Kalós orísate.

Our family came to Texas from Greece with a few things in our suitcases — recipes our mothers and grandmothers cooked, the belief that hospitality is sacred, and the conviction that food made the long way tastes better than food made the fast way. We've held to all three for three decades.

When we opened Skipper's in 1994, we didn't try to pick a lane. We're a working family. Greek families know how to cook American breakfast, and they also know how to cook a moussaka that takes half a day. So we put both on the menu. We put fresh Gulf seafood on the menu too, because we live on a bay and that's what Psarovarkas families do. The same person flipping your pancake at 7 AM might be the one rolling dolmadakia at 11.

Today the second generation is in the kitchen. The recipes haven't changed. The hours haven't changed. The handshake at the door hasn't changed. What's changed is that the kids who used to do their homework in the corner booth now have the keys.

We don't have a corporate kitchen. We don't have a marketing team. We have an apron, a grill, a pot of Greek coffee, and a counter full of regulars who've been coming in for fifteen, twenty, thirty years. Some came in with their parents. Some bring their grandkids now.

If you've been here, thank you. If you haven't — we'll save you a seat.