Go Greek Yogurt Brings Its First Tampa Bay Shop to the Sundial on September 12

Go Greek Yogurt opens its first Tampa Bay shop at the Sundial on September 12, taking a ground-floor storefront at 153 2nd Avenue North next to Jackie Z Style Co. The California-born chain built its reputation on one sourcing decision, that the Greek yogurt it serves is imported directly from Greece, and the St. Petersburg store is the work of a Florida family bringing the concept home.

The brand was founded in Beverly Hills in 2012 by David and Tanja Subotic and Jonathan Williams, and it has stayed close to that premise ever since: instead of the American frozen-yogurt formula, Go Greek serves the strained, European original, a recipe the brand describes as luxuriously thick and creamy, made with old-world methods. The chain has since expanded across California and into New York and Miami, where a Miami Worldcenter shop opened in May 2025 as the brand's first Florida location. The Sundial store is its first on the Gulf Coast.

The frozen line is what carries the brand's reputation: Greek frozen yogurt has become a health-food fixture on the strength of being low in sugar and packed with protein, a profile Go Greek leans into rather than away from. The pour starts with three core flavors, Plain Tart, Greek Honey, and Chocolate. The yogurt is served fresh as well as frozen, and the counter fills out with pre-designed bowls like the Althea and the Energia, savory Greek salad bowls, smoothies, and blended drinks. Everything is served by weight.

The positioning fits a broader shift in what mainstream dessert is expected to deliver. Protein and lower-sugar claims have migrated out of the sports-nutrition aisle into everyday sweets, and the naturally higher-protein, lower-sugar profile of strained Greek yogurt reads as an indulgence that feels less indulgent. Industry analysts now track a "high-protein frozen desserts" category on its own, valued at roughly $2.8 billion in 2025 and led globally by Greek-yogurt-based products, and trade coverage has taken to calling the moment "the rise of Greek frozen yogurt shops." What Go Greek brings into that current is the format that made American frozen yogurt a mall staple in the first place, a self-serve counter priced by weight, attached to an ingredient story most competitors cannot credibly claim.

The build-your-own format does the rest of the work. A self-serve toppings bar carries fresh fruit, granola, chocolate chips, Greek honey, and more, and the pantry behind the counter stays on theme, stocking olive oil and traditional spoon sweets sourced from Greece and across Europe. The finishing touches come from the same places the yogurt does.

The Kuchakulla family is franchising the St. Petersburg shop. Navika Kuchakulla worked in commercial real estate finance in New York before turning to Go Greek, and her brother Manish Kuchakulla is a urology surgeon in the same city. The siblings were born and raised in Florida, and both describe the venture as a return as much as a start, a chance to bring a brand they had fallen for back home. "Go Greek is the perfect combination of healthy and delicious," Navika Kuchakulla said in the store's announcement. "We know the St. Pete community will fall in love with it."

The build-out is finished. Inside, an arched alcove carries a mural of a Greek grandmother beside the hand-lettered line “Where tradition roots you and wellness fuels you,” an olive tree stands by the window, and a terracotta banquette runs the length of the wall. The room is organized around the two stations that actually shape a visit: the toppings bar and the service counter. The shop's Instagram account, @gogreekyogurtstpete, is running the countdown to opening.

The Sundial itself has been shifting from a retail-first center into a downtown gathering point. Recent neighbors include Forbici Modern Italian and Side Splitters Comedy Club, and Go Greek joins that stretch inside the walking core of downtown St. Petersburg, a short walk from the waterfront. That gives a build-your-own yogurt bar the two audiences it wants: the daytime crowd looking for something light and the evening crowd looking for dessert.

A soft-opening event runs the evening of September 10, and the grand opening follows on September 12 at noon. What the neighborhood gets is a counter whose first pour arrives from a source almost no other shop in the market can name.