We are open Tuesday to Sunday 11:00AM - 9:00PM. We are closed on Monday.
Hello I’m Chef Angelo
Hello everyone my name is Chef Angelo. I have been cooking professionally for 10 years but I have loved to cook ever since I was a young boy back in my home country.
I bring to you now over 15 years of knowledge of the love I have for authentic greek cuisine.
I hope that you enjoy the food almost as much as I enjoy preparing the wonderful dishes that appear before you which are cooked and prepared fresh daily.
If you love authentic greek food this is the one and only stop you will need to feel almost as if you were there in person.
I want to thank you all for supporting the business and lets grow together!
- In Angelos Greek Taverna , you are not only our customers, you are our guests, our family, we will treat you with the respect that our guests deserve.
- We train our staff to respect your wishes. If your desire is for privacy while eating, we will honor this request.
- If you want to chat with us, or ask questions about your meal, you will be available to answer these questions and give you any information you need.
- When you finish the meal at Angelos Greek Taverna , we want to make sure you know it was our pleasure to serve you.
- We want you to leave feeling like you have seen the best cuisine and service experience that the Mediterranean has to offer.
Most importantly, we want you to come back again and again.
Special Events and Catering
Our restaurant is available for events: business lunches, dinners, delivery and pick up . We would love to discuss how to be a part of your next event.
Hours Location
We are located in Maywood NJ and we Deliver to Maywood, Lodi, Hackensack, Paramus, Saddle Brook, Rochelle Park, Elmwood Park, Hasbrook Hights, Garfield. Delivery Min 25 Max 45.
Easy to Order!
We’re thrilled to bring the flavors of Angelo’s Greek Taverna straight to your door in Maywood, Lodi, Hackensack, Paramus, Saddle Brook, Rochelle Park, Elmwood Park, Hasbrouck Heights, and Garfield. Simply place your order, and we’ll handle the rest!
Delivery times: 25–45 minutes.
BYOB Events at Angelo’s Greek Taverna
At Angelo’s Greek Taverna, we’re delighted to host events where guests can bring their own alcohol (BYOB). This allows you to enjoy your favorite drinks alongside our delicious Greek dishes, creating a personalized dining experience.
Angelo's Greek Taverna: Approved by the Gods of Mt 2018
Angelo's Greek Taverna: Approved by the Gods of Mt. Olympus for Fine Greek Dining, July 6 ⭐️⭐️⭐️⭐️ Outstanding
Similar to a Greek “Dining Boutique” with very affordable dynamic preparations, Angelo’s is truly an exceptional place to visit, for unbeatable Greek cuisine, that’s lovingly prepared. The entire staff observes the belief that, “Beauty on the plate is only exceeded by the fine tastes.” The skilled owners, brothers, Chef Angelo & Jetmir Bushi, are the directors of a very creative cast. The staff treats all who enter like family & really goes beyond food. Under the watchful eye of this dining dream team, this perfect ‘Greek Dining Chateau’ serves dishes prepared with painstaking detail. What could be more rewarding than great food with sophisticated Greek soul? Here, the marvelous staff have reinvented traditional Greek cuisine using both local & imported ingredients & streamlined techniques. They have mastered the art of creating a harmonious palette of flavors that has already brought the restaurant to the forefront of evolving Greek fare. This bottomless treasure-chest of good tastes is usually available only if you travel directly to Athens, Greece. Now, you can have a true Mediterranean experience in Maywood. The charismatic décor had me thinking impressive lunch or dinner parties with the Woman’s Club...
Best 11 North Jersey restaurants of 2016
ANGELO’S GREEK TAVERNA Excellent ⭐️⭐️⭐️
- ANGELO'S GREEK TAVERNA** Where: 245 Maywood Ave., Maywood, 201-845-4278
Price: Appetizers $4.95 to $13.95, entrées $6.95 to $16.95 (specials run higher) Fresh artichokes emerge hot and charred from the grill, smattered with herbs ($9.95) Greek salads - complimentary with most entrées - feature impeccably fresh vegetables tossed with evenly distributed crumbles of briny feta. Whole branzino, though small, takes a ride under a broiler and then a grill for a supple, luxurious texture ($27.95 with salad and two side dishes). And that's before a perfect, syrup-doused rendition of the Greek semolina custard known as galaktoboureko ($4.50).
- RESTAURANT REVIEW: Angelo's Greek Taverna in Maywood
While the entrée selection is, as in most Greek restaurants, heavy on fish and meat, vegetarians will be delighted by a platter of moist, flaky cheese and spinach pies that includes a heap of smoky zucchini grilled to order ($13.95). The traditional baked-pasta dish known as pasticcio, a warm, meaty concoction under a thick layer of creamy béchamel sauce, is a must-order on cold nights ($13.95), and the usual lamb shish kebab was supremely moist ($16.95). Dishes come with your choice of side or sides- seasoned fries, lemon potatoes, rice, spinach and we didn't have a bad one.
Best restaurants of the first half of 2016
Ung: Best restaurants of the first half of 2016
North Jersey dine-out fans, you’re in luck. 2016 is turning out to be — judging by the first six months — a pretty delicious year. Whether you relish dining delectably at well-appointed restaurants with impeccable table service or dig grabbing great grub at an innovative casual joint, a number of both formal and informal restaurants that The Record’s restaurant critic, Elisa Ung, has reviewed in the past half year, should delight you and just about everyone else who enjoys good food.
The following six restaurants have received the highest ratings from our critic since January of this year. For formal restaurants, that’s at least a 3 out of 4 stars; for informal, three out of three stars.
ANGELO’S GREEK TAVERNA (formal) ⭐️⭐️⭐️
Where: 245 Maywood Ave.,Maywood |201-845-4278
Elisa Ung says: Bergen County has such a wealth of terrific Greek restaurants that I wouldn't have thought there was room for one more — untiI walked into Angelo's Greek Taverna in Maywood. Fresh artichokes emerge hot and charred from the grill, smattered with herbs ($9.95). Greek salads — complimentary with most entrées — feature impeccably fresh vegetables tossed with evenly distributed crumbles of briny feta cheese. Whole branzino, though small, takes a ride under a broiler and then a grill for a supple, luxurious texture ($27.95 with salad and two side dishes). And that's before a perfect, syrup-doused rendition of the Greek semolina custard known as galaktoboureko ($4.50).
The usual place to start here is with pikilia, a classic assortment of Greek dips, which here is presented with grilled pitas, olives and dill-flecked stuffed grape leaves ($15.95). All six tasted impeccably fresh, with a few standouts: just the right tang in the yogurt-based tzatziki, a wonderful garlicky zip in the potato mixture known as skordalia, and a nice salty-brininess in the fish-roe mixture known as taramosalata.
Restaurant review: Angelo's Greek Taverna in Maywood ⭐️⭐️⭐️
Restaurant review: Angelo's Greek Taverna in Maywood ⭐️⭐️⭐️
Bergen County has such a wealth of terrific Greek restaurants that I wouldn't have thought there was room for one more — until I walked into Angelo's Greek Taverna in Maywood. In just four months, it's become one of the best casual Greek spots in the region, thanks to food made with unusual care and offered at gentle prices.
Photos: Angelo’s Greek Taverna in Maywood
Fresh artichokes emerge hot and charred from the grill, smattered with herbs ($9.95). Greek salads — complimentary with most entrées — feature impeccably fresh vegetables tossed with evenly distributed crumbles of briny feta cheese. Whole branzino, though small, takes a ride under a broiler and then a grill for a supple, luxurious texture ($27.95 with salad and two side dishes). And that's before a perfect, syrup-doused rendition of the Greek semolina custard known as galaktoboureko ($4.50).
Angelo’s Greek Taverna ***
245 Maywood Ave., Maywood
201-845-4278
Websites: angelosgreektavernanje.com
Food: Classic Greek, prepared with unusual care.
Ambience: Simple, homey dining room.
Service: Low-key but hospitable.
Value: Appetizers $4.95 to $13.95, entrées $6.95 to $16.95 (specials run higher).
Would be good for: Those focused on food and value, not the setting.
Less appropriate for: Anyone looking for a quieter or more polished atmosphere.
Recommended dishes: Hot feta, Greek salad, pikilia, bronzinibranzino.
Hours: 11 a.m. to 9 p.m. Monday to Thursday, 11 a.m. to 10 p.m. Friday and Saturday.
Liquor, wine: BYO.
Noise level: Pleasant when uncrowded; jarringly loud when full.
Credit cards: AE, D, |MC, V.
Reservations: Recommended for Friday and Saturday.
Accommodations for children: Half orders.
Dress: Casual.
Early-bird specials or deals: No.
Takeout: Yes, and delivery to Maywood, Hackensack, Rochelle Park, Elmwood Park and Paramus.
Parking: Lot.
Reviewed: Feb. 19, 2016.
About the ratings
O Poor
* Fair
** Good
*** Excellent
**** Outstanding
Brothers Angelo and Jetmir Bushi, Albanian natives who lived and cooked in Greece for many years, opened this 46-seat restaurant in October in the site of the former Session Bistro. It's located in an awkward spot near railroad tracks and the dining room remains fairly no-frills, though now it looks much more welcoming. The Bushi brothers painted the walls a cheerful orange, hung blue and white drapes and placed fresh flowers on all but the smallest of the bare wooden tables. The kitchen is now partially visible through a cut-out window, and a TV hangs in the corner. Servers are hospitable, with solid knowledge of the basic Greek menu offered every day and the long list of specials that awaited us one Friday.
The usual place to start here is with pikilia, a classic assortment of Greek dips, which here is presented with grilled pitas, olives and dill-flecked stuffed grape leaves ($15.95). All six tasted impeccably fresh, with a few standouts: just the right tang in the yogurt-based tzatziki, a wonderful garlicky zip in the potato mixture known as skordalia, and a nice salty-brininess in the fish-roe mixture known as taramosalata. For something a little more unusual, try the exceptional imported Greek sheep's milk feta, warmed and draped with thin slices of tomatoes and red peppers ($8.95).
While the entrée selection is, as in most Greek restaurants, heavy on fish and meat, vegetarians will be delighted by a platter of moist, flaky cheese and spinach pies that includes a heap of smoky zucchini grilled to order ($13.95). The traditional baked-pasta dish known as pasticcio, a warm, meaty dish under a thick layer of creamy béchamel sauce, is a must-order on cold nights ($13.95), and the usual lamb shish kebab was supremely moist ($16.95). Dishes come with your choice of side or sides — seasoned fries, lemon potatoes, rice, spinach — and we didn't have a bad one.
Savory strips of gyro meat are another must-order, but skip the dry grilled chicken souvlaki (our combination platter was $15.95, the gyro alone is $14.95). Also forget about the mushy grilled octopus ($13.95), and choose salad over the traditional lemon-chicken-rice soup known as avgolemono; ours was quite thin.
Desserts include a classic crisp-flaky-sweet baklava and a deeply spiced walnut cake (both $4.50).
One word of warning: Those hoping to converse easily should try to come here early in the evening or on a weekday. While the noise level is comfortable when empty or even half-full, it became so loud one crowded Friday evening with a larger group in one corner that conversation was nearly impossible. A better option for peak times: Angelo's delivers.
The Day's Special: Orzo
The Day's Special: Orzo
Angelos Greek Taverna
- It’s easy to understand why many cooks and diners believe orzo is a grain. Orzo means "barley" in Italian, which is one grain it resembles. Another? Rice. Yet orzo is not a grain but a short-cut pasta. It is frequently made with semolina flour, giving it a firmer texture.
- Orzo can be used in many dishes: soups (minestrone, for example), casseroles, salads, pilafs or to make a faux risotto ("orzotto"). Jetmir Bushi, owner and chef of Angelo’s Greek Taverna in Maywood, loves to bake orzo in the oven with chicken and, more often, lamb shanks. And he’s quick to add that his customers are big fans of his lamb shanks with orzo, the recipe for which follows.
— Esther Davidowitz
* LAMB SHANKS WITH ORZO
- 4 lamb shanks, 1 pound each 2 cinnamon sticks 2 pounds fresh tomatoes 1 medium white onion 5 cloves of garlic 1 red pepper A pinch of salt and black pepper 1 pound of orzo
- In water, boil the lamb shanks for 10 minutes with the 2 cinnamon sticks, to soften.
Chop the tomatoes, onion, garlic and red pepper in small chunks so they will fit in a blender; add the salt and pepper and blend for 5 minutes, or as long as necessary to become creamy.
Preheat oven to 500 degrees.
Place the lamb shanks in an oven pan with the sauce and add 16 ounces of water (or enough to cover lamb shanks). Cover pan with aluminum foil and cook for 2 hours at 500 degrees. Reduce oven to 450 degrees and cook for an additional hour.
Add the orzo and cook for 10 minutes.
Serves: 4.
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