The Atlanta Journal-Constitution
Athens Pizza still beloved
Owner soon will add new Chamblee restaurant.
Athens Pizza has been a favorite of Atlantans since John and Asiemoula “Mama P” Papadopoulos first opened the north Decatur restaurant in 1977.
When John Papadopoulos died in 2002, the couple’s youngest son, Sandy, took over operations. “Mama P” remained the face of the Greek pizza place until her passing in 2017. Now, it’s up to Sandy to maneuver the long-standing family restaurant through the current public health and economic crises.
In mid-March, he closed the dining room and pivoted to carryout and delivery only. Athens Pizza operated in that mode until June 1, when Papadopoulos felt he safely could reopen for onpremises dining.
When a pandemic isn’t raging and social distancing isn’t a necessity, Athens Pizza can seat 220 people inside, and another 45 on the patio. Only 40 guests are permitted inside now, and another 30 on a patio that recently was given a makeover.
Diners have the option to eat with disposable utensils or prerolled silverware, but food still arrives on throw-away plates. “I don’t want to take a chance,” Papadopoulos said.
One reason he isn’t leaving safety to chance is because he’s not about to let down the loyal clientele amassed during more than four decades in business.
“We had a guy who flew in from Chattanooga to PDK (DeKalbPeachtree Airport) on his plane, picked up his 14-inch Athens Special, and went back to Chatta
nooga,” Papadopoulos said.
Just as his parents built the foundation for Athens Pizza, Papadopoulos is attempting to do the same with his own brainchild: a Mediterranean spot called Karv. In the works for five years, the counterservice restaurant is slated to open in early fall in the new Parkview on Peachtree mixed-use development in Chamblee. Collaborating with Papadopoulos is former Eclipse di Luna Executive Chef Shan Holler.
Karv will o ffer buildyour-own bowls, salads and wraps assembled from proteins, sides, and sauces with Greek, Italian, Middle Eastern and other Mediterranean flavors. Rotisserie meats will be a focus, and are what lend the restaurant its name.
“We are basically going to carve the meat for you,” Papadopoulos said.
“I’m proud of the fact that we are going to open a restaurant during this time period,” he added. “It shows the resiliency of restaurant owners. There’s something to be said for what my mom and dad instilled in me. When we feel like we’re at our low- est point — there’s been no lower point than this in the restaurant industry
— for us to provide really good, chef-inspired, fastcasual Mediterranean food, I feel like we’re doing the right thing.
“Will we do the numbers we anticipate? Probably not,” Papadopoulos said, “but people will appreciate that we’re trying.”