Published on July 21st, 2015 | by Rebecca Long0
Volta: Celebrating 10 Years of Great Greek Food in Oxford
In its ten year tenure, Volta Taverna has become an indispensable part of Oxford’s restaurant scene. From the spicy Greek Pimento Cheese appetizer to the Pork Souvlaki wrap (and the margaritas we all love so), Volta aims to please with its menu (and succeeds). Earlier this year in our “Local Favorites Awards,” locals and students alike voted the restaurant as their #1 Favorite Margarita and Favorite Patio, and #2 Favorite Local Restaurant, Happy Hour, Ethnic Food, and Salad. And in years past Volta has persistently placed in the list of top three winners for these categories. The atmosphere isn’t to be beat—Volta promises good vibes and delivers. Did we mention that Brooke Krizbai, owner, was voted #3 Favorite Boss/Business Owner this year? We got up with her and asked a few questions in honor of her restaurant’s tenth birthday. Stop by sometime this month and celebrate with Brooke and her crew, and have a half-price margarita (or two…or three).
Are you from Oxford? I’ve lived here for 17 years, so I consider Oxford home. It’s the longest time I’ve stayed put. I’ve lived in Texas, Florida, Indiana, Madison, Miss., and four different cities in New Jersey. Oxford is by far my favorite.
What inspired you to start a restaurant featuring Greek food? Randy Yates, owner of Ajax Diner, came up with the idea and invited me to be a part of it.
Why did you name it Volta? Does it have a meaning? In Greek it means “a short stroll.” Since the restaurant is a short stroll from the square, the name seemed to be a good fit.
Did you work in the restaurant industry prior to opening Volta? I’ve been working in the industry for about 20 years. I spent six years working at Ajax Diner, which was my favorite experience.
Have you always owned the restaurant? Randy Yates owned Volta for the first two and a half years. I became owner in 2008. We still remain best of friends.
How much has the menu changed over the years? It’s changed quite a bit. The first couple of years involved a lot of trial and error, but once we figured out what our customers like to eat, we found our groove.
What items have been included since the beginning? Our staples have been on our menu from the start: hummus, lamb and beef gyro, Greek salad, pita pizzas, and baklava.
Have you always had a patio? We have had the patio from day one. I’ve changed the lighting and furniture a couple of times, but the deck itself has never changed.
Can you tell us the secret ingredient of Volta’s margaritas we all love so much? Yes: good vibes.
What’s your favorite thing on the menu? There are too many to pick just one favorite, but I do eat a lot of chicken stew.
Where else do you enjoy dining in Oxford? Ajax, of course!
Who’s your favorite Rebel? Robert Khayat
What’s your favorite team for the Rebels to beat? I’m still celebrating our victory over Bama.
What’s the best thing about owning a restaurant in Oxford? It’s also hard to pick just one best reason, but it’s so nice to get to meet all different kinds of people from the community on a daily basis.
The worst thing? Compared to the last couple of non-restaurant industry jobs I had prior to Volta, this is a dream job and I’ve got nothing to complain about.
Any big/new plans coming up in Volta’s future? My staff is always coming up with great ideas, so I’m sure something new will come up soon.
Anything else you’d like to add? I can’t emphasize how thankful I am to have such a great and hard-working staff. They take pride in their jobs and are kind to the core. If it wasn’t for their hard work, good vibes, and dedication, we wouldn’t have made it ten years.