ANDY’S AUTHENTIC GREEK FOOD IS HERE TO STAY

Andy’s Club, now in the hands of a hard-working server, offers the same authentic Greek recipes since 1974.

NEWS / RESTAURANT REVIEW

The Souvlaki Combo at Andy’s Lounge. Photo by Deann Armes / The Ogdenite

Andy’s Club is an Ogden food and drink staple located on Washington Boulevard just a few minutes north of the “Ogden Sign.” The same regulars have stayed true since its opening nearly 50 years ago. Some of them recall riding their horses to Andy’s on a dirt road. The “club,” now a family-friendly restaurant and bar (and a souvlaki drive-up window) is still a local favorite today for its authentic Greek food, cheap cocktails, and warm service. Like the cozy little bar’s original 70s decor, Andy’s Lounge is here to stay thanks to a loyal employee of fifteen years who has taken the reigns.

The business only changed hands twice since Andreas “Andy” Konstantinos Bolos started the Greek food tradition in 1974. Chelsey Griffis and her husband Blayne purchased Andy’s in June from George and Aphrodite Kolveas who ran it for over 20 years.

Like George Kolvease who worked for Andy as a cook, Griffis climbed her way up. She started out taking to-go orders, then moved to bar back, server, and manager. She never saw herself owning a restaurant until “the stars aligned.” “Everything about this place has just worked out,” she says. It was good money, and a good schedule.

The staff, warmly referred to as “Andy’s girls” by customers, also stick around. Griffis knows this kind of loyalty is hard to find. “We have a solid crew,” she says. “I’m so grateful for that.”

Though not Greek like Andy and George, Griffis honors their immigration stories that embody the American dream of starting from nothing. Bolos, born in Nestani Greece, immigrated to the U.S. at age fifteen. He started Andy’s Club with only a few menu items, a grill, and a tiny box building. George Koloveas left his native Greece for New York before landing in Ogden.

“I just want to pay homage to Andy and George because they are responsible for making it what it is today,” Griffis says.

Griffis has no plans to change anything, adhering to the old adage “if it ain’t broke don’t fix it.” One exception is new desserts in addition to the baklava: Chocolate Overload Cake, Mom’s Carrot Cake, and Pecan Turtle Cheesecake.

THE FOOD

Andy’s serves traditional Greek dishes souvlaki and gyros with fresh, warm Greek bread, dolmathaki, and lemon rice. American classics are also offered including the popular rib-eye steak, lamb and pork chops, fish and chips, burgers, and more. There is a full cocktail menu.

Griffis says the most-ordered dish is the pork souvlaki, the original. Andy later added chicken and turkey souvlaki. The salmon is “really good,’ she says, pairing well with the Greek dressing and tzatziki sauce. All the dressings and sauces are house-made.

Authentic Greek Salad at Andy’s Club. Photo by Deann Armes

She also loves the Authentic Greek Salad because it’s “big and hearty.” It’s also my favorite. Chunks of feta, kalamata olives, pepperoncinis, red onion, tomatoes…and a side of that amazing bread.

I always have to order the lemon rice too. I can only imagine the trouble I’d be in if I wasn’t a vegetarian.

Griffis wants you to never leave hungry, and hopefully with some extra food to take home. The same recipes and generously-sized plates of food at reasonable prices will carry on to a new generation.

Andy’s is located at 501 N. Washington Boulevard in Harrisville. Open daily 11 a.m. to 9 p.m. Brunch on Sundays 10:30 am to 3 p.m. Closed Mondays.