Pizza Tradition
For more than half a century, Greek’s Pizzeria has been serving up a familiar combination of comfort food, community connection and consistency that has helped it become a household name across Indiana. What began in Muncie in the late 1960s has grown into a statewide brand with roughly 40 locations, each one carrying the same commitment to quality while still finding ways to reflect its neighborhood. In Indianapolis’ SoBro district, that balance of tradition and individuality is on full display.
Owned by Mike Bandor and his longtime business partner, Rafael Domenech, the SoBro location opened about a decade ago under somewhat organic circumstances. A previous partner identified the opportunity and brought Bandor and Domenech into the fold to help launch and operate the store. In addition to SoBro, Bandor also owns Greek’s Pizzeria at 71st and Binford in Indianapolis and the original Muncie location. For the duo, who have been friends for roughly 30 years and business partners for two decades, it was a natural fit.
“We were doing good numbers from the very first week,” Bandor says. “And it’s only grown and gotten better since then.”
That early momentum helped establish the restaurant as a neighborhood staple, something Bandor attributes to a disciplined focus on the fundamentals. In a franchise system where consistency is key, delivering the same quality product day in and day out is nonnegotiable.
“If you have a cheeseburger in California, it should taste the same as one in North Carolina,” he says. “That’s how we approach our pizza. We want that consistency across the board.”
Still, Bandor believes the SoBro location stands out, not by reinventing the brand, but by executing it exceptionally well. He says the restaurant consistently ranks among the top-performing stores in the company, a distinction reinforced by a recent accolade naming the SoBro location the No. 1 pizza spot in Indianapolis in an IndyStar poll.
While the menu delivers the classics fans expect, including the brand’s famously addictive breadsticks, there’s another feature that sets this location apart: its upstairs taproom.
The bar, tucked above the main dining area, offers a completely different atmosphere. Inspired by the post-apocalyptic aesthetic of the Fallout video game franchise, the space is filled with detailed design elements that give it a distinctive, immersive feel.
“It’s just a cool atmosphere,” Bandor says. “There are a lot of little details up there that pay homage to the game.”
The taproom also boasts an impressive beer lineup, with 30 beer taps and hard-to-find selections like Maine Lunch, a highly sought-after brew that few establishments carry. Despite its unique vibe and strong offerings, Bandor says the space remains something of a hidden gem.
“I’m amazed at how many people still say they didn’t know we had a bar up here,” he says. “After 10 years, that still surprises me.”
Even so, the taproom has cultivated a loyal following. Regulars from the surrounding neighborhood frequently stop in for a casual beer and pizza, reinforcing the sense of community that has helped sustain the business over the years.
Like many restaurants, the SoBro location faced challenges during the COVID-19 pandemic. The shutdown of in-person dining hit the upstairs bar particularly hard, but the restaurant’s core business model provided a lifeline.
“We were fortunate,” Bandor says. “Being a pizza place, we could still do carryout and delivery. A lot of places weren’t able to survive that.”
Now that the industry is rebounding, the SoBro location is focused on regaining another piece of its pre-pandemic routine: lunch service. After a multiyear hiatus, the restaurant resumed lunch hours on April 1, aiming to reconnect with daytime customers and expand its reach.
“We’re trying to build that business back up,” Bandor says. “Just getting the word out that we’re open for lunch again.”
Beyond daily operations, the restaurant maintains a strong presence in the community through frequent sponsorships and donations. From contributing gift cards and food to local events to supporting fundraisers and youth programs, Bandor says giving back is simply part of doing business.
“We’re constantly sponsoring things,” he says. “People reach out all the time, and we try to help where we can.”
That commitment to community, combined with a focus on quality and consistency, has helped the SoBro location thrive for a decade and positioned it for continued success in the years ahead.
For Bandor, the formula is straightforward.
“Take care of the product, take care of the customer, and stay consistent,” he says. “If you do those things, everything else tends to fall into place.”
For more information, visit greekspizzeria.com.
