Spiro Pappadopoulos

Spiro Pappadopoulos ~ Restaurant Bio

~Spiro Pappadopoulos owns and operates suburban Boston’s two most original restaurants, Evenfall and Glory, where he and sister/partner Adrienne cater to ‘North of Boston’ diners that crave high quality dining experiences. Drawing on his experience managing twelve restaurants in three different states over his 20 years in the business, Spiro’s restaurants set out to deliver a one of a kind experience to every guest every day. That mission has garnered Evenfall and Glory four Boston Magazine ‘Best of Boston’ awards, multiple NorthShore Magazine ‘Best of the Northshore’ awards, and consistent praise from the Boston Globe, Eagle Tribune, Portsmouth Herald, and noted critics like MC Slim JB. Importantly, it is not only critics, Spiro’s customers rave about his restaurants as well, with the top local rating on Yelp, and a heavy review count, his customers consistently praise the original and thoughtful experiences that his restaurants offer.

~Spiro grew up in the Merrimack Valley working almost every job at his parents’ well known Andover eatery ‘Pasta Villagio’, while at Andover High School he placed first in the State of Massachusetts, then took home 3rd for his home state in the National DECA marketing competition, for Full Service Restaurant Management. From there he attended Boston College to major in Communications and Environmental Science. After BC he moved to New York City to delve into the restaurant industry that thrives in the Big Apple… building and operating the ‘Hot and Crusty Bakery’ on 86th Street, transforming the aging Pasta Lover’s on 58th street, and finally running the landmark ‘Times Square Deli’ on 43rd and Broadway.

~Upon his return to the Merrimack Valley he teamed with sister Adrienne to open Evenfall. For over five years the restaurant has been winning fans and loyal customers for the creative freedom granted to talented Head Chef Scott Pelletier, and the inspired and original cocktails that often feature house infused spirits, fresh fruit and herbs, and uncommon liqueurs.
Spiro connects with his customers through his opt-in email newsletter, his ‘@Spiro’s Table’ blog, via Social media with Twitter, Facebook, and Linked In. His passion for technology, photography, and communication have made him a pioneer in the restaurant industry, where he has won awards from social interaction firms for his use of their services. This use of technology with a personal touch is a modern interpretation of the restaurant experience that sets Spiro apart.

~Never afraid to be different, Spiro’s ideas and taste push the envelope for his suburban surroundings, something he believes to be somewhat of a calling. Prompting him to be named one of the 40 business people under 40 to watch. At the restaurants his guests do not come to Evenfall and Glory solely to fill their stomachs, but to leave feeling that they shared an experience that only happens in one place, His.