March 19, 2017

By William H. Harris, Bailli, Chaine des Rotisseurs, Albany, New York

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ON MARCH 19, 2017, the Albany Bailliage dined at Athos Restaurant, whose kitchen is helmed by Culinary Institute of America-trained Executive Chef Lou Agostinello. Chef Agostinello has worked under some of the country’s finest chefs, including Officier Maître Rôtisseur Dale Miller, CMC. While Athos is unquestionably a Greek restaurant, the chef’s skill in a variety of cuisines is reflected in his menus.

Co-Owner/Chef Stratton Sokaris, Co-Owner Sophia Socaris, and General Manager Chris Cropsey joined Chef Agostinello in eagerly preparing for this dinner. It showed in the attention to detail, quality of the food, warmth of the staff, and many “extras” added to make the evening special. The restaurant furnished the musical group Aegean Duo, and three local dancers demonstrated traditional Greek dances. Bottles of extra-virgin olive oil cultivated in the owners’ orchard were presented to departing guests.

The seven-course dinner paired with Greek wines was truly delightful. At evening’s end, pins were distributed to the service staff and culinary brigade. Bailli William Harris presented a Chaîne plaque to the Athos team, while diners showed their appreciation through sustained applause.

May 22, 2016

I have driven by Athos in Guilderland so many times and thought to myself that I must stop in for a meal soon. It always looks packed, and a quick skim through the menu shows that it has much more to offer than the standard Greek fare. Although you’ll find the usual items like spanakopita and moussaka on the menu, there are lots of other dishes with long Greek names that I’ve never heard of.

I was finally able to make some time this weekend to visit Athos, and the meal was every bit as good as I had hoped it would be.

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– Melinda

October 13, 2015

"While I wasn't able to sail that catamaran around the Greek Isles, like I find myself daydreaming about lately, I could close my eyes and imagine being transported to a seaside eatery and indulging in a little baklava from Athos, the perfect foil to rich and bitter Greek or Turkish coffee."

May 03, 2013

Guilderland's Athos creates Greek food of uniformly high quality

By Cheryl Clark

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When the server brought a platter with glistening, whole raw fishes to our table and proposed to filet them tableside, we vowed to return to this gem of a restaurant with a larger group. There were just too many choices on the menu at Athos, a taverna about a mile west of Crossgates Mall, for two women to sample without the help of food-hoovering husbands and other backup.

As it was, we were tempted to try so many things that we carried out three large bags of leftovers at the end. The menu is rich with dishes you can't get at the local Greek diner or gyro shop,

April 25, 2010

WHERE: 1814 Western Ave., Guilderland. WHEN: 4-10 p.m. Monday-Saturday; 3-9 p.m. Sunday. OTHER INFO: 608-6400 www.athosrestaurant.com All major credit cards accepted. Children’s menu available. Handicapped accessible. COST: $99.08 Athos, the Greek restaurant located where the Cabernet Cafe once was, is a good place to while away a couple of hours sampling authentic Greek food — so good, in fact, you’ll want to shout “opah!” We found the food first-rate, and the service efficient and friendly. ...

September 29, 2009

Capital Region Living article – one of the first reviews of Athos Restaurant, awarded Best Greek Restaurant by the magazine from 2009-2011.

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From our experiences and knowledge of Mediterranean cultures, we know that food preparation and consumption are what bring family and friends together. We gather at the table for conversation, celebration and consolation. When babies are born, we eat; when couples are wed, we feast; when strangers visit, we share; and when loved ones are lost, we mourn and eat, share memories, then eat some more. "For in hospitality, it is the spirit that counts." And so it was that Nicki and I came to commemorate a special family event by dining out at Athos Restaurant at 1814 Western Avenue in Guilderland. The reputation of Executive Chef (and one-third owner) Harry Hatziparaskevas had preceded him as a successful chef at Ithaka Greek Restaurant in Manhattan.