North Birmingham Times

Ted’s Restaurant, one of Birmingham’s landmark eateries, is celebrating 50 years of business.

It’s not unusual to see a line of patrons ready to get their fill of homestyle Southern cooking seasoned with old-style Greek hospitality at Ted’s. People say they come for the food and stay for the tradition at this eatery, which has seen dedicated owners work to make the restaurant what it is today.

So what exactly is the secret behind 50 years of success for Ted’s, which offers breakfast, brunch and lunch?

“It’s our dedication to our customers and the Birmingham community. They are like family to us, and we are constantly looking for ways to better serve them, whether it’s cooking up someone’s Saturday morning regular or supporting local charities,” said Beba Touloupis, who runs the business with her husband, Tasos.

The Touloupis couple bought the restaurant in 2000 after the previous owner Ted Sarris had planned to retire.

Ted Sarris, also known as Mr. Ted, was born in Tsitalia, Greece, in 1930 and moved to Birmingham in 1955. He began working at his uncle Jim Sarris’s restaurant. In 1960, Ted Sarris became the sole owner of the Old Hickory Restaurant. Thirteen years later, Ted Sarris renamed the place Ted’s and moved it to its current location at 328 12th St. South. 

Ted’s Old Hickory Restaurant held its grand opening on June 11, 1973. For the next 27 years, Ted Sarris served his loyal customers. Eventually, Ted Sarris decided it was time to retire. As fate would have it, Ted Sarris crossed paths with Tasos and Beba Touloupis in 2000 while planning his 70th birthday party at the Hoover Country Club, which is where Tasos was working as the manager.

After the couple and Ted Sarris talked, the Touloupis couple decided to buy the restaurant. They still use Ted Sarris’ original recipes for souvlaki and Greek chicken. However, the couple added their own items to the menu, including fried green tomatoes, Brussel sprouts and chicken livers.

“To this day, I’m very much in debt for his gratitude because he put a deal together that | could not refuse at the time,” Tasos Touloupis said of Ted Sarris.

The Touloupis family decided to keep the name since Ted’s was already so well known. Now, two decades later, Ted’s is still serving food on a menu very similar to the one Ted Sarris, who is now 93 years old, crafted from the beginning. The couple offers catering and special Ted’s merchandise. In 2018, they started serving food for film and TV productions working in Birmingham.

Not only does the couple enjoy serving others, but they also like helping others.

This week, the couple is donating all of its dessert sales to three different organizations. Those groups are: ATeam Ministries, an organization that provides support to families fighting cancer; Blanket Fort Hope, which aims to support child trafficking survivors; and ELI Thrive, an organization dedicated to helping East Lake residents thrive. All pie slices are $4.09.

A cooler behind the register is full of slices of homemade pies, including coconut cream pie, strawberry cream pie, lemon ice box pie and chocolate pie. Tasos Touloupis uses a special recipe to make the restaurant’s cooked rich banana pudding. They also offer chocolate chip cookies and oatmeal cookies.

Tasos Touloupis credits his determination to keep Ted’s going, despite two recessions and the pandemic. He remained committed to uphold the Ted’s Restaurant legacy. “No matter how many times we faced financial battles with the economy, my wife and I were determined we would not close,” he said. “We said we would find a way to stay alive and to stay relevant with the community.”

“And the community responded,” he said. “I’m so thankful. All of my customers know my personal life and my family. They see us every day … and those connections create a comfort zone for the customer.”

Ted’s is open Monday – Friday from 10:30 am to 2 p.m. for lunch. They offer brunch from 8 a.m. to 2 p.m. on Saturday. For more information about Ted’s, visit www.tedsbirmingham.com.

Original source can be found here