Elia Athenian Grill seems like a good addition to the busy scene at Broad & High. Just off the corner (close to the Scientology outlet), it’s a fast-casual joint that offers counter service, and the staffers call out your order by its number when it’s ready for pick-up.
For starters, yay for the number thing. The joys of having to always tell, then spell your name so it can be bellowed-out when your order is ready . . . those joys are overrated. The alternative is to lie and give yourself an easy-to-spell alias. Then you feel like a liar. Numbers are awesome.
In terms of main courses, diners can can go two routes: plates ($10.50) or pitas ($8.50). If you go plate, you choose a meat and a side with some bonus pita triangles. If you go pita . . . you get a pita sandwich. There’s a decent selection of meats upon which to build these combos: chicken, beef and pork in both seasoned spit-flavors (rotisserie-spit, not saliva-spit), and grilled variants. For the non-meat crew, there’s also a grilled vegetable option.
In terms of good choices, the seasoned meat options such as Pork or Chicken Yeero are definitive winners. The thinly sliced proteins seem lean, but they still carry a hearty, savory-seasoned flavor associated with fattier meats. Either one works well tucked inside a soft, pillowy pita with onions, tomatoes and a few french fries for bonus decadence. Guests can choose a sauce too. The yogurt-based tzatziki hit the right traditional notes with garlic and cucumber, but an option such as yogurt curry is good too, especially paired with pork. As the name indicates, it adds a little curry accent to the mix.
The grilled chicken meat option is just sort of serviceable. It was ordered in a platter with rice and slaw, the poultry itself doesn’t have any particularly wonderful flavors . . . or any flavors at all. It’s not objectionable, but you can do better with one of the other choices. As it stands, the long-strands of fresh slaw that were chosen as a side for the platter were the best things in the offering.
There are also salads that can serve as either sides or vehicles for more meat with an upcharge. The Greek ($7.45) is an appealing mix of crunchy romaine and iceberg jazzed up with tomatoes, cucumber, olives and feta. For something less familiar, there’s also a Quinoa & Broccoli offering ($6.95): it tastes like disappointment. Even bejeweled with peppers, broccoli florets and avocado, the quinoa’s odd, soft-squishiness was what made an overwhelming impression, clotting every veggie element in the salad with sogginess. Perhaps it’s an acquired preference.
Or forget the salad and just get some Seasoned French Fries ($2.50) and load them with feta ($1): it’s a heavyweight offering that’s fresh from the fryer with seasoned sprinkles.
The place gets slammed at lunch hour, but the counter team hits the right mix of hospitality and speed. Actually, the hospitality is downright notable given the volume, but that’s part of a great Greek tradition. You can find Elia Athenian Grill at 20 N. High St., right in the middle of Downtown.
For more information, visit eliaatheniangrill.com.Â
Elia Athenian Grill was sold out of chicken when photos were taken.