All language subtitles for A Greek Recipe for Romance 2024 1080p WEB-DL HEVC x265 BONE_Subtitles01

OK, great, I'll set it up.

Thank you.

Have a good day.

Abby, you're early,
thank goodness.

Pluto must be in retrograde
because today is not aligning.

OK, Katie.

Breathe.

OK, good.

What's going on?

A pipe burst in the
middle of the night.

And the East Ballroom is
closed until someone can

get the water turned back on.

Maintenance said they can't get
someone here until tomorrow,

and there's a wedding at 6:00.

OK, pipes always burst
in the middle of the night.

That's just the law.

So I will handle that.

What else?

The Japanese ambassador
is unexpectedly

arriving in two
hours, but there's

someone in his usual suite.

I see.

Hello, Mr. Stevens?

This is Abby Dolan,
the assistant manager.

We just want to thank you
so much for being such

a loyal customer and
offer you a free upgrade

into the penthouse suite.

OK, great, we will send
somebody up for your luggage.

No, thank you.

[SIGHS] Thanks, Abby.

You're going to be
a great manager.

[LAUGH] Don't jinx it.

They haven't offered
it to me yet.

Oh, it's my mom.

I've got to take this.

Oh my gosh, Mom, where are you?

Oh, just in a little
cafe down the street.

Mm.

- I'm envious.
- See?

Another reason you
should come visit

your lonely mother in Greece.

It's been two years, and
you still haven't come.

And plus, you'll finally
get to meet Yannis.

I know.

I'm sorry.

Things here have just been so crazy.

Anyway, I wanted to
wish you luck today.

Thank you.

I wore my lucky shoes just in case.

What is that you're eating?

It's a breakfast wrap.

It's so sad and flat.

Can't you get real food in New York?

I don't have time for anything
that I can't eat with one hand.

Speaking of which, I have to go because

I don't want to be late.

Good luck, honey.

I know how much this
promotion means to you.

You've worked so hard.

You deserve it.

Tell him your mother said so.

OK.

All right, love you lots.

Love you more.

Bye.

Abby, what happened?

Downsizing.

I think you were right about Pluto.

I'm so sorry.

What are you going to do now?

Abby, sweetheart, I
can't believe you're here.

Mom, it's so good to see you.

You must be exhausted.

Are you doing OK?

I'm OK.

You want a coffee and a koulouri?

I have no idea what that is, but yes.

So you're telling me I have two weeks.

Yes.

You can't be serious.

Yes, you need to serve
food on the premises,

or the zoning will revert
back to residential.

Can I file for an extension somehow?

The place has been vacant since
I inherited it 10 years ago.

You can't just turn around and
open up on a moment's notice.

Sorry, but no.

It's not right for you
to do this with no warning.

They have sent multiple
notices to your address.

I've been in Paris.

Sorry.

Is it always so quiet here?

Pretty much.

Life here is calm.

It's nice.

I can see why you and
dad wanted to retire here.

Moving to Greece was the
best decision I've ever made.

I just wish we'd decided to do it sooner

while he was still with us.

Sorry, Mom.

Do what you love.

Don't wait for the time to be right.

This isn't quite what I pictured

when you said koulouri.

They're everywhere here.

And you can kind of
eat them with one hand.

Yannis turned me on to them.

I hope you like Yannis.

I look forward to meeting him.

Good, because he's
invited us to his farm

for dinner tomorrow.

And he says he has a
special treat planned.

Sounds like fun, Mom.

Oh, come on.

Uh, I think your car had a baby.

It looks like we aren't going anywhere.

I thought I escaped this sort

of thing when I left New York.

I'll go see if the owner's inside.

Be right back.

Excuse me.

I'm sorry.

Is this your bike?

Yeah.

Can I go now?

You're blocking my mom's car.

I'm leaving, but you're in my way.

Well, there's plenty of other places that

you could have parked instead.

And there are plenty of other bikes

you can stand in front of, too.

Can I go now?

Fine.

Thank you.

Theo.

Dad.

Hi.

I've been trying to reach you.

I hear you're back in Greece.

I only just got here.

And where is here?

The villa on Syros.

Sofia's villa?

Yeah.

What happened to school?

I'm going back.

Don't worry.

Theo, you need to finish what you start.

It's time to stop playing.

I know you want me to
come work for the company.

But I'm not ready to give up on this.

I think I've indulged your hobbies long enough.

Goodbye, Dad.

Wow, so this is Seeking Syros.

It's--

This is it.

I wanted to make a splash and
let people know we were here

and open for business.

Come on in.

Oh, hello.

Abby, this is Cassia.

She's my best employee.

I'm your only employee.

Nice to meet you, Abby.

I've heard a lot about you.

Thank you.

It's an honor.

I think.

Cassia is my certified local.

I know what's going on in this town.

So you grew up here?

I've lived here all my
life, except when I went

to Athens to study accounting.

Really?

Yes, I have a degree in accounting.

But she likes the real estate business more.

That's true.

I'm going to show Abby
to her room, Cassia.

We'll talk later?

I'm sure you must be jet-lagged.

You're going to pass right out.

I made up the loft for you.

The ceiling's a little
low, but you'll love it.

Actually, I'm--

I'm not that tired.

I think I'll work on
my resume before bed.

Ugh.

It's beautiful.

Jackie, you didn't tell me you were

bringing an angel to lunch.

Yannis, this is my daughter, Abby.

What a delight it is to
finally meet you, Abby.

It's a pleasure, Yannis.

Welcome to Greece.

Jackie, Panos, Maria, and Abby.

Hi.

You see this table?

Yannis made it.

Everyone, I would like
to introduce our chef,

Theo Christodoulopoulos.

Theo is the son of a dear
childhood friend, Sofia.

He's just arrived back in Greece
directly from Le Cordon Bleu.

And he's preparing for us a
classic Greek meal in honor

of my lovely Jackie's
daughter, Abby, who

is visiting us from New York.

For starters, I have
prepared dolmadakia, which

is made with fresh grape leaves
and rice infused with dill,

fava with caramelized onions,
and fire roasted red peppers

hummus.

Please, enjoy.

Thank you.

So, you're a chef.

And you are the guest of honor.

Of course.

It's just my luck today.

Mhm.

Though your parking may be atrocious,

your cooking is spectacular.

Thank you.

Though your customer service could

use a little bit of a makeover.

You know what could
use a makeover is

that building your mother owns.

You know, the one you need
sunglasses to look at.

Eh.

I'm surprised nobody
has filed a complaint yet.

I just hope our car's not
blocked in when we leave.

Wait.

Come here.

Try this.

Oh my gosh, that's--

that's amazing.

What is this?

It's dakos, a traditional
Greek bite from Crete.

Look, don't think that you can just

feed me instead of apologizing.

Mhm.

I thought this place was a cafe.

I mean, I guess there's a lot
of cafes, so maybe I'm confused.

Thank you.

Oh, no, it is.

But here, most of the cafes
serve cocktails at night.

Clever.

Yia mas.

Yia mas.

OK, so tell me, since you
have a degree in accounting,

is my mom's business in trouble?

I don't know if I'd say it's in trouble.

But it's--

Not great.

Oh, no, no, it's definitely not great.

Your mom is very stubborn.

Believe me, I know.

She needs to make some changes.

Starting with that pink paint.

I assume you know that everyone hates it.

I told her, but she needs to hear it from you.

Oh, sorry, one second.

I need to take this.

Katie.

Abby, I hope Greece is amazing.

I'm on a mission.

I'm going to get your job back.

I thought they gave my position to Joan.

Listen.

I just heard that corporate is looking

for someone in franchise development,

and they're talking about you.

What does that even mean?

They're going to give you a
call to schedule an interview.

But they're going to ask you
about restaurant experience,

since the job would be opening restaurants.

Do you have any?

I know nothing about restaurants,

and I've certainly never opened one.

But I'd be willing to learn.

They're coming.

I got to go.

OK.

Sorry about that.

I didn't mean to eavesdrop, but did

you say you need experience
with a restaurant opening?

Yes.

I have a friend who's
opening a restaurant soon

and could use a hand from someone

with management experience.

Hiring a manager?

More like a partner.

I don't know.

Meet him.

What do you have to lose?

Meet her.

What do you have to lose?

Everything, Cassia.

My mother's legacy, I can't mess around here.

And you think you can do everything.

Look.

I know someone who has
experience managing hotels

and could help you get
the place open on time.

Hotels?

What does that have to
do with a restaurant?

I don't need any help.

Yes, you do.

Don't try to do it all yourself.

What do you have experience managing?

That's not the point.

You could just focus on the food

and let her handle the business side.

Everyone wins.

Over here!

Oh, great.

Abby.

It's Theo.

You know each other?

I wouldn't go that far.

What are you eating?

A jy-ro.

I microwaved it before I came.

Microwaved gyros?

Yeah.

OK, no, no, that's trash.

That's mine.

If you're going to eat gyros,
you're going to do it right.

OK, Cassia, I don't think this is the right fit.

Hey!

Probably not, but I can't let you eat that.

Come on, I'm doing you a favor.

Let's go.

Try that, and tell me this
isn't a different experience.

Mm, OK, this is amazing.

See?

Theo knows food.

That I don't doubt.

And Abby knows how to manage a business.

Tell him.

Well, I basically managed a hotel

in Manhattan for six years.

You have to serve food
by next weekend, right?

And you have to be able to talk
about restaurant experience

for your job interview.

It's meant to be.

Hmm.

But do you actually need help?

Like, do you really want to open a restaurant,

or are you just doing all this to keep the zoning?

It's been my dream for years to reopen

my mother's restaurant.

Well, I'm not going to pretend to know

anything about Greek food.

And I'm not going to pretend I know anything

about customer service.

But why do you want to
work on my restaurant?

Well, first of all, it would be our restaurant.

And because I want to
create something that

has a lasting effect on people.

So maybe I do that here,
and then I take the job

experience back home with me.

So you'd help me get
started and then leave?

Worst-case scenario, I
annoy you for two weeks.

This is going to be a lot of work.

I don't do anything halfway.

Trust me.

OK, Abby Dolan, let's try this.

OK, Theo Christo-doodle-monopolous.

Christodoulopoulos.

That's a lot of syllables, but I'll get it.

All right, I'll show you the place,

and we can talk about it.

Hey.

Theo Christodoulopoulos?

I'm using my mother's name while I'm here.

Why?

You never used to do that.

The Pappas name comes
with so much baggage.

Here, I'm anonymous.

So you want me to keep your secret?

At least for a while longer.

Before I inevitably have
to turn back into a Pappas.

Yeah, like a pumpkin at midnight.

Nikolas, how can I be helpful today?

Have a seat.

Dimitris, you remember when Theo worked here.

Sure.

He's very smart.

When he applies himself.

Theo has left school in Paris.

He's living in Sofia's villa.

I told him he should come back
to Athens, but he ignores me.

How can I help?

I know you've got other work to do,

but I need a personal favor, Dimitris.

You know I would do
anything for you, Nikolas.

I need you to go to Syros
and get Theo to come home.

I told him that if he isn't going

to pull his own weight, that I wasn't going

to support him any longer.

You really think he's going to listen to me?

I think he will have to.

He lives in the villa now, and that villa

belongs to the company.

Pay him a visit.

He won't last long on his own.

I like the color.

I think it expresses your
mother's vibrant personality.

The pink has got to go, Yannis.

Everybody hates it.

Yannis doesn't hate it.

No.

Oh, and has Yannis
bought any houses from you?

It gets attention.

Yes, but it gets the wrong attention.

If you're going to sell the island feel,

you need to show that you understand it.

No offense, Mom.

OK, I'm convinced.

Well, then so am I.
And I'm ready to work.

Thank you, Yannis.

The end of an era.

The beginning of an era.

Why didn't you tell me that your
business was having trouble?

I didn't want you to worry.

And I still don't want you to.

I'll be OK.

OK.

So you're having trouble finding clients.

It's not like my reputation
back home travels with me.

You know, I can do some
work on your website,

make sure that it shows
up on Greek searches.

How do you do that?

I'll handle it.

Just show me how to log on.

Theo?

Hi.

Oh.

This is the place.

Try the light.

I was worried about that.

That's OK.

We can fix that.

I deal with this sort of thing all the time.

So this was your mom's place?

It belonged to her family.

My yiayia and papou practically lived here.

My mother gave it to me when she died.

I'm sorry.

How long?

Next spring will be 10 years.

Wow.

I know the feeling.

I lost my dad when I was in grad school.

It doesn't get better, but it gets easier.

All right, let me show you my favorite room.

I think this is where I learned to love food,

watching-- watching the way they transform

the ingredients into something
personal and special.

It's an art.

I always just pictured a lot
of chopping onions and yelling.

Well, there is a lot of chopping

onions and peeling potatoes.

But the yelling isn't required.

OK, well, we have the location,

the space, a decent chef.

Now all we need is decor,
furnishing, our permits,

ingredients, and a menu.

Oh, is that all?

Baby steps.

Oh, I collected some of these
menus from local taverns.

That way we can create our own menu.

Tavernas.

What?

Not taverns-- tavernas.

Oh.

Besides, we don't need to
know what they're serving.

Well, you should always know what

your competition's serving.

But I know Greek food.

I'm sure you do.

But I just thought this would
be a good place to start,

you know?

That way we can go through everything

and see what's popular.

Oh, and spanakopita has to be on the menu.

It's my favorite.

Everyone has spanakopita.

Exactly.

All of these places serve Greek salad,

but only two serve dakos.

It's the same ingredients, you know?

Added variety without the added expense.

I like to work differently.

OK.

How's that?

When I cooked for Yannis, I
went to the market that morning

and picked what looked best and freshest,

and then created a menu
based on those ingredients.

And that works great for specials.

But that's not really how a menu works.

Why not?

Because people have preferences.

Like they want choices, options.

True.

We need a menu.

All right.

I'll take a look at this.

Thank you, Abby.

Hey.

Ah.

Hey.

OK.

Dimitris.

Boo.

How'd you get in here?

I have a key.

This belongs to the company, remember?

It would be nice if you'd let
me know that you were coming.

Why?

So you can avoid me, like
you avoid your father?

Perhaps we could have some
coffee while you and I discuss

about some serious business.

No sugar.

He won't sell the villa.

Oh, he is selling the villa.

I should have seen this coming.

Theo, Theo.

Why do you insist on making this so difficult?

Can you deny that since you were born,

you've gotten everything you ever desired?

But does that mean I should have no say

in what I do with my life?

When you came to work with us after college,

anyone could see your potential.

You really connected with people.

And your father, I could see the pride in his eyes

whenever you would speak at our meetings.

If you come back now,
by the time he retires,

you will know enough to
run the business yourself.

I'm sorry.

That's just not what I want.

You've been in Paris for how long?

Almost three years.

What do you call a person
that moves from one thing

to the next and to the next?

A seeker.

I was thinking more along
the lines of a drifter.

Please deliver a message to my dad.

Tell him I'm not moving back to Athens.

I'm staying here to open the restaurant.

Opening the restaurant?

How long do I have?

We'll be listing it as soon as possible.

Great.

So he's kicking me out.

Mm, no, he's not kicking you out.

He just, um, needs you out of the way of the sale.

What's the difference?

The way I say it doesn't sound as harsh.

This is the best thing for you.

And, uh, just for the record, I look

forward to welcoming you back.

This place is a dream.

The booths back at home sell,
like, knockoff sweatshirts

and cell phone cases.

I've never actually been here before.

Really?

I-- I thought you were from the island.

I spent a lot of time here
but mostly lived in Athens.

My parents were not the flea market sort.

My mom is a genius at sifting through the junk

to get to the gold.

I love it.

Each item has its own story, its own history.

Well, I don't even know
what most of these things are.

Like, who would need this--

--whatever that is?

But that's-- that's the beauty of it.

There are things here that you might not want,

but somebody else does.

Like, look at-- who would buy this?

Probably someone with
a leopard-print bathrobe.

So what's that thing for you
that nobody else would want?

OK.

Let's play a game.

I'm going to pick out something
that I think you would like,

and you pick out something
that you think I would like.

OK.

In the meantime, I think we can find

everything that we need here.

It's homey and authentic, like your food.

Do you think my cooking
is a good match with junk?

I'm kidding.

It's perfect.

Let's shop.

Ha.

OK, everything is set and ready for delivery.

Thank you.

You're a great negotiator.

I'm floored.

I think you're becoming Greek.

Well, every table is going
to be completely unique.

All right, so the real question
is, what did you choose?

You go first.

OK.

A spice grinder.

This is perfect.

My yiayia had one just like this.

Mine is not as good.

Stop.

I'm sure it's great.

Mm.

For when you want to burn
the midnight oil, literally.

It's a Greek antique oil lamp, probably

better than our electricity at the moment.

It's gorgeous, Theo.

Thank you.

It was hard to choose.

I don't really know you that well.

Well, we're going to have to change that.

Yes, I think we will.

Abby, you did it.

What did I do?

We are selling the Villa Pappas.

The what?

A mansion belonging to a billionaire.

Congratulations.

I know.

They found me through your website.

Why are they selling it?

I have no idea.

I haven't seen it yet.

You haven't seen it yet?

I haven't had the chance.

Plus, I remember how much you used

to love making trips together
to look at new listings.

Yes, I used to love those trips.

I can't wait.

Wow.

This is amazing.

I told you.

Come on.

Shoot.

Theo.

Abby.

Oh my.

What-- what--

what are you doing here?

I could ask you the same thing.

I'm so sorry.

I'm a real estate agent representing the owners.

Dimitris should have told you I was here.

Oh, you know Dimitris.

I'm sort of taking care of
the place while I'm in town.

I was just making some breakfast.

Would you like me to show you around?

- No, no.
- Yeah, that'd be great.

We can come back.

Just give me a moment
to put some clothes on.

OK.

Was that the chef from Yannis's?

Sure was.

All right, come on in.

Welcome to Villa Pappas.

I remember you, by the way.

I'm Jackie.

Sorry I didn't introduce myself.

Your food was delicious.

Theo.

And thank you.

I hope we'll see you at our restaurant opening.

Um.

So, uh, how-- how do you know the Pappas?

Eh, it's a long story.

Well, I've never met anyone
who knew a billionaire,

so I'm--

what are they like?

They're just like normal people, really.

But then they do things like
sell the house you're staying

in without notice, and--

It sounds harsh.

Yeah, they can be kind of harsh.

Shall we?

This is beautiful.

The patio.

Wow.

This could be a hotel.

Or a restaurant.

Mrs. Pappas designed the villa
specifically for entertaining.

They used to have big gatherings here.

She invited people she thought that were

interesting, smart, creative,
and encouraged them to talk.

And finally, as Abby might
have guessed, my favorite room.

Oh, the kitchen.

Yes.

The acoustics make it very easy
to hear each other in a party.

That's very interesting.

If the kitchen were a little bit bigger,

it could really be a hotel.

Or a restaurant.

It was great to see you again,
Jackie, though I apologize

for the unique circumstances.

I'll make sure and call in the future.

Theo.

Hey, nicely done.

Tomorrow, I'd like to show you how

I would prepare the menu, OK?

OK.

OK.

Bye.

So I sense you two know each other.

We do.

Is there something I should know?

What's this business about a restaurant?

Cassia hooked me up with Theo, and I'm helping

him open up a restaurant.

What?

Look, I need the experience for a job interview.

And, um, yeah, long story.

So you and Theo are
opening a restaurant together

while you're on vacation in Greece?

I mean, my boss did clear my schedule, so--

Abby, you never cease to amaze me.

You're not upset?

Upset?

No.

Just be careful not to get too
invested in something you can't

get out of if you need to.

I won't.

Yannis.

What are those?

Pink roses, to remember your pink building by.

Oh, Yannis, you're so sweet.

So who's ready for some sightseeing?

Oh gosh.

Hey, Theo.

I got your message about the delivery.

My message said we should
meet tomorrow morning.

I know.

I just wanted to see how
all of our new old junk

looked in the space.

Plus, we have inspection in a couple of days,

and I want everything to be perfect.

So let's get to it.

Well, would your mother have liked it?

She would have said,

What does that mean?

I love it.

So, this is an olive tree.

I want to show you how to make olive oil.

Oh.

So we have to make it?

We can't just buy it?

I'm messing with you.

You like doing that, don't you?

Yes, I do.

So show me how it's done.

OK.

Let's get picking.

Now, we rinse off.

What?

We rinse off.

Mm.

Hey!

The olives, we rinse off the olives.

Even though that was nice.

It's hot today.

You liked it.

Uh-huh.

No, Theo, don't you dare.

This is a lot of work, isn't it.

Sweat and tears is your way to
say thank you to the olive oil.

My yiayia used to say that.

Oh.

Your mother's side or your father's side?

Mother's.

And she was from the island?

Yeah, fourth generation.

And your father was from Athens.

Yeah.

And does he love food as
much as your mother did?

No.

Not as much as her.

I got to show you something.

OK.

Hey.

Are you ready to get some ingredients?

Is that how we're getting there?

My faithful steed.

Can it even hold two people?

Of course.

Here, try this.

Olives and oranges are in season right now,

so we could create a menu
around these ingredients.

How do olives and oranges go together?

OK.

Imagine light-as-air white fish
cooked with spicy green olive

juice, nectarines drizzled with honey,

and olive oil cake topped
with sweet candied oranges.

My stomach's growling
just thinking about it.

So what's that for?

Your favorite-- spanakopita.

I thought you didn't want to make spanakopita

because everyone serves it.

There is a twist.

I'm going to add amfissa olives
and use kefalotyri cheese

instead of feta.

It's richer, bolder, and more vibrant.

Mm.

Do you want to help brush on the butter?

Uh-- Sure.

Here.

Not so fast.

You want an even coat.

There you go.

Go ahead, give it a try.

Oh.

Mm.

Theo.

Hold on.

I know we're skipping around, but I

want you to try my mother's loukoumades

while they're still warm.

Mm.

Nothing captures the memory of that time for me

like this flavor.

So, what do you think of everything?

I think when word gets out about your food,

people are going to be lining up and down the street

just to get a table at the restaurant of Chef

Theo Christodoulopoulos.

You got it.

We are in business together, so I

should probably know your name.

So, Abby, this is how I would prepare a menu.

Some staples, like the loukoumades.

The rest of the menu will be based

on what I can find each day.

This is phenomenal.

Maybe have three options, just so people can

choose based on their taste.

I can do that.

OK, let's figure out what those staples are.

Let's get to work.

Cheers.

Cheers.

So, tell me about the hotel.

What do you want to know?

I don't know.

What's it like working there?

If you can imagine it, it happens.

Really?

And some things that you can't, too.

There was this one time a guy snuck three

cockatiels into the hotel.

They got loose on the 12th floor,

and it took us all night to try and catch

them with a bed sheet.

You got them?

Yeah, eventually.

But do you like it?

The corporate side of things
can be challenging, creatively

speaking.

But yeah, I love it.

I get that.

Have you ever had a corporate job?

Yes, I have, after college.

I guess that's part of what
made me want to do this.

It's something of my own, something

I can really put my stamp on.

And I want you to feel like
this is your restaurant too.

It's your mother's restaurant.

It was my mother's restaurant.

But it was her parents' restaurant before that.

Now it's ours.

Well, that's a bit much.

No, it's not.

By choosing the antique items, the design,

you're creating a feeling, an energy.

We are making a real restaurant, Abby,

not something that gets you an
interview and gets me a permit.

Remember, I do have to go home after this.

You're creating something
that will outlast your visit.

I like the sound of that.

The sky is so clear.

Every time I come back, I'm
surprised by it all over again.

There's no stars like this in Paris.

Or New York.

What was that?

No way.

What time is it?

You don't want to know.

Oh.

Did we stay up all night?

We did.

How's everything going with the restaurant?

Pretty smoothly, considering.

And with Abby?

You two seem to be spending
a lot of time together.

Well, that's usually what business partners do.

If business partners get

romantic home-cooked meals, I'm
definitely in the wrong field.

It's all part of the process.

Abby can't sell my food if
she doesn't know who I am,

as a chef.

Have you told her you're a Pappas yet?

No.

You know you're going to
have to tell her eventually.

I'm surprised no one else has.

So what do you think, I try to keep

a more classic feel to highlight
the entertainment value.

Yep, it looks great.

Have you gotten any interest yet?

Quite a lot, actually.

I think we should hold an open house

and say that we'll be taking the highest

and best offer afterwards.

That sounds great.

What about next Saturday?

Uh, let me see.

It will conflict with Theo's opening.

But I think we can make it work.

Theo's opening?

Of the restaurant.

Uh, Theo Pappas?

Theo Christodoulopoulos.

He said he knew you.

Ah, Theo Christodoulopoulos
Pappas is the son of Nikolas

Pappas, the villa's owner.

Should we pick another day?

No, it should be fine.

I'll check in with Theo soon.

But I appreciate your forward thinking.

Yannis was right to suggest
you broker the sale.

Mm.

Good morning.

Mm, good morning.

Mm, late night.

Just lost track of time.

Abby.

How much do you know about Theo?

What do you mean?

Do you know who his father is?

No.

Should I?

His father is Nikolas Pappas.

Oh.

Should I know who that is?

Nikolas Pappas of Villa Pappas.

He's like a Greek Kennedy, minus the politics.

Why-- why wouldn't he tell me that?

I'm sorry you found out this way,

but it seemed like something you should know.

Yeah, it does.

You OK?

I mean, as far as secrets
go, it could be a lot worse.

But knowing that your business
partner is a billionaire

could be quite useful.

Maybe that's why he
doesn't want you to know.

Hm.

Well, I'm-- I'm sure he has his reasons.

But maybe I can get him to tell me himself.

Anyway, uh, thank you for telling me, Mom.

Abs, you're dating the
heir to a boating empire.

We're not dating.

You should be.

Theo Pappas studied at Oxford University

before working for his family's
shipping company, which

he's next in line to take over.

I mean, he said his dad was intense.

But geez, look at this guy.

Katie, this is crazy.

What am I-- what am I doing?

You know, not for nothing,
but if you wanted restaurant

experience on your resume, opening

a restaurant with a billionaire
celebrity chef is pretty good.

Mm.

Well, I hadn't really thought about it that way.

Abby.

Look what just got in.

Dimitris.

Don't worry.

I'm moving out of the villa.

I heard you were reopening Sofia's restaurant,

but I didn't want to believe it.

She left it vacant for a reason, you know.

Yeah, because mom left it for me.

No.

Because she could not bear to see anyone

but Sofia in that kitchen.

I also spend a lot of time in that kitchen.

Pretty much every opportunity I got, I was running

around this restaurant helping.

Theo.

You have already broken your father's heart

by leaving the family business.

Why do you want to cause any further pain?

This was a family business too.

My mom would open the place every summer,

even after she got married into the Pappas family.

It was her passion.

And what better way to honor
her memory than for her son

to continue that legacy?

He would understand if he came down here.

Your father wants you back in Athens.

At this point, I think I've made myself clear.

And I suggest you reconsider.

Hi, Dimitris.

I'm checking in on your progress with Theo.

He has left the villa, and
they're planning an open house

for Saturday evening.

Has he left Syros?

No, not yet.

Can I expect him home any time soon?

I just need some--

some extra time to convince him.

I'm counting on you, Dimitris.

Theo.

OK, so, I have an idea.

Are you sleeping here?

Yes.

I moved out of the villa last night.

Theo.

It's fine.

Uh, what's your idea?

OK.

Um, well, we-- we treat the restaurant

as an event, not just a meal.

So initially, it's invite only.

And we prepare a couple
exclusive items each day.

We let people talk to each other, and--

and we grow by word of mouth.

That's a great idea, Abby.

What's wrong.

How is this possible?

What?

Show me.

It says I owe 10 years of
city taxes before we can open.

How much is it?

Oh.

We need to open in two days.

I think you're going to have
to bite the bullet and pay it.

I mean, we can dispute it
later and try and get a refund.

I don't have that kind of money, Abby.

Well, do you know anybody that does

who could maybe loan it to us?

No, I don't.

Or at least not someone who would.

OK.

Well, um, you try and think of somebody.

And I'll try and think of
somebody that can help us, too.

I've done some-- some small fundraising,

so we'll figure it out.

Yes, thank you so much for taking my call.

Yannis tells me that you have the best

olive oil on the island.

Yes.

Well, we are opening up a
restaurant this Saturday

and looking for an investor
for some last-minute expenses.

Oh, I see.

I'm-- I'm sorry to hear that.

Did I mention the chef is Theo Pappas?

Yes, that Theo Pappas.

Anos.

Theo.

Nice to see you.

Nice to see you too.

This is Abby.

Hi.

Do you have this year's Serifiotiko ready?

We just bottled it.

It's in the tasting room.

Set-a-fude-- what?

Serifiotiko-- it's a Syros specialty.

We make it using only our own grapes,

and it's one of our best sellers.

Let's go to the tasting room.

Thank you, Anos.

So this is made in small
batches from mavrodaphne grapes.

It's different but in a good way.

You'll see what I mean.

OK.

Reminds me of a port dessert wine.

Spot on.

It's full-bodied, sweet, bold, which is why

you need a cheese to match--

something stinky.

Stinky?

The sweeter the wine, the stinkier the cheese.

Here.

Try kopanisti, the Greek blue cheese.

OK, that works.

Now you are going to try...

So I think I found an
investor to cover our costs.

An investor?

Yannis introduced us.

They're going to cover our costs
so that we can open up on time.

What do they want from us?

All they want is for us to exclusively

serve their olive oil.

Their olive oil?

I-- I know it's not the olive oil that you make.

But it's good quality, and they're

willing to pay us to use it.

I can't agree to use an
olive oil I haven't even tried.

Olive oil is nearly never the same make.

If we don't raise the
money, then we can't open.

At-- at least try it.

Abby, we have our own olive oil.

We're going to have
to make some compromises

in order to make this work.

Opening up a restaurant in two weeks is hard.

There must be a different way
to come up with the money.

OK.

Well then, you tell me, Theo.

What do you mean?

I know that you're a Pappas.

Here I am trying to raise
money for your restaurant, when

secretly you're a billionaire pretending

like you can't afford it.

I'm not pretending, Abby.

My family is rich.

I'm not.

There must be a different way to come up with--

Do you know how hard it
is to get a sponsorship?

The only way that I was able to
do that was by using your name.

You used my name to sell olive oil?

No, I used your name to save our restaurant.

I didn't say you could do that.

No, of course you didn't.

You didn't even tell me your name.

I had to find out myself.

I was going to tell you.

I just wanted you to get to
know me for who I really am.

You know what?

This whole thing was a mistake.

Yeah.

Maybe it was.

OK.

Well, the olive oil and the check

are being delivered tomorrow afternoon.

So you can either cash it or figure

out something on your own.

Good luck.

How do I do this?

You've got to be kidding me.

Please, please, Wi-Fi, Wi-Fi.

Livin' Large, Livin' Large.

That must be you.

OK.

OK, OK.

Please no password, please no
password, please no password.

Yes, OK.

Hello, Abby.

Hi, Thomas.

I'm-- I'm so sorry I'm late.

The Wi-Fi is down all over the island.

I actually had to borrow
some from a nearby ship.

Resourceful.

Where are you?

I'm in Greece.

Our grand opening is actually tonight.

Congratulations.

Thank you.

Our concept is an elevated
farm-to-table experience.

Our chef is actually somewhat of
a local celebrity, Theo Pappas.

He's not known in the culinary world yet.

But I've been able to
leverage his name recognition

in order to build a brand.

Well, that does sound very impressive.

I think you'd fit right in here.

Branding is what we're all about.

This is the private line of Nikolas Pappas.

Leave a message, and I will return your call.

Hi, Dad.

I know our last conversation
didn't end on the best note.

But I want to talk to you
about something important.

It's about Mom.

I know this may be hard to hear.

But this past couple of weeks, I've

been fixing up mom's restaurant.

It's been my dream since I
went to the culinary school.

So I didn't expect it to happen so fast.

I know you don't approve of my career choices.

But our grand opening is tomorrow,

and it would mean a lot if you came.

I'll hold your table for you just in case.

You know the one.

Anyway, got to go.

I love you, Dad.

Oh my gosh.

That's fantastic.

And when-- when do you need to know by?

OK, great, I'll give you a call.

Thank you.

OK, bye.

And?

Good news?

- I got the job.
- Oh.

Congratulations.

I thought that was what was happening.

Tell us all about it.

When does it start?

Next week.

Are you going to take it?

I mean, I should.

The salary is great.

I would have more responsibility.

You don't sound too excited.

No, I-- I am.

It's-- it's a great opportunity.

I'm just still processing.

But?

No buts.

No buts.

This is-- this is the job that I wanted.

Actually, it's-- it's better
than the job that I wanted.

Just, in New York, I was just
a faceless assistant manager.

And here, the restaurant
feels so personal, creative.

Well, whatever you choose
to do, I support you.

Thanks, Mom.

Oh, Abby, I'm so excited for you.

It'll be like you never left, only better.

Theo?

No.

Thank you for coming.

Of course I came.

We have the inspection tomorrow.

I don't think we'd pass like this.

Look, I'm sorry for the olive oil thing.

I-- I should have checked with you first.

No, I'm sorry I overreacted.

You haven't gone and hired
a new manager yet have you?

Well, I thought about it.

But then, I cashed the check.

OK.

Well, then, are you ready for some repairs?

There's still no one else
I'd rather have by my side.

Well, there's no place else I would rather be.

Is that my lamp?

We're burning the midnight oil.

OK, try it now.

I'm afraid to breathe.

I think we fixed it.

I've never patched a ceiling before.

You're a quick learner.

We make a good team.

We do.

Church bells.

It's dawn.

We did it again, didn't we?

We did.

Well, today's the big day.

Are you ready?

Yeah.

I need to get to the market and start

looking for the ingredients.

You?

I'm going to go to the
wood shop, pick up our sign.

And then I'll meet you back
here for the inspector.

No.

You need to take a trip with me.

What do you have in mind?

You'll see.

I'm not sure we have time for a trip, Theo.

We do.

It's essential.

OK, what is it?

Wow.

Theo, what is this place?

Ancient amphitheater.

It was built in the sixth century BC.

It gives you a whole
different perspective on time.

It's like our own private ruin.

This is where I go when I want
to be alone or I need to think.

I mean, it's-- it's incredible.

But why did you bring me here?

Well, it feels kind of silly now.

You can tell me.

OK.

I started coming here
at the end of the summer

every year as a kid before
I had to go back to Athens.

I would stand right in the middle

and imagine the energy that
people had focused on that spot

over the centuries.

And I would make a wish.

I thought it was good luck.

I don't really believe it, but I still do it.

It's like my lucky shoes.

Come make a wish with me.

Let's do it.

Can you feel it?

Mm-hmm.

Did you make wish?

I did.

Good.

Now for the fun part.

Sorry I'm late.

Theo, what-- what's wrong.

We didn't pass the inspection.

What?

We fixed everything.

My father must have paid someone off.

We can cook here, but we can't serve.

We're finished.

OK.

Um, let me think.

I never should have called him.

Do you really think he would have done this

to you, when we're this close?

I suppose not.

It's different than the villa.

He wouldn't do it.

The villa.

That's it.

What?

We can set up tables at the villa and open there.

Everything we bought is here.

OK, then-- then you prepare the food here,

and I'll drive it up.

If I don't serve, I'll lose the zoning.

We-- we can fix that later.

What if we can't?

Then we fail, and we're no worse

off than we are right now.

We're opening this restaurant.

Hey, Mom?

Are you here?

Abby, is everything OK?

Mom, I have a huge favor to ask you.

What's that?

I know the open house is tonight.

But our restaurant didn't pass the inspection

for some made-up reason, and
we need some place to open.

We were thinking of opening here.

Open here? What?

No, listen, it's perfect.

OK, we-- we prepare the food at
the restaurant and drive it up.

We'll cater the open house.

The restaurant guests can either
eat downstairs or on the patio.

I mean, you said yourself that you wanted

to showcase how this place could be

shown for entertainment, right?

It's perfect.

Abby.

Well, I love it.

Well, Theo is a Pappas, right?

He is.

And I can't say no to one of the owners.

You left the table by the window, right?

It's set for your dad and your dad only.

Thank you, Abby.

Villa Pappas.

Here we have beautiful 1920s antique chandeliers,

heated flooring.

Mm.

Enjoy.

One la vonvole and one more dakos table 5.

Coming right up.

Call you back.

Dimitris, welcome.

Everything is going beautifully.

Jackie, what's going on here?

Didn't Theo tell you?

How's it going?

Everybody is raving about the food.

Has my dad come?

I'm sorry, Theo.

Anyway, take those before they get cold.

OK.

Yannis, thank you so much for your help tonight.

I don't think we could have
done any of this without you.

My mom's very lucky she met you.

- Thank you.
- Oh.

Tonight was a huge success,
more than if we had

just had an open house alone.

I'm sure the villa will sell.

Oh, we've already gotten
several offers, including

one well above asking price.

Well, I guess it's done.

Jackie, thank you very much.

Thank you.

Well, we did it.

I always dreamed of having a restaurant.

But in the back of my mind, I
doubted that a night like this

would ever come.

I know this may not work, and
we might lose the zoning here.

But it doesn't seem like a failure to me.

This night was truly special.

Thank you.

Well, I'm honored to have been a part of it.

I don't know what's next for us.

But I want you to know that I like

everything about you, Abby.

The time we have spent together
has been some of the best

time of my entire life.

Getting to the opening night was hard.

But I think I made it harder so I could

spend some time more with you.

This might sound crazy, but I've
even started to imagine what--

I-- I got a job offer.

You did?

When?

They called yesterday.

I didn't even know you had the interview.

I think I'm going to accept it.

It starts in a week, in New York.

Is that what you want to do?

It's what I have to do.

Otherwise, I'm afraid I'm never going to leave.

Would that be so bad?

This isn't the life that I
envisioned for myself, Theo.

It's time for me to go home.

I'm afraid, Abby.

Of what?

Running the restaurant alone, my father

shutting it down, failing.

But mostly, afraid of losing you.

We both knew that this moment would come.

I don't know what to say.

I leave in the morning.

You don't need to say anything.

I've never been very good at goodbyes.

Am I too late to eat?

You're right on time.

Let me show you to your table, Mr. Pappas.

Here you go.

Oh, yes.

I know this spot well.

Thank you for coming.

It means the world to Theo.

Your mother's recipe?

You know, Theo, I haven't been back here

since your mother passed away.

I know.

I almost didn't come.

I know you want me to--

Not because of that.

I didn't want to risk the memories I have

of this place, of her in it.

I was afraid that coming here and seeing

it again might make them fade
away, might replace them.

But I'm trying to do the opposite of that.

I see that--

now.

And you're right.

You are sharing what she loved with others.

You made the right decision, Theo.

This may have been the finest meal I've ever had.

Thank you, Dad.

I brought you something.

Mom's recipes.

There's no better place to serve them than here.

About the restaurant--

Call the inspector tomorrow.

Dimitris seems confident that everything

will be OK this time.

Theo?

Theo.

You know, I was, uh--

I was thinking.

What's that?

With the villa sold,
we can't really serve food there.

But we can find someplace else
to serve until the restaurant

opens for real.

We don't have to.

The company sold the villa to my dad.

He bought it and gave it to me.

So does this mean you don't have
to sleep on the floor anymore?

Does this mean you get to stay longer?

I think maybe I should stay here,

see how the whole restaurant thing works out.

I think that sounds like a great idea.

I think I could really learn to love this job.

So could I.