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Athens Pizza Restaurant Review: John and Asiemoula Papadopoulos from Greece opened their first Athens Pizza in 1966 in Connecticut, and this location in 1977. John passed away in 2002, but son Sandy now keeps faith with what his parents founded. The interior of this unpretentious spot attempts to suggest classic Greek/Mediterranean colors and textures. Despite the name, you'll find 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 one of the really good homemade soups; we especially like the fassolada, a white bean version with garlic and slightly crunchy carrots, and the avgolemono. Daily specials include perennial favorites 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. The wine list offers some Greek selections. While there's no private room per se, a semi-private space at the back of the restaurant is able to accommodate large parties.