Athena’s is a taste of tradition

A LADY WHO LUNCHES

I could say I selected our lunch spot this month, because many people start thinking about eating healthier fresh foods in the spring, whether we actually do it or not. Or, I could say I selected this month’s location because it is a favorite lunchtime retreat for my BFF and me, which is also true.

The bigger reason is that the food at Athena Greek and Lebanese Grill is simply delicious.

Everything served is made from scratch; no popping open plastic bags of completed frozen entrees. Each traditional recipe is prepared using its own special spices. The recipe for grape leaves stuffed with veggies are made with different spices from the grape leaves stuffed with meat, like lamb and chicken shawarma might be cooked with entirely different spices than a fish dish.

There is also a big difference between dried herbs that can sit for long periods in warehouses versus the fresh chopped and grated spices the restaurant uses. In order to guarantee the truest flavor, Athena’s often imports their spices from overseas. This attention to flavor has been evident in the many plates of lamb and moussaka I have enjoyed.

As focused as we become on local restaurants, I was happily surprised to learn that Athena’s has several locations between Shreveport, Monroe and Lafayette connected through family, brothers and cousins, that provide the same level of quality and service.

We first fell in love with Athena’s at their 6030 Line Ave. location. In addition to three dining rooms, this location features an outdoor area where dining or hookahs can be enjoyed. This location also has a small market featuring grocery staples for Greek and Lebanese cooking along with traditional teas and treats.

More recently, we have come to appreciate Athena’s newest location at 820 Shreveport-Barksdale Highway. At this location, Athena’s also has a lovely dining area, plus rooms available for hosting special events. At first, it was the convenience to my office in downtown Shreveport and Peggy’s office on Youree Drive that wooed us over, but they sealed the deal when this location started providing an enticing buffet of our favorite Athena specials.

Speaking with the owner, Nasim Jamhour, he said the Shreveport-Barksdale location started serving the buffet for people who have time constraints, especially the service men and women from BAFB. Although individual lunch plates can be ordered, the buffet gives the owners an opportunity to offer them a selection of freshly made dishes at a reasonable price that can be enjoyed without having to rush through their meal.

This means not only can I have the chicken shawarma with my favorite hummus and rice, I can also choose a couple of thin crisply fried eggplant slices and a stuffed grape leaf without ordering several extra dishes for lunch.

Like a fan girl, I could not resist asking how they made hummus that is a notch above any others that I’ve tried. Nasim divulged the difference in great hummus is two hours versus two days. Rather than short cut the process using canned chickpeas, Athena’s starts their traditional hummus by soaking dry chickpeas overnight then cooking them slowly before blending with tahini (sesame seed paste), olive oil, lemon juice and just the right amount of spices.

Nasim said the Lebanese fish would not be the same delightful dish I love if they used dried cilantro instead of fresh. It is important, he said, to balance the flavor by sautéing the fresh chopped cilantro with fresh lemon juice and garlic in order to take away the after taste.

Then he answered a question I almost forgot to ask. At the end of the buffet nestled among the plates of succulent pineapple and orange slices, you’ll find plates of bakalava or namora. Namora, a honey-kissed dessert with a hint of orange blossom, has a firm, yet light, texture that Nasim attributes to the addition of forina (wheat) flour. He compared it more to a cornbread than cake, and I compared it to heaven with a cup of coffee.

If you have a preconceived notion that this type of food is not for you, I urge you to explore Athena’s. Nasim encourages new customers not to be scared to try it. They have a policy that if you do not like your meal, it is because they did something wrong.

Nasim expressed if you are not happy, they want to know. However, in my experience, Athena Greek & Labanese Grill excels in their efforts to provide consistent quality, and they are 100 percent sure you will like it. Athena’s guarantees it.

Lynn Laird is a writer, fine artist and self-professed bon vivant living in Bossier. With her “Flair for Cooking” blog, she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@gmail.com.