2015 | Dine

Baklava Couture and Talia’s Cuzina Now Open in Kensington

Two in-laws are behind the Greek takeout and bakery concept on Metropolitan Avenue

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Katerina Georgallas and Chris Panagiotopoulus inside their new Kensington storefront that houses both their businesses Baklava Couture and Talia's Cuzina.

Andrew Metcalf

Note: As of December 2018, Baklava Couture is called Mastiha Artisan Greek Bakery.

The new Greek bakery Baklava Couture and its sister Greek restaurant Talia’s Cuzina are now open.

The twin concept at 10560 Metropolitan Ave. in Kensington is headed up by Baklava owner Katerina Georgallas and her brother-in-law and Talia’s owner Chris Panagiotopoulus. It’s a small takeout-focused eatery with a couple of tables outside a storefront that neighbors other small businesses just off of Plyers Mill Road.

The restaurant is in the midst of a soft opening, which began Sept. 21, according to Panagiotopoulus. The two owners plan to host a grand opening patio party Oct. 29 when the public is invited to try small bites and enjoy a wine tasting offered by Maryland-based Boordy Vineyards.

Panagiotopoulus, who is of Greek descent, started Talia’s as a Mediterranean catering business in 2013 and specializes in making dishes such as healthy salads and sandwiches. Talia’s menu features a kalamata olive salad, marinated grilled chicken sandwich with yogurt-mint sauce and ribeye steak sandwich.

“Everyone goes crazy over our seven-hour lamb sliders with goat cheese and roasted red peppers,” Panagiotopoulus said. That dish is made from a slow-braised leg of marinated lamb. Everything on Talia’s menu is less than $10.

A grilled chicken pesto sandwich and a 7-hour lamb slider alongside fresh made potato chips. Photo: Andrew Metcalf

Georgallas, who is known for her phyllo-dough Greek pastries as well as Greek breads and cookies, first made a name for her bakery at Freshfarm Markets in the Washington, D.C.–area, including the one in Silver Spring. She has been selling pastries at the markets since 2011.

The bakery offers (among other items) baklava, fresh pita bread, olive bread and koulouri, a slighty sweet bagel covered in sesame seeds that is also known by its Turkish name, Simit.

“The shop is an opportunity for people to come in and taste fresh things we don’t always bring to the markets as well as our staples,” Georgallas said. The bakery will also continue to sell at the farmers markets.

The pair said Wednesday they had each been shopping for a brick-and-mortar space to help expand their growing businesses when they decided to team up.

The shop has parking on the side of the building as well as a few spaces in the rear that are shared with neighboring businesses. The kitchen doubles as a preparation space for the owners’ catering operations.

The exterior of Baklava Couture and Talia’s Cuzina at 10560 Metropolitan Avenue. Photo: Andrew Metcalf