Cafe Stelios

On the menu: “We serve cage-free eggs. Our beef and pork and poultry are raised without added hormones or antibiotics,” said Michael Kalogeras about the menu, which is inspired by George Kalogeras’ ideas. “Then we also have a cafe bar. We serve Lavazza coffee.”
Read more

Location

7454 Broadway
Merrillville, IN 46410

(219)-525-4266
Website
Facebook

Hours

Sun: 7:00 am - 3:00 pm
Mon: 7:00 am - 3:00 pm
Tues: 7:00 am - 3:00 pm
Wed: 7:00 am - 3:00 pm
Thurs: 7:00 am - 3:00 pm
Fri: 7:00 am - 3:00 pm
Sat: 7:00 am - 3:00 pm

Special

Special offer for this business is coming soon


About Us


On the menu: “We serve cage-free eggs. Our beef and pork and poultry are raised without added hormones or antibiotics,” said Michael Kalogeras about the menu, which is inspired by George Kalogeras’ ideas. “Then we also have a cafe bar. We serve Lavazza coffee.”

About the owners: “The kids were always at the restaurant. I probably started working at the age of 15,” said Michael Kalogeras, who recalled that his first job was peeling potatoes and carrots. He earned an accounting degree from Purdue University in West Lafayette. Michael and George Kalogeras, both of Schererville, also co-own Anglers Restaurant & Lounge, which has been open for 20 years in Monticello. Their late father, Stelios Kalogeras, was a retired owner of Anglers. “Cafe Stelios is breakfast and lunch and Anglers is dinner. Anglers is steak and seafood.”

A mission statement: ‘We want to be different in the area and provide customers with a more healthy aspect than your typical greasy spoon,” Michael Kalogeras said. “Hopefully in the future we can expand in the Valparaiso or Munster area.”

Decor: “Clean, modern and homey” is how Michael Kalogeras described the interior of Cafe Stelios, which can accommodate 125 diners.

Specialties: “We’re offering the healthy alternative — organic eggs, uncured bacon, uncured ham, etc. We try to pretty much be organic,” Michael Kalogeras said. “I’m a big fan of Vivi’s Garden. Vivi is my mother. What she made us when we were kids we put in a bowl-type skillet,” he said of the dish featuring spinach, mushrooms, zucchini, tomato and Havarti.

Popular dishes include pineapple upside-down pancakes featuring caramelized pineapple, Amarena cherries, buttermilk creme fraiche and candied pecans and the flamenco omelette with chorizo, jalapenos, onions, tomato, avocado, cilantro, Cotija and charred chipotle salsa. Another top seller is avocado toast featuring toasted sourdough, dill cream cheese, avocado, smoked trout, poached eggs, balsamic reduction, Parmesan and extra virgin olive oil served with seasonal fresh fruit. Other popular items include panini and Benedicts.

We’re different because: “We do have a private room to rent out to do private parties,” said Michael Kalogeras of the space that can accommodate 65 people.