True to Greek Roots, Mizithra Cheese Still the Star Ingredient in Old Spaghetti Factory’s Restaurants


A half century old Italian-style restaurant chain, founded by Greek immigrants that today counts more than 4 dozen locations and over $100 million in annual sales throughout the United States, Canada and Japan stays true to its Greek roots, using Mizithra cheese as its star ingredient.

Guss and Sally Dussin opened the first Old Spaghetti Factory restaurant in Portland, Oregon on January 10, 1969. The story goes that it was a drizzly, chilly night and gross sales for opening night were a mere $171.80. People thought Dussin and his “hare-brained idea” was a complete loss. A week later, however, the evening’s sales tallied $900 and by the year’s end, The Old Spaghetti Factory had sales of almost $400,000. Two more locations were added in 1970 and that year, the sales rose to $1.3 million.

Since then the chain has grown to more than 45 locations throughout the West Coast and Midwestern United States, Canada’s Pacific Northwest and even locations in Japan.

Dussin pioneered the concept of developing restaurant properties in areas of town that had a bad rap. These diamond-in-the-rough locations, so to speak, are often unique and full of character and history. To this day, most OSF restaurants are located in old warehouses or historic buildings with the thought that as the restaurant’s popularity grows, the area will begin to improve, encourage more businesses to move in and more foot traffic.

The restaurant decor traditionally features antiques, including chandeliers, brass headboards and footboards as bench backs for booths. Prominently featured are busts of train engineers, such as Adicus Piesowski. Each restaurant’s most prominent feature is a streetcar in the middle of the restaurant with seating inside.

The original Portland restaurant was decorated by Dussin’s wife, Sally. She worked endlessly to fill the space with garage sale finds and anything she could get her hands on that had a modest price tag. Today, Sally still oversees the decor that goes into each and every location, however her budget has expanded somewhat – the restaurant spends up to $1 million on the decor for each restaurant but sticks true to utilizing antiques and pieces with history and a story to tell.

While the menu consists largely of Italian style specialties, pastas and pizzas— the star item and top selling dish is a simple plate of pasta with some burned butter and mizithra cheese, a traditional Greek whey cheese that has been enjoyed in Greece for thousands of years. Mizithra is manufactured from milk and whey derived from sheep, goats, cows or mixtures of milks in various regions throughout Greece.

The Old Spaghetti Factory imports over 200,000 lbs of Mizithra cheese a year. Their Mizithra comes from sheep’s milk with Protected Designation of Origin (PDO), a European Union certified distinction that protects the product from imitation. In the 1970s, Guss and Sally made regular trips to their homeland in search of the perfect Mizithra.

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The recipe for the restaurant’s distinctive blend has remained unchanged since opening in 1969, making Spaghetti with Mizithra Cheese and Browned Butter our most popular dish on their menu.

Guss died in 2004 but his son Chris, the president of the chain maintains the family legacy and the massive chain of restaurants and still monitors the flow if incoming Mizithra for price and quality. During the Greek financial crisis, despite rising costs due to an extended dockworker’s strike that cut the supply chain, Dussin was prepared. Luckily the restaurant chain had stocked up.

“The product is one that holds well,” Chris Dussin said in an interview.



  1. You should be able to find mitzithra at Whole Foods. Good Luck & Happy Greek cooking! This is a highlight of our Arkadian Makaronada Glendi and they boil the pasta in chicken broth. Try it! To die for!

  2. Allison Dussias on

    They are my distant cousins. They changed their name from "Dussias" to "Dussin" in the early twentieth century. Nice to see their business is still going strong! I remember my thias making that yummy spaghetti.

  3. Sally Tournas on

    My parents served spaghetti this way for as long as I can remember…only, they heated garlic in olive oil, then added the spaghetti topped with Mitzithra cheese…imported from Greece, and made from goat’s and or sheep’s milk. Absolutely delicious! Thanks for the memories!

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