His eating establishment is different from the family’s typical modus operandi, but Andreas Georgopoulos made sure to keep an old name intact.

His new restaurant, housed in the former cozy home of the Yellow Submarine sandwich shop at 192 North State Street, will feature take-out and delivery orders only.

Georgopoulos hopes to open Veano’s 2 Go on May 3. The name was important. He wanted it included.

A family split some years ago caused a business break-up, but the two sides in the conflict both retained legal rights to the Veano’s name. The new place is an off-chute of what is now called Beanie’s Bar and Grill, which opened last fall and replaced the Hungry Buffalo Restaurant in the small plaza at the intersection of Routes 129 and 106 Loudon.

Andreas’s father, George Georgopoulos, ran the show at Veano’s Italian Kitchen II in Concord for nine years before his lease expired last year and he was forced out last year to make room for a new development behind Manchester Street along the Merrimack River. Since then he assists another son, Nasi, who is the boss at Beanie’s.

“Business is very good. I figured Loudon is a small town, so I did not expect it,” said George, who’s 57. “But I’d rather be surprised when things go well.”

Then he helped his other son, turning a rundown, shack that had been home to the sub shop for 40 years and vacant for the past three into a respected establishment. Something new, larger and convenient.

The pandemic helped convince Andreas to break from the family format and try something different, as in takeout and delivery.

“When we saw how difficult it was to staff a full-service restaurant we had to figure out the best way to stay afloat, and the pandemic had a lot to do with it,” Andreas said. “With our operation and strong name, we thought we’d give it a shot.”

Andreas’s kitchen passed inspection on Friday. Details about a food and drink menu stuffed with Italian staples are in the works.

Andreas said the takeout menu will be similar to the one used on Manchester Street a few years ago, at another of the family’s restaurant businesses. Pasta, pizza, roast beef, Italian subs.

Andreas favored a small, manageable place as he searched for a restaurant he could call his own. He thought about a pizza place before going even smaller than that.

But it was something new, a facelift with red and white paint looking as though it had never been touched. And while that’s fine, Andreas had something else on his mind.

“It really was no matter how small the place was going to be,” Andreas said. “We wanted to keep the family name, just for the legacies of my father and grandfather.”

]]>