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Kuzina closed in Dongan Hills after a 13 year run.(Advance\/SILive.com | Pamela Silvestri)<\/p>\nSTATEN ISLAND, N.Y. \u2014 After 13 years in Dongan Hills, the Mitilineos family has closed their Kuzina restaurant at 1458 Hylan Blvd. The decision\u2014effective Jan. 6\u2014marks the end of a long run on the East Shore for the family-run business, known for its homestyle cooking and strong rapport with neighborhood diners.<\/p>\n
But there\u2019s good news for Staten Island diners: The family has rededicated itself to its second restaurant at 895 Huguenot Ave., which will become its key focus going forward.<\/p>\n
Kuzina closed in Dongan Hills after a 13 year run.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n
\u201cFollowing a transition within our family and after much consideration, we\u2019ve decided to focus our efforts on our Huguenot location,\u201d the family wrote in a public message posted to Facebook. \u201cWhile we know this is the right step for our family, it doesn\u2019t make saying goodbye to patrons of our Dongan Hills restaurant any less emotional.\u201d<\/p>\n
Siblings Leo and Katerina Mitilineos said the decision came after several years of pressures that grew over time: lingering effects from the COVID\u201119 pandemic, shifting neighborhood demographics, rising costs, and the challenge of operating a large dining room that never returned to pre\u2011pandemic activity levels.<\/p>\n
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Leo and Katerina Mitilineos will go forward with their restaurant dreams in Huguenot. (Advance\/SILive.com | Pamela Silvestri)COVID-era shifts linger<\/p>\n
During an interview with SILive, the siblings detailed how the restaurant industry changed dramatically after the pandemic\u2014and never shifted back in a way that made sense for Kuzina\u2019s Dongan Hills location. They saw sustained changes in customers\u2019 attitudes toward dining out, with more guests opting for quick service and takeout rather than traditional table service. In response, Kuzina eventually moved away from full service and incorporated more self\u2011serve ordering. This local shift reflected a broader trend seen throughout the industry.<\/p>\n
They also noted that while the cost of ingredients and supplies rose significantly, they passed through fewer price increases than competitors. <\/p>\n
\u201cWe rigorously maintain the quality and quantity of the ingredients we use in our recipes,\u201d Leo said. \u201cWe see other places raising prices across Staten Island, but we refuse to do that. Even in the most difficult circumstances, we won\u2019t compromise.\u201d<\/p>\n
The siblings said the first signs of neighborhood change appeared in late 2018, as longtime regulars began moving away. The pandemic accelerated that turnover, they said. Not far away, Trattoria Romana closed its doors in October 2020, Those storefronts and a neighboring spot were later replaced by a relocated Indian eatery and a separately owned new Chinese bakery featuring hanging Peking ducks. Meanwhile, a nearby deli transitioned into a small Asian market, then a cannabis dispensary.<\/p>\n
\u201cIt wasn\u2019t one thing. It was a mix of the neighborhood changing, the impact of COVID and the size of the space,\u201d Leo said. \u201cA lot of longtime customers moved away during the pandemic. You could see the turnover happening almost overnight.\u201d<\/p>\n
The change in customer patterns coincided with challenges inside the restaurant. When statewide restrictions forced dining rooms to operate at 25% and 50% capacity in 2020, Kuzina\u2019s large dining room became impossible to sustain. \u201cPeople were scared to eat out, and the numbers just never bounced back the way we hoped,\u201d Katerina said.<\/p>\n
Operational pressures mount<\/p>\n
Even after restrictions were lifted, the realities of running a spacious restaurant with reduced foot traffic became increasingly difficult. <\/p>\n
\u201cRunning a space that big meant higher costs for utilities, insurance, and paying a great staff that met the standards we had set for service. Our customers were very loyal, but there were fewer of them,\u201d Leo said. Staffing shortages added another challenge. \u201cIt became very difficult to find reliable staff. A lot of people left the industry altogether.\u201d<\/p>\n
At the same time, the family was balancing multiple restaurants and ongoing family responsibilities. \u201cI stepped back when I was pregnant,\u201d Katerina explained. \u201cAfter I had our daughter, it became a lot for the two of us with our expanded family and multiple restaurants.\u201d<\/p>\n
A bus lane outside the restaurant also caused frequent confusion among customers. \u201cPeople see the bus lane and think they can\u2019t park there, even though it\u2019s allowed after 9 a.m. It definitely confused customers,\u201d she said, calling it a smaller but persistent challenge.<\/p>\n
A quick sale, an emotional goodbye<\/p>\n
The family listed the business for sale, never anticipating how quickly it would attract a buyer. \u201cWe put the restaurant up just to see what would happen \u2014 and it sold faster than we ever expected,\u201d Leo said. Because restaurant deals often fall through, they waited to announce the closure until the sale was finalized. They also took time to dispel social media rumors, clarifying that \u201cnobody in the family is ill.\u201d<\/p>\n
Closing the doors in Dongan Hills, they said, was deeply emotional. <\/p>\n
\u201cWe loved being part of that community for 13 years. We\u2019ll miss our customers\u2014they were like family,\u201d said Leo and Katerina. In their Facebook announcement, they thanked diners for their support, writing, \u201cIt has truly been a pleasure to serve this community, and we are going to miss you more than we can put into words.\u201d<\/p>\n
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Mike Zhezha in the foreground packs up orders as Raquel Crespo checks the dinner tickets. (Advance\/SILive.com | Pamela Silvestri)Staff and the future of the space<\/p>\n
Given their focus on the community, the family is proud that no employees were laid off. Staff members\u2014including longtime food industry veteran Mike Zhezha and Raquel Crespo, a former employee of now-closed How Greek It Is<\/a>\u2014moved to the Huguenot location.<\/p>\n On Wednesday evening at 895 Huguenot Ave., Zhezha and Crespo worked in their regular, steady rhythm, creating an informal assembly line as they packed up takeout orders. As they tucked souffl\u00e9 cups of tzatziki into bags and sent delivery drivers out the door, the kitchen crew shaved thin ribbons of gyro meat from a rotating spit. Steaming platters slid quickly through the pass\u2011through window, where Crespo snapped lids into place before stacking orders for pickup.<\/p>\n The former Kuzina space is expected to become another restaurant, though details were not yet available. The Mitilineos family said they may consider opening a second Kuzina elsewhere on the Island in the future, depending on location and how things progress at Huguenot.<\/p>\n