Greek food can be the most heavenly experience in the culinary world, but only if it is fantastic Greek food. And so I was very excited to try Winston’s only sit-down Greek restaurant, Athena.
Located right next to the old Hanes factory where you access Stratford from Silas Creek, the surroundings leave much to be desired, but no restaurant should be judged by its location. Walk through the doors and any uneasy feelings about appearance are immediately quelled. Athena is beautifully decorated, bringing to mind some of the well funded chains just across the street. Rich tones create an atmosphere of elegant simplicity. True to Greek national sentiment, white walls are adorned with blue sconces. The walls are also adorned with pictures of the breathtaking Greek landscape and small fishing hamlets. There are two television screens that shuffle through more of these earthy scenes. Interestingly, there are no representations of Athens or the Parthenon.
The tables have candles, a nice touch, and a really cool oil and vinegar dispenser that serve as a conversation piece. Other than the fair skinned, blonde hostess, the waiters, who, oddly, all wear berets, are of Greek descent and will quickly correct your botched attempts at menu item pronunciation.

The menu boasts a nice array of traditional Greek items as well as more adventurous options. Be sure to start with the saganaki, a delicious appetizer of broiled goat cheese drizzled with brandy. The waiter will ignite it right in front of your table and cry out, “Opa, saganaki!” It is quite the mouth-watering performance. You should also try the hummus, which is fresh and beats the socks off anything you can buy at Harris Teeter. A salad is included with each entrée and this might be the best part of the meal. Served with a light oil-and-vinegar house dressing, the salad is topped with melt-in-you-mouth feta cheese and tasty kalamata olives--the real deal, not those pitted and pimento stuffed things you buy in the store.

While the gyros and souvlaki are winners, try something more unique if you're feeling daring. Here are my three suggestions: If you are a lamb eater, don’t pass up the arni psito, which I would describe as lamb pot roast. The meat was tender and boldly flavored with garlic and oregano. If chicken is your thing, try the kota riganati, a simple but delicious dish of chicken, potatoes and spices. Finally, if you steer clear of meat altogether, definitely go for the pastitsio, a glorification of homemade macaroni and cheese. Athena uses creamy Greek cheeses and elbow pasta in this casserole. None of these entrees will disappoint. Unfortunately, they are all served with the same side dish of mushy, previously-frozen vegetables. This cheap plate filler might be the only thing wrong with Athena’s food.

Finally, dessert, and this means only one thing in a Greek restaurant – baklava. Walnuts, sugar and phyllo dough never tasted so good. Ask to see the dessert tray and the waiter will bring out these three ingredients in as many shapes as the laws of physics allow. Do yourself a favor, go with the original, it’s out of this world.

This Greek sleeper falls just short of excellent. The prices are reasonable, and if nothing else, it's a great way to get out of the Chili’s, Applebee’s routine.