Makis Mikelatos, owner of The Greek restaurant...

Makis Mikelatos, owner of The Greek restaurant in Oxnard, has been eyeing a Ventura Harbor location for some time. But no longer.

On Mother’s Day, The Greek closed its doors at its 3-year-old North Oxnard Boulevard location and, come mid-June, is scheduled to reopen at the harbor, in the long-vacant spot once occupied by Bedford’s restaurant.

“A Greek restaurant belongs to the water,” Mikelatos said.

“The reason we like to move to the harbor is better exposure,” he said. “We think we are going to get a lot of tourists because they walk all over the harbor, and we think they will come there from the different hotels.”

Mikelatos said the change in address will be accompanied by a slight change in the menu. “We’re going to keep the traditional Greek menu,” he said, “but we are also going to add more salads and Greek specialties.”

Now that he’s got his spot, Mikelatos needs just a few more things. “We have a good idea,” he said, “that we are going to need a lot more chairs.”

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Strawberries are the pick of the week, what with Oxnard’s California Strawberry Festival this weekend. As always, the festival is loaded with food booths offering strawberry-themed fare. New on the menu this year: Strawberry Hot Links, prepared by the Santa Clara High School Booster Club.

“We’re taking a hot link, putting it on a nice size bun, and with it will be a mixture of barbecue sauce and a good strawberry flavor across the top,” said John McGill, booster club president.

And don’t forget the strawberry wontons being cooked up by the Hueneme High School Music Boosters. What’s a strawberry wonton?

“It wasn’t what we thought it would be,” booster Lorena Lewis said. “The idea was really good, but the concept flopped in the kitchen. . . . The strawberries kept dissolving.”

What the wontons turned out to be are deep-fried wonton skins with strawberry (or apple) topping. “Strawberry wonton nachos,” Lewis said.

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Comings and goings: Chef Michael French left Santa Barbara’s 21 Victoria last week to take a sous chef position at Wolfgang Puck’s San Francisco restaurant, Postriro. As of now, there is no replacement for him at 21.