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Athens Bar show
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Some of our favorites included: the non-alcoholic "Scrappy's Firewater Tincture" - an amazingly sneaky full-mouth-burn that follows very delicate pepper flavors. The Cutty Reloaded (from Coca-Cola Co) with Cutty Sark Whiskey, Lemon Juice, Bergamot Liqueur, Cinnamon Syrup, Bitter Grapefruit dashes and egg white. The Hemingway with Angostura Reserva, fresh lime juice, grapefruit juice, sugar syrup and Luxardo maraschino liqueur (we miss Luxardo so much!) ... Now who's thirsty?!?!
Catchy Greek dance music from: https://www.youtube.com/watch?v=Mu5G6kixMxQ
Pizza Reviews by Nate: Finding Syracusans in Athens!
Taking a subway to a new part of the city we found ourselves on the edge of a large roadway that divided the area into a business and residential district. Stuck on the business side we wandered to find an Italian themed pizzeria oddly placed on a street corner. We had our choice of seats in the empty restaurant and grabbed a booth with a view of the street. We quickly noticed that we were no longer in tourist country and the menus were completely written in Greek, but luckily the owner of the restaurant could translate - he was in fact from New York - more astonishingly from Meg's hometown, Syracuse.
After a few exchanges of incredulous glances and passing the official test of finding out if someone is really from where they say they are (finding out what high school they went to), we found out the owner grew up in Syracuse and his family had a pizzeria on Westcott Street. He later closed up shop (Alki's Acropolis Pizza) and to move to Greece and reconnect with his dad (who had just recently retired and resided in Athens) and reopen a better pizza place because of the abundance of great ingredients he has access to in the city. The menu has two groups of pizzas - regular ones and ones with "the best mozzarella in the world," mozzarella di bufala. Choosing the latter after trusting the owner's suggestions and translation of the Greek language, the picturesque pizza arrived with an unmistakable smell of truffle oil. |
The texture and colors of the pizzas were definitely considered in its creation and the crust (which is usually my least favorite part) baffled me by being seemingly thicker but somehow having a airy, density of a fluffy garlic bread stick while still maintaining a crunchy exterior. It is easily one of the best pizzas I have had on the trip. Being very cheesy, having lots of toppings, and an excellently executed and sized crust allowed me to accept this pizza beyond its cliché use of truffle oil and have a memorable meal. |