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