About this Business
From Our Editors
Whether served whole, skewered on kebabs, or stuffed in a pita, tender Athenian chicken is a centerpiece of House of Athens' menu. Chefs marinate each bird in a blend of spices and herbs for more than 24 hours before finally searing it over an open flame. Such attention to detail characterizes their other Greek and Mediterranean offerings, such as a gyro platter, falafel, and spanakopita, which top tables inside the burnt-sienna-and-cream-hued dining room.