House of Stefas opens in Millbrook with bold style and Greek cuisine

Paul Stefanopoulos, left, and John Stefanopoulos on the second floor in the cocktail lounge of House of Stefas in Millbrook.
Photo by Aly Morrissey
Paul Stefanopoulos, left, and John Stefanopoulos on the second floor in the cocktail lounge of House of Stefas in Millbrook.
MILLBROOK — John and Paul Stefanopoulos are scheduled to open the doors to their latest culinary venture on Wednesday, June 4, in downtown Millbrook. House of Stefas, a Greek-inspired restaurant, blends secret family recipes with bold interior design layered with nods to their heritage and culture.
But don’t call it a restaurant. “It’s more of a sanctuary for what we call philoxenia,” says John, referencing the ancient Greek value of hospitality and generosity toward strangers. “Everyone here is loved and taken care of in the ancient Greek way.”
The interior features distinct zoned identities and styles. Photo by Aly Morrissey
The brothers say the spirit of the business was born during college, when they hosted dinner parties under the name 97 Garden, where as many as 50 people — often from vastly different social circles — would gather for the now-storied meals.
“The food was good, but it was more about the community,” says John. “Before we had the name and concept, we knew we wanted to build something that lifts people up, that makes people feel better, that makes them feel like aristocrats and gods.”
As the youngest generation of the Four Brothers Pizza Inn dynasty, hospitality is in their blood — and now they’re proudly putting a fresh spin on it with a space of their own. What they describe as a labor of love has been in the works for more than a year, though you could argue they’ve been preparing for this their entire lives.
“It’s a multidimensional space that’s actually characteristic of our personalities,” John explains. “There’s a side of us that’s artsy, a side that’s straight business, and a side that’s really fun. We wanted that to come through — so people could experience different parts of our heritage and our lives, broken up into pieces.”
The space is divided into distinct zones, each with its own identity and style — but always rooted in Greek mythology, symbolism and the occasional inside joke that may never reveal itself to the public.
In the Verand Room, guests can enjoy espresso, cappuccino, cocktails, and small bites. Then there’s the cocktail lounge, a rooftop patio, raw bar, main dining room, multiple bars and private rooms.
No matter what you’re in search of, House of Stefas invites guests into an immersive, evolving narrative.
Of course, at the heart of every restaurant lies one essential question: How’s the food?
To lead the kitchen, the brothers brought in executive chef Roel Alcudia — an industry veteran with experience at top establishments in Miami, Berlin, Istanbul and Barcelona. When asked about the menu, Alcudia gently corrects any suggestion that the cuisine is broadly Mediterranean.
The restaurant's interior decor is divided into distinct zones — the Verand room, a cocktail lounge, a rooftop patio, raw bar, a main dining room, multiple bars and private rooms — each with a unique identity.Photo by Aly Morrissey
“It’s Greek. Freestyle Greek,” he says with a smile. “There’s a very clear vision here, and I just have to match their intensity, their personalities, and their character,” he says, nodding toward the brothers.
“Chef Roel understands the culture and the philosophy,” says Paul. “He’s a multidimensional person who can realize the potential of this place. It’s one thing to cook — it’s another to know how and why you’re doing it.” John adds, “It’s not about the recipe. It’s about how and why things are being done.”
“We’re honoring the traditional Greek style because it’s who we are as people,” Paul says. “But we’re also looking toward the future. We’re well-traveled, we have a deep appreciation for food and culture and we wanted that worldly influence to be reflected.”
With what they describe as a “feminine approach” to their culinary philosophy, John and Paul credit their mother, Katina, as a major force behind their vision.
“Our parents came from a small village in Greece. Our mom has always been cooking, taking care of the family — that’s how she expresses herself,” says John. Many of her recipes will appear on the menu.
“We couldn’t have done this without her — or our father, William,” he adds.
There simply isn’t another place like House of Stefas. It is the very specific brainchild of John and Paul Stefanopoulos: their taste, their travels, their history and their unapologetically bold aesthetic and sense of humor. It’s a one-of-a-kind concept that feels destined to draw people from far beyond Millbrook.
The result is something distinctly Greek — but also cosmopolitan, forward-looking and deeply personal. In a small town in upstate New York, the Stefanopoulos brothers have managed to build something that feels both ancient and new — rooted and exploratory. And never boring.
Alec Sisco of Pine Plains joined the cast of “Million Dollar Quartet” at the Sharon Playhouse as Fluke the drummer, marking his on-stage debut after years playing in the pit.
SHARON, Conn. — Local actor Alec Sisco of Pine Plains recently completed his run as “Fluke” the Drummer in the Sharon Playhouse’s production of Million Dollar Quartet, upon the show’s final performance at the Playhouse on Sunday, July 6.
Million Dollar Quartet, which chronicles the night Elvis Presley, Johnny Cash, Jerry Lee Lewis and Carl Perkins assembled at Sun Records in Memphis, Tennessee — the birthplace of their careers — ran at the Sharon Playhouse between June 20 and July 6.
The musical included songs made famous by Presley, Cash, Lewis and Perkins played live on stage by the actors portraying them. Sisco’s character of Fluke provided a live drum accompaniment during the show, before taking center stage in a solo.
The majority of the musical’s cast included professional and union players, who travelled to Sharon from New York City to perform in Million Dollar Quartet. But Mr. Sisco, a music teacher with the Pine Plains Central School District, joined the occupational actors for the summer out of his love of music and theater.
Sisco’s mother introduced him to music while growing up in Pine Plains through piano lessons, igniting a passion that would lead to a career focused on performing and teaching. “I always loved singing, dancing and playing piano … then I eventually got into playing drums in elementary school and it all started there,” Sisco said.
Though Mr. Sisco has been engaged previously at the Sharon Playhouse, as a musician in the “pit” accompanying performances, his appearance in Million Dollar Quartet marks his first true, on-stage role. “This is my first time [at the Sharon Playhouse] being on stage acting and having lines and things like that,” Sisco said.
Having acted in college and played the drums for musicals in the area, the role of “Fluke” intrigued Mr. Sisco in its union of acting and playing the drums. “Hearing about this show and seeing how fun the story and the music are … it seemed like a really awesome opportunity for someone who drums,” the actor said.
Mr. Sisco was not alone in the impression that the drummer’s role would be an appropriate one for him. “When we decided to produce Million Dollar Quartet, I knew Alec was the perfect person to take on the pivotal role of ‘Fluke,’ the drummer,” said Carl Landress, Artistic Director at the Sharon Playhouse.
In addition to being a talented performer in his own right, Sisco spends much of his time teaching aspiring actors and musicians. Following his work in Million Dollar Quartet, the local educator will spend time as the musical director of the upcoming youth show Finding Nemo Jr. at the Sharon Playhouse.
Mr. Sisco’s affection for musical theater and its instruction aligns strongly with the mission of the Sharon Playhouse, a non-profit focused on teaching and service, in addition to being a performance venue. “Alec represents the very best of what it means to [be involved with] a teaching theater. He is at the heart and soul of our commitment to community, artistry, and professionalism,” said Michael Kevin Baldwin, the theater’s Education and Community Director.
Willow Brook Farm’s store carries beef, eggs, dairy and locally sourced goods and gifts.
MILLERTON — In the second week of July, Ken Beneke sets out on his mower to create an interactive art landscape for the local community in the corn fields of his own Willow Brook Farm.
Along with carrying their own pork and beef, eggs, dairy and produce, accompanied by locally sourced goods and gifts, Willow Brook Farm is also home to an annual and cherished corn maze. “We grow everything, from zucchini and eggplant to tomatoes and potatoes,” said Casey Swift, Beneke’s girlfriend.
Despite its long-lasting success, Willow Brook Farm has not always carried all they do today. Ken Beneke is a third-generation farmer, as his grandfather, Joachim Beneke, started the farm in the 1950s, later passing it to Ken’s father Henry, and is now run by Ken.
“It has definitely grown,” Swift said. Beneke milks about 125 cows, an increase from earlier years. He also made the addition of beef cows which are kept up the road.
The farm’s corn maze has been another valuable and cherished addition to the Beneke family’s farm. The inaugural maze took place in 2019, and while they took the next year off for COVID, Swift added that, “People came and kept wanting it, we should have done it that year, but we weren’t sure what was going on.”
Since 2021, Willow Brook Farm has continued the corn maze annually. With the farm being run by Ken and three other men, Swift says it serves as Beneke’s outlet of entertainment in the midst of busy days on the farm.
“We’ve had a great turnout,” Swift said. “Kids love it, adults love it.”
Planning and creating a corn maze every year is no easy feat, however. Preparation for the maze starts in May, when Swift begins to think about the design. “We don’t give ourselves too much time because otherwise I’ll change my mind over and over again,” Swift admitted, laughing. “Its about two months of preparation.”
“Coming up with a new design every year is a challenge,” said Swift, who designs the plans for Beneke to carry out in the field. This year, Swift was joined by a local boy named Leo, who came up with this year’s barn-themed design.
Swift sketches the design onto a piece of paper and creates a graphic design before she hands it off to Beneke. “Ken’s brain works in mysterious ways. He just holds the paper while he drives his lawn mower, while most people pay to have it done on a GPS. He just does it on his own,” she said.
While creating these plans, Swift thinks of how Beneke will be able to put mower to corn. With last year’s Yankee logo design, there were curves to keep in mind. “I have to think of the curves,” she said. “It obviously works better if there are angles. So we got the curves with the angles. It just took a little time, but he’s just super creative in getting it done.”
After the plan is put in place, Beneke will mow the corn about three times during the preparation season to keep it from growing back, the first of which he began on a sunny Thursday, July 10.
Usually, the maze is ready around the last week of August, when people begin to ask and anticipate its arrival. Customers will be able to come in, pay and walk across the street to complete the maze on their own, given a map to follow, courtesy of Beneke’s friend who provides aerial drone images.
Although opening day to the maze is busy, Swift said that the farm “doesn’t do any grand opening or anything. It is mostly word of mouth, and we haven’t had to advertise yet, which is fantastic. People know we’re going to be here.”
The corn maze has become an important event for not only its customers, but its proprietors as well. “The corn maze is very important to Ken,” said Swift. “He has always wanted to do it since he was young.” It is what keeps the pair excited to create the maze every year.
After last year, Beneke has also been eager to provide a second haunted corn maze on Halloween weekend, which will be put into action by Beneke’s son and Swift’s daughter along with friends. With the previous years being successful, Willow Brook Farm hopes to attract more customers to the haunted maze through advertisements.
For all eager to navigate this year’s Willow Brook Farm Corn Maze, it will be open Thursday through Monday 10 a.m. to 6 p.m. from late August until the field is mowed after Halloween. It will also be open for groups by appointment. Prices are $12 for adults and $8 for children. Willow Brook Farm is located at 196 Old Post Road off of Route 22 just north of the Village of Millerton.
Have you ever watched a pot of water come to a boil? A pot with cool, still water is placed on a stove and the gas is turned on. At first there are little bubbles forming on the pot bottom, then as the heat builds, the bubbles drift to the surface, more bubbles form and enlarge, rise and the process repeats, expands, grows until the surface is roiling away. America is like that now, as the heated MAGA rhetoric has been turned up, gas bubbles rising, now popping, releasing very heated steam.
The scalding steam you see in our country now comes in the form of verbal rhetoric and even on X postings. Anne Coulter said on X: “We didn’t kill enough Indians.”Other MAGA mouthpieces turn up the heat with statements from the likes of Tony Hinchcliffe calling Puerto Rico a “floating island of garbage.”Of course, the leader of the pack is always Stephen Miller who claims that “America is for Americans and Americans only” adding, “restore America to the true Americans,” presumably not meaning the Indian nations.
Another loyal MAGA proponent, Rep. Clay Higgens, took aim at Haitian immigrants, “These Haitians are wild. Eating pets, Vodou, nastiest country in the Western hemisphere, cults, slapstick gangsters… All these thugs better get their mind right and their asses out of our country ….” Of course, there’s always Rep. Marjorie Taylor Greene (interesting they always use her three names, as they do with perpetrators like Lee Harvey Oswald and Jared Lee Loughner of Tucson). Rep. Marjorie is prized for her outlandish BS-heat making with “Jewish space lasers” causing forest fires or arguing that Reps. and Rashida Tlaib were not official members of Congress because they didn’t swear in on the Bible (neither did Trump put his hand on the bible last inauguration either), or that Obama is secretly a Muslim, or equated vaccine requirements to the persecution of Jews during the Holocaust, and, worst of all, once lied that Nancy Pelosi had said that “We need another school shooting.”
When challenged, these folks always resort to, “…we do have freedom of speech. I’ll say what I want.” All the while they perfectly know they are turning up the heat, setting fire to normalcy.
And their “freedom of speech” rhetoric affirmations are bringing whole gangs of MAGA supporters out of hiding, out into the open, like the Neo-Nazi rallies in Nashville, Tennessee, Columbus, Ohio, Portland, Oregon, Cincinnati, Ohio and a town soon near you. And do you see any of them being arrested or charged? That’s part of the usefulness of the MAGA sponsored steam heat, it frightens away true law-enforcement.
So what does one do with a pot of steaming hot water, to which more and more heat is still being applied? Online you can find sensible solutions like, “Listen and Understand” while you disagree, or “Manage your own reactions, keep calm” or “Engage constructively while looking for areas of agreement.”
Or you can do what real Americans do: Hold individuals accountable for using harmful language and lies. But be careful, when their words of stochastic terrorism becomes overwhelming and boils over, you are likely to become aware of your urge for physical retribution —said another way: riots. It is what they are counting on, for you to get so scalded, and then react with violence.
And here’s the lesson: Martin Luther King and Ghandi had it right: Protest in force and numbers non-violently. Oppose them with your presence, be like the young man in Tiananmen Square before those tanks, show up and protest and take the beating, show the real America what is right and expose the real message of fascists. Be the calm of righteousness, not the poison steam of evil. For these people are evil and want to change our nation to gain control over your life — all of your life, every aspect, every moral, every code, every freedom you currently have and will lose if they prevail. We have to oppose them, turn off their heat, before they scald us all.
Peter Riva, a former resident of Amenia Union, New York, now lives in Gila, New Mexico.