How Dan Keeps Symposium’s Greek Taverna Alive in Upper West Side
Symposium means a gathering for food, drink, and conversation, which perfectly captures the spirit of this Greek taverna that brings people together around the table.
After the pandemic, Greek artist-founded Symposium found a new steward in Dan, whose hands-on approach and community-first focus are preserving tradition while growing connections across Columbia’s campus and Upper West Side.
A New Chapter in a Storied Space
Symposium began in 1969, founded by Greek artist Yannis, to create a cozy Athens-style gathering spot near Columbia University. When Dan took over late in 2020, just after the previous owner retired, he fell in love with the restaurant’s atmosphere and ethos. With a Greek artist’s soul and a restaurateur’s drive, Dan has ensured the beloved space remains authentic and welcoming—even when times were tough.
Welcoming Everyone with Real Greek Food
Dan and his team—his “brother by choice” Wilson included—designed a menu that works for everyone: vegetarians, meat-lovers, seafood fans, and even those with dietary restrictions. Think dips like hummus, tzatziki, melitzanosalata, and meze like grilled octopus, calamari, spinach pie, followed by hearty plates: lamb shank Kapama, seafood kebabs, lemon potatoes. Dan personally recommends the seafood dishes (shrimp kebab and octopus are big hits), while noting that European diners lean toward lamb chops and lemon potatoes. The food is authentic Greek, no fusion, just dishes he describes as “straightforward, rooted in passion and quality.”
Building Bridges with Students and Locals
To attract Columbia students and Upper West Side residents, Dan teamed up with Wilson and Rednote Advertising to create a friendly, Chinese-student–friendly vibe by offering special coupons and promotions. Reservations were once rare, but now Dan and his team work hard to keep things smooth despite walking guests. He makes sure the restaurant stays affordable and welcoming: come as a stranger, stay as a friend, especially for students and young international visitors finding their second home.
Listening, Adapting, Staying Grounded
Dan watches weekly sales and listens closely to customer feedback, using both to fine-tune the menu and keep the experience fresh. He puts together thoughtful seasonal specials—like a Mother’s Day prix fixe or a festive dish for Chinese New Year—based on what guests respond to. Flexibility, he says, is everything. During the pandemic, keeping the doors open meant relying on his years of experience and a lot of determination. His advice for aspiring restaurateurs is clear and candid: if you’re not putting your own money on the line, you’re not truly invested. You’d better be ready for long hours, problem solving, and a whole lot of unexpected challenges. And, of course, surprises.