SHARK WATCH WHERE APRIL’S ADVENTURES ALL NEXT WEEK ON LIVE IN THE D AT 11 A.M. OKAY THE
GREATEST SANDWICH YOU’VE NEVER
HEARD OF RESIDES ON FOURTH
STREET IN DOWNTOWN DETROIT. WELL
IT DIDN’T EVEN EXIST A FEW SHORT
YEARS AGO, BUT WORD IS SPREADING
LIKE WILDFIRE. THAT IT IS A MUST
TRY. THIS PRESIDENT THING IS
THAT YOU? YOU HAVE TO KNOW THAT
IT EVEN EXISTS. IN THE MIDDLE OF
DOWNTOWN DETROIT AND THE
PENOBSCOT BUILDING. THERE’S A
DELECTABLE DELIGHTS THAT NEEDS
YOUR IMMEDIATE ATTENTION. LADIES
AND GENTLEMEN. I PRESENT TO YOU
THE ATHENS PHILLY SO SPECIAL, IT
DOESN’T REALLY HAVE AN ACTUAL
NAME, AND IT’S NOT SOMETHING
THAT YOU WOULD SEE ON THE MENU.
BUT IT IS THE LEADING REASON
AMONG MANY REASONS TO VISIT THIS
GREEK DINER THAT HAS BEEN OPEN
AND OPERATING SINCE. 1966.
NOTICE. I SAID DINER AND NOT
CONEY ISLAND. IF YOU WANT A DOG
THAT’S AMERICAN OR LAFAYETTE.
WELL, AMERICAN. HERE YOU GET THE
ATHENS, PHILLY AND YOU WILL
NEVER NOT GET IT AGAIN. DO YOU
HEAR ME? ALMOST DEFINED
DESCRIPTION. THIS IS A SENSATION
AS A SANDWICH WITH THE SOUL OF A
PHILLY CHEESESTEAK. BUT THE
HEART OF A GREEK EURO. I’M
TALKING ABOUT CHICKEN SEASONED
WITH PROPRIETARY SPICES SERVED
NOT ON A PHILLY CHEESESTEAK BUN
OR HOAGIE ROLL, BUT A FRESH MADE
PITA THAT THEY MAKE FROM SCRATCH
ON SITE. ATHENS SOUP BLOCKING
AND DETROIT ALL RIGHT, AND WHAT
IS THE SPECIALTY? THAT’S NOT ON
THE MENU THAT PEOPLE HAVE TO
SECRETLY ORDER AND THAT’S OUR
ATHENS FILLING. AND WHAT IS DONE
AND ATHENS PHILLY. SO ARE
DELICIOUS. PETER BRIDE WITH
GRILLED CHICKEN, GRILLED GREEN
PEPPERS, GRILLED ONIONS, SWISS
CHEESE, AND THEN WE DRIZZLE JUST
A LITTLE BIT OF OUR HOUSE SALAD
DRESSING IN THERE. IT’S
PHENOMENAL. ALRIGHT. AND WHERE
DID THIS RECIPE COME FROM?
ACTUALLY ONE OF OUR COOKS THAT
WAS HERE BEFORE THE PANDEMIC. IT
WAS JUST KIND OF AN ITEM WE CAME
UP WITH FOR OUR EMPLOYEE LUNCH.
I STARTED OFFERING IT TO SOME OF
OUR CUSTOMERS, AND IT TOOK OFF
REALLY WELL. SO WHY IS IT NOT ON
THE REGULAR MENU? BECAUSE I
WASN’T IN CHARGE OF PRINTING THE
MENU. OTHERWISE, IT WOULD HAVE
BEEN YOU SHOULD HAVE, LIKE A
SPECIAL STANDING ON THE TABLE
LIKE A PLACARD OR SOMETHING THAT
SAYS, I LIKE TO DO THAT. I’D
LIKE TO SEE IT END UP ON THE
MENU THIS NEXT TIME. OKAY WE ARE
BACK LIVE HERE IN THE STUDIO
WITH THE RESTAURANT MANAGER
DAVID KINGSBURY AND THE KITCHEN
MANAGER JOHN KURODA. MITCH CLOSE
. OKAY GIVE US AN IDEA OF THE
ATMOSPHERE OF THE RESTAURANT.
I’VE BEEN IN THERE AT THE HEIGHT
OF LUNCH RUSH, AND THE PLACE IS
ABSOLUTELY JAM PACKED. YES SO IN
THE LUNCH HOURS, THE MAJORITY OF
OUR BUSINESSES WORKERS FROM THE
NEARBY OFFICES BUT WE ARE
DEFINITELY SET UP FOR FAMILY
DINING. SURE, RELAXED ATMOSPHERE
VERY FRIENDLY. OKAY JOHN TELLS A
LITTLE BIT ABOUT THE ITEMS THAT
YOU BROUGHT TODAY. IT’S NOT JUST
THE YOU KNOW THE AFTERNOONS,
PHILLY. YOU GOT OTHER THINGS
HERE TOO. WE BROUGHT A FEW OTHER
THINGS. THIS IS OUR MOUSSAKA.
IT’S BASICALLY EGGPLANT, GROUND
BEEF OR BEIJING MELON. IT’S
BAKED, WE TOP IT OFF WITH OUR
RED SAUCE, SALAD, VILLAGE SALAD,
BASICALLY ALL OUR VEGETABLES.
CUCUMBERS CHICKPEAS, TOMATOES,
BEETS, OLIVES, ONIONS, PEPPERS,
TOPPED OFF WITH ARE FED A LITTLE
OLIVE OIL AND SEASONING. AND
THEN YOU HAVE THE HOMEMADE PITA
BREAD EATER. BREAD COMES WITH
ALL OF OUR SALADS AND THEN A
GREEK EURO REGULAR. EURO YEP.
THAT’S OUR LAMB, EURO YOGURT,
TOMATO ONIONS INSIDE OUR
HOMEMADE PITA, THE THAT’S THE
ATHENS PHILLY THAT YOU WERE
TALKING ABOUT RIGHT HERE. YEAH,
THEY’RE GONNA REACH FOR THAT.
EGO. LOOK AT THAT. IT JUST LOOKS
GOOD AND THEN JUST THE STANDARD
LIKE HOUSE SALAD, GREEK SALAD
AND YOU GET TO THAT TALKED WITH
EITHER CHICKEN OR EURO TUNA
ARTICHOKES. AND THEN ON THE VERY
END THERE WE HAVE OUR STUFFED
GRAPE LEAVES. EXCELLENT. AND OF
COURSE, WHAT PEOPLE MAY NOT KNOW
. EVEN THOUGH YOU’RE A DINER,
YOU HAVE A FULL SERVICE BAR IN
THE BACK. WHICH IS WHY YOU GUYS
BROUGHT THE BEER AND JAMISON.
WHAT? ABSOLUTELY WHAT IS THE
HISTORY OF THE PLACE? SO THE
DOWNTOWN LOCATION HAS BEEN
AROUND FOR? I BELIEVE IN THE
NINE OR 10 YEARS. WE STARTED IN
SOUTHFIELD IN 1966. IT’S ALL
BEEN FAMILY OWNED, PASSED DOWN
TO THE SONS OF THE OF THE
PARENTS HERE AND SO THE WORD OF
ADVICE IS GET THEIR SLIGHTLY
BEFORE LUNCH RUSH YOU OPENED AT
11? YES WE OPEN AT 11. AND THEN
AFTER LUNCH RUSH, YOU WERE OPEN
AND HOW LONG WERE WORKING ON
REDUCED HOURS. RIGHT NOW WE’RE
OPEN UNTIL THREE P.M. MONDAY
THROUGH FRIDAY. WE’RE HOPING IN
NOVEMBER OR SOMETIME AFTER THE
NEW YEAR. WE CAN DO A GRAND
REOPENING FOR OUR BAR AND EXTEND
THOSE HOURS INTO THE DINNER
HOURS. OKAY. CAN YOU ORDER
ONLINE? YES, YOU CAN ORDER
ONLINE THROUGH OUR PARTNERS AT
TOAST. UM THAT WEBSITE IS WWW
DOT TOAST TAB DOT COM SLASH
ATHENS. DASH SOUVLAKI. THAT’S
NOTHING TO REMEMBER. YOU CAN OUR
GOOGLE LISTING CAN SHOOT YOU
OVER THERE, GENTLEMEN. THANKS