Steve Papazibes has been through almost everything during his nearly four years working at Acropolis Pizza House.
"You couldn't put in print some of the things I've seen here," he said.
Acropolis - open past 2 a.m. on Friday and Saturday nights - is a stop for many SU students after an exhausting night out. Papazibes has seen students pass out on tables, and, once, he even had to call an ambulance because a patron in the restaurant was too intoxicated.
Still, patrons consistently return to the restaurant for late night slice or two.
"You always know it will be here - no matter what time it is," said Dave Johnson, a junior computer engineering major. "It's quick and cheap."
But at Acropolis, it's not just the late-night hours that appeal to students. The quality Greek food and casual atmosphere are what have made Acropolis Pizza a Syracuse University staple - and student favorite - for more than 30 years.
"It's a real laid-back atmosphere," said Josh Levine, a junior management major. "You grab a couple drinks, you grab a couple slices. It's a good time."
Acropolis is the fusion of two communities - Greek tradition paired with SU's college atmosphere. All current employees are of Greek descent and frequently speak their native language behind the counter while students mingle in the booths. The radio plays anything from American pop to traditional Greek music. And photographs of the 2002 SU men's basketball team hang alongside portraits of Greek architecture.
Syracuse's first Acropolis Pizza was opened in 1972 on Westcott Street by two Greek brothers: Alki and Peter Mavrikidis. The original Acropolis remained open until Alki Mavrikidis's retirement in 2001.
Students today, however, are most familiar with Acropolis Pizza's current incarnation at 167 Marshall St., opened by Peter Mavrikidis in September 1982. Peter Mavrikidis left his brother-in-law, Yannis Koulouris, in charge of the family business in 2002.
Koulouris, 43, began working at the M-Street Acropolis a year after moving to Syracuse from Athens, Greece, in 1986. He stresses the importance of high-quality food and good service in the restaurant business.
"I like when I serve the people and they appreciate what I do," Koulouris said. "We try to serve them as best we can."
Koulouris said he likes his pizza crust pan-cooked to a medium thickness and lightly topped with cheese and pepperoni. However, he refuses to elaborate on what it is that makes Acropolis taste different from other pizzerias.
"Everything is a Mavrikidis family secret: the pizza recipe, the sauce recipe. Nothing has ever changed," Koulouris said.
Koulouris said that Acropolis, which seats up to 92 people, makes between 25 and 30 pizzas on a typical weekday. During weekends, however, that number doubles.
But Koulouris remains modest about his restaurant's success.
"Some favor me, some favor Cosmo's, some favor the Varsity," Koulouris said. "I don't think I'm number one."
But many students do, forcing Koulouris to put in a ton of hours at the pizza house. He often works seven days a week, from 11 a.m. until close, a schedule that puts him on the clock for at least 12 hours a day - sometimes more than 16 on weekends.
"Some days you are tired," Koulouris said. "But I have to be here to supervise. I like the food to come out the same way, every time. I like everything to look the same. That's the way I am."
Koulouris said he's always felt this much responsibility for his business.
"When you own a restaurant, you are like a slave to it," he said. "Free time is limited."
Koulouris's work ethic may be why he dislikes the post-bar crowd that stumbles into Acropolis looking for a quick slice. Many times, he is forced to ask disruptive students to leave.
"I don't like weekends - late nights and drunk people," he said. "You get tired of it after so many years. You see people who don't appreciate anything."
Koulouris said he has recently thought about closing at midnight on Friday and Saturday so he does not have to put up with loud and disruptive students.
"But that's just a thought," he quickly added.
Craig Deardorff, a 2001 SU alumnus, said he frequented the restaurant as a student because of the pizza and Acropolis' character.
"I always liked the grumpy Greek guy behind the counter," he said. "He never smiled. Maybe if he didn't have to serve all these kids that come in here drunk he would be smiling."
Papazibes, meanwhile, is an equally familiar face to many who frequent the pizzeria. Despite having worked in hotels, other pizza shops and restaurants in the past, Papazibes is sold on Acropolis' food, which he calls the best he's ever had.
"Here, we don't forget the basics," he said. "We make sure everything is cleaned and prepared the way it's supposed to be. We're very efficient."
Still, Papazibes admits that Acropolis has lost some business since Konrad's closed in the spring of 2004.
"It's kind of sad that this famous M-Street doesn't even have a bar on it anymore, and there are four stores unoccupied," Papazibes said before mentioning that two more restaurants are scheduled to open in the Marshall Street area in the next year, including a Quiznos. "But how many places can actually stay in business here?"
Regardless of new business threats, both Koularis and Papazibes agree that Acropolis will continue to satisfy the appetites of the SU community for a long time.
"It's good Greek food," Papazibes said. "If you have good quality ingredients, you'll have good products. And you can't beat two slices of pizza and a medium soda for less than four bucks."
When asked if there was anything students may not know about Acropolis, Papazibes leaned forward and grinned.
"We deliver," he said.
 "Photo: Joe Brier")
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