Aplos
Simple Mediterranean, Greek & Italian
4500 I-55 North, 174
Jackson, Mississippi 39211
- Phone: (601) 714-8989
- Price Range: $
![](https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=180&q=80&w=320&s=a6dbbbdc42069aff0fb9bca1e8f05717 320w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=304&q=80&w=540&s=9310cbeb029b9e48e3940096455a2e98 540w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=432&q=80&w=768&s=76d963395a51e86b322ab29cf0027a72 768w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=576&q=80&w=1024&s=c725219bcfde9de4e6e0ccde4e78171c 1024w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=675&q=80&w=1200&s=6b5179eb25974c85d99c1b67b7980376 1200w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=810&q=80&w=1440&s=b898d9276f59e40c33695601f8bb8d88 1440w, https://visit-jackson.imgix.net/images/Aplos-variety-Andrew-Welch.jpg?auto=compress%2Cformat&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=1080&q=80&w=1920&s=1dc17d9b362cf7159a36e62a95ffecd0 1920w)
Aplos
4500 I-55 North, 174
Jackson, Mississippi 39211
- Phone: (601) 714-8989
- Price Range: Price-$
Aplos4500 I-55 North, 174
Jackson, Mississippi 39211
Simple Greek: Aplós
A cool whiff of refreshment pulls me right through the door of Aplós, the new fast/fine eatery from acclaimed Jackson chef, Alex Eaton. That’s just the vibe. The menu follows suit, with a touch both thoughtful and breezy.
This charmer in the courtyard at Highland Village brings a Mediterranean slant to the spot. Here, Eaton distills quality ingredients, world travels and fine flavors to their essence for simplicity that sings. Counter service, the fresh and casual feel, a limited but enticing bar and a menu that intrigues rather than overwhelms all work in harmony.
Lebanese, Greek and Italian cuisines flavor the menu. Hummus and stuffed grape leaves, wraps and Greek salad, plus a half dozen pizza selections cruise past those influences with a tasty nod and a friendly wave.
![](https://visit-jackson.imgix.net/images/main-images/aplos-mezza.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=be771ef94c492f44a3bff452b70c46b4 320w, https://visit-jackson.imgix.net/images/main-images/aplos-mezza.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=9e3be4429d1927fb9ec06700c37d66ef 540w, https://visit-jackson.imgix.net/images/main-images/aplos-mezza.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=b87d96c7f8092a4913075bb6fcd9790e 768w, https://visit-jackson.imgix.net/images/main-images/aplos-mezza.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=98180a3f78e6896c3cf2f6830997833a 1024w, https://visit-jackson.imgix.net/images/main-images/aplos-mezza.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1200&s=d52903d85ff789190222b791b92e9021 1200w)
“Once you get your own place, you really start finding your identity and what your passions are,” says Eaton.
“Lighter Mediterranean cuisine is what I like to eat, and what I felt like was missing” in Jackson’s LeFleur East district. That fare hits close to home for Eaton, whose family is half Lebanese. Behind the counter, a huge photo of a young boxer depicts his Lebanese grandfather Lawrence Iupe, who was first-generation American.
![](https://visit-jackson.imgix.net/images/main-images/Aplos-Eaton.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=b7ced81b5f57d0f474c5d07c03c14ed9 320w, https://visit-jackson.imgix.net/images/main-images/Aplos-Eaton.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=0856b4a08ec95235a1257e7e2974c601 540w, https://visit-jackson.imgix.net/images/main-images/Aplos-Eaton.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=f0f4935bd787f75bfa1d95fa7efcb219 768w)
Aplós is Eaton’s outlet to that beloved culture. A summer 2017 trip to Lebanon with his friend Arthur Jones, from the Cedars of Lebanon Club started by their grandfathers, solidified that authenticity and fed his study of chicken shawarma, grape leaves and hummus.
Other travel tapped the talents of those who’ve blazed a similar trail in San Francisco and Philadelphia, Pennsylvania. “These guys are at the forefront of millennial-driven, technological food,” he says of the partners behind Souvla, a group of fast/fine Greek restaurants in San Francisco. “People are getting to where they want it fast, they want it quick, they want to use computers to get it. They want to sit down, be fed, get out of here, and take pictures of it.”
He spent a few days in Philly at Israeli chef Michael Solomonov’s restaurants, “THE guy when it comes to hummus.”
![](https://visit-jackson.imgix.net/images/main-images/Aplos-falafal.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=79c30b3970707dc864445afdba983442 320w, https://visit-jackson.imgix.net/images/main-images/Aplos-falafal.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=c48f72eba69f34044b155958ed371bb0 540w, https://visit-jackson.imgix.net/images/main-images/Aplos-falafal.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=85e7c1118787ed03395b4a58be91f343 768w, https://visit-jackson.imgix.net/images/main-images/Aplos-falafal.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=12d7795a1871deb7c158cde98ec9bbc8 1024w, https://visit-jackson.imgix.net/images/main-images/Aplos-falafal.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1200&s=88f79bb7941269cb85b36108a151856c 1200w)
He also studied New Orleans chef Alon Shaya’s hummus videos. Easy ingredients, but tough to make consistently, Eaton says of the popular spread.
At Aplós, all that comes together. Eaton is owner and culinary director for Aplós and Rashanna Newsome is the executive chef. Also onboard are Eaton’s Manship business partner Steven O’Neill, bar/beverage director, and Wilson Hood, who’s had success with similar small restaurants, Eaton says.
Newsome had worked for Eaton at The Manship. Her first intro to Mediterranean cuisine came in her third semester at Washburne Culinary Institute in Chicago. “That’s when I fell in love with it. I love citrus. I love garlic. And, I love eating healthy. And, all of that ties in with Mediterranean cuisine.”
On the menu, shawarma-style pulled chicken, souvlaki-style pork or leg of lamb and a vegan option of falafal are available on salads or in wraps. The Aplós is the eatery’s take on classic Greek salad, with topping options that also include shrimp.
The mezza list is a tempting lineup of small plates — perfect for a quick bite, shopping break or anytime snack. Falafal, deep-fried balls of ground garbanzo beans, contrast a crunchy outside with fluffy innards tinged green from the abundance of fresh herbs. Marinated cabbage adds a pleasant counter tang. Hummus is garnished with schug (a puree of jalapeños, garlic, cilantro, parsley and lemon juice) for a tasty accent that’s herby with a hint of heat. Stuffed grape leaves, Lebanese cheese rolls and pita mozzarella round out the selection.
On the side, fried cauliflower, Greek fries, a smaller Greek salad or a homemade soup of the day (chicken stock- or tomato-based) fit the bill. “Everything needs to be super-light, fresh and healthy,” Eaton says. “Clean eating.”
The sipping side offers Italian and Greek wines and beers. Frozé (frozen rosé) and a Turkish Mule (with pomegranate to tart it up) are among a handful of specialty drinks that beckon. Frozen Greek yogurt satisfies the sweet tooth. A kids menu quiets the small set. With two young children, Eaton’s aims include a restaurant that’s kid-friendly and affordable.
![](https://visit-jackson.imgix.net/images/main-images/interiorAplos.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=daf84fd3adae9835502ffc9a7ac9b166 320w, https://visit-jackson.imgix.net/images/main-images/interiorAplos.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=3207dd3625fd3dbe87c054347aaf93c9 540w, https://visit-jackson.imgix.net/images/main-images/interiorAplos.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=31e0a377c027c16f11b3d5a0466bf640 768w, https://visit-jackson.imgix.net/images/main-images/interiorAplos.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=e805a3077e7f49cb3cd9a22808e08653 1024w, https://visit-jackson.imgix.net/images/main-images/interiorAplos.jpeg?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1200&s=4af77fe48282f7fee177359c869c863e 1200w)
Aplós, Greek for “simple, easily understood,” is a place that’s easy to do fast and tempting to make last.
As for me, a mezza sampler, bottle of Mythos Greek beer and the slow, hypnotic turn of chickens in the rotisserie would be a leisurely way to while away an afternoon.
Sherry Lucas is a Jackson writer with an appetite for iconic foods. This story was produced in partnership with The Mississippi List. All photos by Sherry Lucas. All opinions expressed in this post are the opinions of the writer and not necessarily those of Visit Jackson.
Cuisines
Details
- Greek/Mediterranean
- Italian/Pizza
Amenities
Amenities
- Wheelchair Accessible
- Alcohol Served
- Family Friendly
- Outdoor/Patio
- Takeout
- Open Sundays
- Open Mondays
Reviews
Trip Advisor Reviews
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