anton's

Next up in the hunt for Mediterranean chicken wrap supremacy was Anton’s. Truthfully, I wouldn’t have even known about this place had someone not raved about its gyros. Thank heavens I happened to read that post, thank heavens I was able to find the place, and thank heavens they were open on Sunday.


Folks, this was an entirely different gastronomic experience from my journey to The Phoenicians. I realize that Greek and Lebanese foods and techniques are not completely interchangeable, but good grief--the differences were astounding!

Let me begin at the beginning. Upon entering, I was immediately enamored of this little diner--it consists of a few tables and a countertop, and the “kitchen” is comprised of a deep fryer, a vertical rotisserie, an oven, and a grill. Can you say hole in the wall? I loved it. Also, before I get to the food, I need to mention that Michael Anton, the owner and chef, was extremely garrulous and likeable. Apparently he and his wife opened the place last September and things have been going strong ever since.

Now. The grub. I ordered the chicken souvlaki ($6.75 + tax) with lettuce and tomato, requesting the tzatziki on the side (I’m trying to keep the variables as consistent as possible). Bonus--I got to watch Michael prepare my food! That type of thing always excites me.


The chicken was tossed on the grilled and squirted with some sort of fat-based juice. While that happily cooked, Michael dashed around like a whirling dervish, putting together multiple orders. When the chicken was done and properly finished off with some fresh lemon juice, the pita (which I was thrilled to see was thick and fluffy) was briefly warmed on the grill top and my wrap was assembled.

When I unfurled the foil wrapping, cubes of chicken fell out--it was stuffed to the brim, and that was fine by me. I like getting my money’s worth. First impression, made by my ever-judgmental eyes: Ample, juicy, and seasoned chicken encased in a perfect pita. Second impression, made by my even-more-judgmental tastebuds: Bliss. I’m honestly not exaggerating--I had a moment of absolute delight in which I praised God, Michael Anton, and the Greek nationality in general.

The spicing of the chicken was wonderful, and it was so very succulent. It was so moist and juicy, in fact, that no sauce was required, but I applied it anyway and folks, this was flawless tzatziki. The amount of garlic was right, there was dill and cucumber, and it was oh-so-cool and creamy. I didn’t want the meal to end! Speaking of the end, as sad as it was, it was also grand, because the chicken jus had accumulated at the bottom of the foil, leaving a sopping wet bit of pita that tasted unbelievably amazing.


Incidentally, I now know that one of the best dishes here is the EJ wrap, so that’s something to keep in mind for next time. And there will be a next time.

Complete and utter consumption satisfaction, that’s what I experienced at Anton’s. I may have already reached the pinnacle of Mediterranean wraps, and I'm only on restaurant #2. If it gets much better than this, I may not survive.

Anton’s
(across from St. Peter’s Hospital)
577 New Scotland Ave.
Albany, NY 12208
(518) 453-9191