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Athens Pizza Restaurant Review: Greek immigrants John and Asiemoula Papadopoulos opened their first Athens Pizza in 1966 in Connecticut, and then this location in 1977. John passed away in 2002, but Asiemoula continues on with son Sandy. There’s much more than Greek pizza here, as the menu also offers family-style dishes. However, the specialty pizzas are first-rate, especially the Santorini with its feta cheese, kalamata olives and sun-dried tomatoes. Start dinner with the calamari or the spanakopita. Try one of the soups, especially the fassolada, a white bean version with garlic and slightly crunchy carrots, or the avgolemono. For more substantial fare, look to the pastitsio (Greek mac ‘n’ cheese with meat) and moussaka (layered eggplant-meat casserole), the chicken and the lamb, which is completely cooked, so you won't find it sporting a rosy color. Finish with a classic Greek sweet, such as galaktoboureko, a slice of custard-filled phyllo served in a portion ample for sharing. Some Greek wines are offered on the wine list.