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Several months ago, Kouzina co-owner Peter Valis received an email from the show’s production company expressing interest in featuring the restaurant.

After several interviews and going over potential menu items for Fieri to try, Kouzina was chosen and crews filmed at the restaurant over three days in mid-May.

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Fieri also visited the Stamford Diner, Il Pastaficio in Cos Cob, Grigg Street Pizza in Greenwich and Corbo’s Southside Deli in Stamford.

“We offer traditional Greek fare in a laid-back Greek island atmosphere,” Valis told Patch. “We try and bring the Greek island feel to the interior with our food. Our menu is real traditional Greek taverna fare. We don’t really stray away from the items you’d get at any taverna in Greece.”

Kouzina also features an extensive wine and drink menu.

Fieri, and special guest and sportscaster Dan Patrick, stepped into the kitchen with chef Peter Alatsas, who prepared two dishes for them to try: Arni Kotsi —a braised lamb shank served with oven-roasted potatoes and asparagus; and Pastitsio, which has layers of pasta, seasoned ground beef, cheese and a Bechamel Sauce — similar to an Italian lasagna.

The dishes were chosen because they’re complex and there’s a lot of preparation involved, Valis said.

Fieri loved both of them, Valis said, but the braised lamb shank was especially impressive — so much so that Fieri brought the dish up when he called into Patrick’s radio show the following day.

“Dan, I’m gonna tell ya. What we ate yesterday on that lamb shank was probably one of the best lamb shanks we’ve had on the show, and I’ve done 1,500 locations. That was pretty out of bounds,” Fieri said.

Kouzina is prepared for the potential influx of customers after the episode airs. Eateries featured on “Diners, Drive-Ins and Dives” routinely get swarmed following a visit from Fieri.

“We’re ready for it. We have systems in place. We already sell a lot of the lamb shank as it is, as well as the pastitsio and moussaka. We brought in some new equipment, a new oven, so we can really up production,” Valis said. “We’re planning on at least tripling the amount of quantities we’re doing right now for those items.”

Overall, Valis called the experience “amazing.”

Valis and his brother Frank, and their first cousins Michael Tsiahouridis and Sofia Papaioannou, opened up Tomato Tomato in the Shippan area 10 years ago. Their family had always been in the hospitality industry.

“We always wanted to open a Greek restaurant. That was really my biggest goal because it was a lifelong dream. Growing up in a Greek household, similar to the Italians, food is a big part of our culture and dinner time with family and spending time with family,” Valis said.

“Ten years ago we didn’t feel like the Greek concept was as strong as it is now. I think Greek cuisine and the Greek islands and tourism have really arrived, and we thought the timing was great and we found a great location,” Valis said.

Kouzina opened its doors four years ago, and now the group is gearing up for a new restaurant, The Americano, which will be located at 261 Main St., just a few storefronts down from Kouzina in the space where Black Bear Saloon and McFadden’s Saloon used to be.

“The menu offers European & New American classics with a twist, highlighting in-season produce, sustainable seafood, and humanely raised meats. Dishes are dramatic,” the restaurant’s website says. “The music and the view of the park complete the picture. The cuisine, much like the design, is intended to set a new course for the Stamford Foodie.”

Valis said The Americano is anticipated to open about a week or so after Thanksgiving.

For more on Kouzina, check out their websiteor follow them on Instagram.

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