at the ribbon cutting by 19th Ward Alderman Matt O’Shea – captured the essence of the owner/customer experience. For years O’Shea would arrive for his order greeting “Nicky” and then thanking “Nicky” as he left, only to find out the gentleman owner’s first name was Paul, someone who would never embarrass a customer.

“Now I call him Nicky Paul,” said O’Shea.

Hence the slogan: “Being professional and courteous to all our customers is very important to us at Nicky’s. We want you to enjoy the service as much as you do the food!”

Family members spanning three generations were in attendance for the ribbon cutting, providing a deeper insight into what’s at the core of Kostopanangiotou.

The native South Sider learned from the best, as he was never far from his father’s apron strings at a restaurant near 47th Street and Kedzie Avenue.

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Nicky’s of Beverly – as featured on WGN’s Chicago’s Best for its gyros and double Angus cheeseburger – makes everything to order, from the salads, burgers, gyros, vegetarian dishes, skin-on fries, frozen treats and more. The vegan offerings and romaine salads with grilled chicken have a loyal following. Customers crave the custom ice cream and soft-serve treats.

Nicky’s of Beverly is located at 10500 South Western Avenue in Chicago; Carry out can be ordered by phone at 773/233-3072, or online https://nickysofbeverly.com