How The Park Street Tavern Came to Be
Since 2018, brothers Christos and Alexandros Frangoulis have been feeding Alameda the way they were raised — from scratch, seed oil-free, and rooted in Greek and Italian tradition.
The Park Street Tavern | Our Story
Summers in a Greek Kitchen
Christos Frangoulis didn't learn to cook in culinary school — he learned from his aunts in Greece, absorbing the rhythms of Mediterranean cooking every summer. That upbringing left him with a lasting respect for fresh ingredients and communal meals.
A Decade in East Bay Kitchens
Before opening his own place, Christos spent over a decade in Bay Area restaurants and bars, including some of the East Bay's longest-standing Italian establishments. That's where Greek and Italian cooking wove together into something distinctly his own.
Park Street, 2018
In 2018, they opened The Park Street Tavern on Alameda's main street — a walkable neighborhood that fit a restaurant built on community. The tavern quickly earned a KQED Check, Please! feature and back-to-back Best of Alameda recognition.
No Seed Oils, No Shortcuts
Every dish is made from scratch using natural, traditional ingredients — and our kitchen is 100% seed oil-free. It’s not a marketing angle; it’s a commitment to cooking the way we believe food was meant to be prepared: with real ingredients, time-honored methods, and respect for both flavor and well-being.
Alameda's Gathering Place
As a family-owned restaurant, that sense of camaraderie is something you feel the moment you walk through our doors. From a bar stool to a corner booth, family table, or private room — there’s always a place for you here. Come as a stranger; leave as a regular, and part of the family.
