George Teftsis grew up in a culture that holds food and entertaining in high regard. His family owns the storied Astoria bakeries in Greektown and Royal Oak – so it really isn’t a surprise to see how he ended up as owner/operator on the Blue Goat restaurant in downtown Royal Oak (321 S. Main Street).

It’s how he got there that’s the interesting part.

He went to college at the University of Colorado-Boulder, where he earned a classics degree. For those not familiar, it’s the study of ancient Greek and Roman civilizations, focusing on their languages (Latin and Ancient Greek), literature, history, art, archaeology and philosophy.

But what he learned at college pales in comparison to what he gained while there, which is a best friend, roommate and now-business partner – chef Anderson Hardy. The two met at Frasca Food and Wine, a Michelin-starred, James Beard award-winning restaurant.

“He was a server there,” Teftsis said. “He was standing outside the restaurant and I had never met him before and he said, ‘Are you looking for a roommate?’ And I was.”

Iowa native Hardy has been around the country, including the San Francisco Bay Area, Hawaii, and Chicago. He’s a graduate of the California Culinary Academy, and has served as an adjunct professor in culinary arts in Des Moines.

But when Teftsis first asked Hardy to become his partner in Blue Goat, the answer was a resounding and firm no – until Teftsis eventually talked him into it.

They are now roommates once again, and running Blue Goat together.

The eatery, which opened in July 2025, was a hit out of the gate, and sits in the spot that was formerly City Ramen. To create the Modern Greek cozy décor, Teftsis and his team reimagined the space.

“We were inspired by traditional Greek stucco and walnut tones for the interior,” he said.

Chef Hardy’s recipes have already earned raves in the area, as Blue Goat was listed #4 in the Free Press’s Top Ten New Restaurants in Metro Detroit.

“To receive something of that accolade is . . . we’re just very grateful,” Teftsis said.

Chef Hardy cooks from scratch, using trusted vendors such as Motor City Seafood, Detroit Wholesale Produce, Northern Haserot, Atlas Wholesale Foods and more.

Teftsis also appreciates all the support they’ve received from the city and the DDA.

“They’re great to work with,” he said. "Just about every member of the city commission has been in to support us."

Teftsis said he’s looking forward to being in the community for a long time.

“We want to be part of the community, and we want the community to be part of us,” he said.

For more information, hours and menu, visit https:// www.bluegoatroyaloak.com/. Teftsis recommends making reservations on the weekends.