At only 15 years old, Nicholas Sarakatsannis was on a treacherous journey; He was leaving his home country, Greece. In the early 1900s, Turkey conquered many parts of Greece, including where Nick and his family lived. Turkish guerrillas massacred village after village while Nick and his brother fled from their own. All alone, Nick left Greece and made his way to the United States.  

Nick arrived in the States and despite not knowing English, he worked many jobs, but none were the perfect fit. In 1928, he and his wife moved from Dayton to Cincinnati. He stopped at Empress Chili, the first chili parlor in Cincinnati, and claimed he was searching for a job. He was hired. 

Empress Chili had become an inspiration to Nick, and after many weeks of working there, he was determined to start his own chili business.

He chose a building North of Eighth Street in Newport, Kentucky, and perfected his recipe using Greek spices. Then in 1929, he opened Dixie Chili. Nick worked 18-hour days switching between cooking and serving which made one thing clear: The Sarakatsannis business was thriving. 

Years later, despite the company's success, George, one of Nicholas's six sons, was against the possibility of expanding Dixie Chili any further than just three locations. He believed that the idea of running a well-known restaurant franchise defeated the sole purpose of Dixie Chili: being a local and family-owned business.  

The family's decision to continue operating Dixie Chili as a local, family-managed enterprise ultimately paid off. As a result, the restaurant continued to bring in customers who loved the idea of supporting and tasting local food.   

Dixie Chili especially attracts locals who go to (or went to) Highlands High School. The reason for this is all six of Nick's sons went to Highlands.  They brought in their friends, who (in turn) brought family and friends of theirs. In general, Highlands students and the town of Fort Thomas came to support their neighbors, the Sarakatsannis family and grew up dining on Dixie Chili.  

As the Sarakatsannis family grows, Highlands students continue coming to Dixie because of the close connection they have maintained with the intimate diner over each generation that passes. Today, it is still a popular place for Highlands kids to meet after school events like Friday night football games, dances, and other occasions. 

The restaurant was positively affected by another part of NKY's history. The Beverly Hills Supper Club, open from the 1930s to the 1970s, attracted large crowds to Dixie Chili. A visit to the city's most prominent chili restaurant was likely followed by a night of fun and entertainment at Beverly Hills.  

While Highlands kids (during the 1950s) hung around Dixie Chili, their rivals, the kids from Newport High School, hung out at Crystal Chili, which was just down the street. Crystal Chili, now called Gourmet Chili, was founded by Nicholas Sarakatsannis's step-brother in 1946. His step-brother created his recipe and on a smaller scale, Crystal developed into its successful chili restaurant.  

Over the many years that Dixie Chili has been operating, there have been some big changes. Just a few examples include: the restaurant stopped being open 24 hours in 1970, went from self-serve to having waitresses, and "Dixie Dollars" are now just called coupons. Regardless of these physical changes, the comforting atmosphere of the admired diner has not changed. The friendly faces, old photographs, and reliable food make customers feel at home every time.  

Dixie Chili has been a favorite among Northern Kentucky Residents, especially those from Highlands High School, for decades.   They strive to continue making it such a special place. Whether going there to grab a quick bite to eat, celebrate a big Bluebird win, or continue a family tradition, memories will always be made in a space that feels like home.  

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