Parthenon

Parthenon

The restaurant is warm, friendly, noisy, laid-back and downright fun. The waiters are a delight, happy to guide you through the menu and make recommendations. And when you need them – there they are. The owner, Chris Liakouras, has a genuine interest in meeting his customers and takes delight in pleasing them.
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Parthenon

Specialty: Greek Cuisine
Neighborhood: Greektown
Attire: Casual to business casual
Reservations: Not required
Hours:
Daily - 11:00 am to 12:00 am
Banquet Hall available until 2:00 am daily
Prices: $5.00 and up
Credit Cards: Visa, Master Card, Discover, American Express, Diner's Club
Parking: Free valet parking
ADA: Wheelchair accessible

General Info

In the summer of 1968, brothers Chris and Bill Liakouras opened the 90 seat restaurant and offered the first Flaming Saganakis (Kaseri cheese and brandy) in the entire city. Since then, the property has expanded to serve more than 300 people and is as tasteful and elegant as any place you will eat. The interior is full of unmistakably Greek art and sculptures. The menu is full of mouthwatering cuisine. Their famous Kaseri cheese is home made and you will never forget how good the lamb selections are.

The tastiest family meal in Greektown. Dolmades - vine leaves wrapped around rice, meats and herbs, with egg-lemon sauce – is priced at $5.00 or $10.00, depending on the size of the helping. This is a great traditional choice that can also be prepared vegetarian style. For $11.50, order the Athenian Broiled Chicken. This comes flavored with oregano and lemon plus a roasted potato. Or try any dish made with lamb. They are all worthy of any “best of” list. Their braised lamb sells for $11.75 and is prepared with tomatoes, herbs and wine.

Desserts should not be missed. Try the Baklava, a Greek favorite with layers of phyllo with walnuts, almonds and honey for $3.50. Sokilatina is an unforgettable chocolate mousse cake going for $4.25. And the Galaktobouriko tastes like it sounds, out of this world. For $3.50 it comes as a phyllo filled with vanilla custard.

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