With Chef Marios hailing from Cyprus, those Mediterranean staples like tabbouleh and melitzanosalata (an eggplant appetizer akin to baba ganoush) are given unique regional twists that you aren't likely to find in just any ol' Greek joint.Perhaps we just love the thrill of the hunt, but we'd argue that the best things in life are the ones you have to really work hard to find. (See: buried treasure, mythical creatures, parking spots in Decatur.) And this little Greek bistro, tucked away off the street and underneath an office building in the heart of Decatur, is living proof that when it comes to restaurant dining, nothing beats a hidden gem. Of course, Andryannis isn't any ordinary Greek restaurant—this is Decatur, after all. With Chef Marios hailing from Cyprus, those Mediterranean staples like tabbouleh and melitzanosalata (an eggplant appetizer akin to baba ganoush) are given unique regional twists that you aren't likely to find in just any ol' Greek joint. Which makes perfect sense, because this charming little family-owned eatery (named after the owners' two children) is anything but your average hole-in-the-wall gyro shop. Exhibit A to Z: grilled feta cheese and baklava sundaes.
But let us not leap ahead to dessert without first discussing dinner. For the first time in nearly five years of business, co-owners Marios and Kaliopy have just recently decided to open their doors in the p.m. hours, thanks to growing demand from their loyal Decaturite regulars. Thus, Andryannis' dinner menu was born. And we couldn't think of a better primer to Chef Marios' Cyprus-influenced Greek fare than the sampler platter. Fresh, flavorful tabbouleh, creamy tzatziki, earthy eggplant melitzanosalata, deliciously garlicky hummus—it's like an edible "best of" compilation, made even better with a basket of warm, fluffy, fresh-out-of-the-oven pita bread. Well, that and a cold Greek beer, of course. And, this being Decatur, Marios and Kaliopy work hard to keep things fresh and healthy, with herbs grown out on the patio, nearly all the ingredients made in-house, and not a single fried dish (even their falafel is grilled). Which just leaves more room for dessert—namely, that baklava sundae, served with vanilla ice cream and drizzled in caramel. Sounds like our kind of hidden treasure.
Grilled Feta Cheese, $7
Yannis Salad, $10
Gyro Platter, $13
Grilled Falafel Platter, $13
Homemade Baklava, $3.50
Tuesday-Saturday, 6 p.m. to 9 p.m.