Success Magazine

Reviews ~ Lori's Picks

September 2010 Issue, Page 51

We have a bit of the Aegean right here in the Capital District at Athos Restaurant. Authentic Greek cuisine served in a lovely atmosphere, with all the warmth and hospitality of the Greek culture.

Athos has an attractive ambiance that typifies classical Greece. Clean lines and subdued colors are the backdrop for the furnishings, lighting, and artwork. From the bar area to the dining room everything is done in exemplary taste, and is conducive to a relaxing dining experience.

Dining at Athos is a wonderful way to experience the delicious flavors of the Mediterranean while also reaping the benefits of this heart-healthy cuisine. On this particular evening, I decided to have a glass of wine from their impressive wine list. Deciding on a white, I chose the Peloponnese, which is from the Rodhitis Monemvassia Winery. This light and crisp wine is Greece’s answer to sauvignon blanc—striking a nice balance of fruit and acidity. Our dining odyssey began with fabulous Greek spreads that were served with warm pita triangles. The assortment included tzatziki (yogurt, cucumber, garlic and dill), fava (yellow pea puree with red onion), tirokafteri (creamed feta with spicy peppers), and taramosalata (caviar mousse). Each spread had its own unique taste and characteristics, and each was as scrumptious as can be. We also sampled some dolmathakia (stuffed grape leaves). Hand rolled and stuffed with rice, seasonalGreek herbs and mint, they were as tasty as they were healthy. Next came our warm appetizer selections, spanakopita and octapothi scharas. The spanakopita—a traditional Greek dish of fresh spinach, leeks, feta cheese and dill, all wrapped in phyllo dough and baked—absolutely hit the spot. My companion’s octapothi scharas (grilled octopus) was prepared in lemon, herbs, and olive oil. Served on a bed of arugula, it was flavorful and tender… among the best we have ever tasted. Our next course was a verdant delight. The Athos salad was a mix of arugula, radicchio, avocado, tomatoes, roasted walnuts, and olives tossed in a light house dressing. It was fresh and perfect on a warm summer evening. At this point we already managed to consume quite a bit, but our entrees were yet to come. Being a lover of veal, I decided to try their veal corfu. This dish consisted of veal morsels simmered in a clay pot with spinach, leeks, fresh tomatoes, and rice.
It was such an earthy dish, savory and aromatic. I took utter pleasure in every bite. My companion ordered the daily selection of a fresh whole Mediterranean fish. Orato is a white, mild fish and this one was lightly seasoned, char grilled, and filleted tableside. Served with fresh broccoli, carrots and red potatoes, it was excellent.

I just had to have a Greek dessert, and who does not want some fried dough from time to time? The Greek version (loukoumades), are balls of fried dough drenched in honey and sprinkled with cinnamon and ground walnuts. This sweet concoction was served warm, and was positively decadent. With a glass of Samos (Greek dessert wine) to top off the evening, we were feeling quite content.

Athos Restaurant is a gem in the Capital District. Good Mediterranean food is hard to beat and Athos has it mastered.
I am pleased to say that everything about our dining experience was first-rate.

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