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STORY BY BRAD STEVENS 1 2 1 T O M H I L L S R . B O U L E V A R D , M A C O N G A 3 1 2 1 0 Papouli's I fully respect a place where the first employee you see wears a Mudvayne hoodie. The space is clean, comfortable, and intimate. Does anyone remember the Foodie Awards? The folks at Papouli's sure do, as they were multiple award recipients in the best specialty restaurant category. While takeout and "market" purchases seem to be the backbone of the business, the food hits differently while eating in, under a map of the Mediterranean that was certainly drawn to scale. Let's discuss my meal and allow me to make a few suggestions of my favorite I f you've dined out in Macon over the last fifteen years, chances are, I've had the opportunity to feed you. Thanks for that. The kind folks at Macon Magazine have given me another opportunity, the chance to write about some of my favorite restaurants in the Central Georgia area. I can confirm that the restaurant business is tough, and we're glad to highlight local eateries — and maybe shed some light on why we should appreciate them. From out of the way holes-in-the-wall to some of the area's most legendary stops, I've eaten and studied their operations. Allow me to share my experience. I began my culinary journey in college at a Greek place in Statesboro called Holiday's. Stuffing grape leaves in the "mafia room," cutting jokes with others while listening to experimental music, that was the origin point for my Epicurean adventures. That's a special time that I'll long cherish. Enough about me for now, let's discuss Papouli's. George Patras opened Papouli's with his wife Kathye in 1986 — after a brief stint as manager of The Rookery, a job he and I shared. The inclusive, family- oriented nature of their business is not only stated on their website but really observed in the daily operations at the restaurant. I chose to dine there recently, on a cold January evening. Greek lute instrumentals, likely a Baglama Saz, cranked from the overhead speakers and we were kindly greeted by the crew. items to grab. First, I don't miss the opportunity to order rice stuffed dolmas, or stuffed grape leaves. That smell transported me back to college, a time for me that was filled with possibility and exploration. Spanakopita bites are paper football-shaped spinach and phyllo dreams. Herbaceous, crispy falafel goes great with tahini and pickled radish. The chicken souvlaki is tender, and hyper-seasoned (in the best way). Greek fries tend to pair well for me with the commercial grade ketchup in a box that is provided. Other standouts are the life-giving avgolemono soup, the classic and chicken gyros, the lamb bifteki, with its bright zhugginess, and my favorite, the honey-soaked baklava. Be sure to visit often to determine your most adored items. Your selection is unlikely to miss. Papouli's has long been located on Tom Hill Sr. Blvd. It's not going anywhere any time soon, I like to think. If you're looking for a quick trip to the Mediterranean, or need some fine Greek cheeses, soups, rose water, or sauces in the market, this Chef recommends Papouli's. OPA! Brad Stevens is the culinary director for the Moonhanger Group. He's a son, friend, brother, competent golfer, and Farmer Champion. Looking ahead, Brad hopes to apply his knowledge to mentor young chefs, and advocate for healthy food access in Central Georgia. R E S A U R A N T R E V I E W February/March 2026 | maconmagazine.com 75