Papapavlo’s
With a new Lincoln Center location, and a patio for all seasons, it may be time for another visit to Papapavlo’s
For Jennifer and Andy Pappas, owning and running a restaurant is a labor of love.
Besides spending family time with their three youngsters ages 5, 7, and 8, the couple devotes their lives to tending to their Stockton restaurant, Papapavlo’s Bistro and Bar, a well-known local eatery that they consider their fourth child.
Open for over nineteen years, Papapavlo’s has always been a locally-owned business belonging to Andy’s family. In the beginning, each member of his extended family owned a small percentage, until Andy bought them out and has run it himself, and then with the help of Jennifer, ever since. The entire family’s handprint can still be found there today, however, in both the homestyle recipes that Papapavlo’s continues to serve made from scratch, and in the name of the restaurant itself—like many families that came to America through Ellis Island, Andy’s Greek family found it easier to change their last name from the more ethnic sounding Papapavlos to the simpler, shorter Pappas.
Recently, the restaurant saw one of its largest changes since its opening, when the operation moved from Pacific Avenue to a brand new, larger and more modern space in Lincoln Center. The restaurant used to also have a second location in Modesto that was eventually sold so that Jennifer and Andy could focus their energies on the new location.
“It’s been fabulous,” says Jennifer. “We were able to build the restaurant how we wanted, to include the banquet room. Because of the grandness of the space, we have so many people that just come in. We used to stop for lunch at 2 p.m. and then pick back up at 5, but now we’re always busy.”
The Lincoln Center location is equipped with an open kitchen, a conference room, a main dining area, and patio seating that has become quite popular, even in the winter months, when it is enclosed and equipped with heaters.
Guests that have never been to the bistro might be surprised to find that, despite the name, Papapavlo’s is mainly a continental restaurant with a mild Mediterranean flair. They specialize in chops, steak, salads, and pasta dishes, while about 10 percent of the menu is dedicated to Greek food. “We’ve been fighting the stigma of Greek food for a long time,” says Jennifer, who has been disappointed to hear that some potential guests have steered clear of the restaurant because they don’t particularly enjoy Greek cuisine. “We hate to be described as a Greek restaurant, because we are so much more,” she says, pointing out that she and Andy especially enjoy the lamb chops, and eat them three or four times a week.
The restaurant’s signature dish is the double-cut Colorado rack of lamb, and the Pappas’ are also especially proud of their Mediterranean chicken pasta and seafood pastas. A fish special also graces the menu every day. The restaurant is different in that it doesn’t offer any deep-fried food. They use a lot of olive oil and balsamic vinaigrette, and steer clear of cream-based sauces, so offerings can also be enjoyed by guests who are more health conscious.
Also known for its wine selection, the bistro offers up full and half bottles, and what the Pappas’ claim is the largest selection of by-the-glass wines of any restaurant in San Joaquin County. They offer numerous Lodi wines on the menu, which is made up of about 90 percent California varietals.
While the wine menu, lunch and dinner selections, and atmosphere at Papapavlo’s remains upscale, Jennifer and Andy maintain that their establishment is casual enough to bring the family, while still being a great spot for a dressed-up date night, or a swanky cocktail hour with colleagues—as comfortable to the community as it is to their personal family and friends.
Papapavlo’s, 501 N. Lincoln Center, Stockton, (209) 477-6133, www.papapavlos.com
