Parthenon Still Serves Best Gyros in Town

Parthenon still serves best gyros In town

ByAMYYAMASAKI ?SEP B 7

News Restaurant Reviewer

It's hard to walk downtown and not be tempt-
ed by the aroma of roasting and grilling lamb.
In fact, if lamb is in the air, you must be close
to the Parthenon Gyros Restaurant, a long-
time Ann Arbor favorite located on the cor-
m n and Liberty streets. The
Parti tci mil serves home-style Greek special-
ties for lunch and dinner, seven days a week.

Weather permitting, there is sidewalk
seating available on Main Street. For indoor
dining, the Parthenon has a combination of
booth and table seating in smoking and non-
smoking sections. If it's busy, regardless of
thp •-•r^t'on you're in, the dining room can get a little smoky
th part to the open grill in the front of the restaurant.

There are 26 hot and cold appetizers to choose from at the
Parthenon, including Greek specialties from the sea such as
fried squid, marinated o t if you're
new to Greek cuisine or j ^ •ii;i;; 3 more famil-
iar, I recommend the saganaki (flaming cheese). You'll get a
thick slice of Kasseri cheese that is broiled, brought to the table
still sizzling, then doused with brandy and flamed to the
paniment of your server '" the traditional "opa." Once me
flames start to settle, fn ;>n juice is squeezed over the
cheese. The saganaki goes well with the h'" ' j 'reek
bread the server brings to your table. Also ^" is ^ n e
Soutzoukakia Sharas - meatballs made with beef and lamb,
seasoned with garlic and oregano. The menu describes these
as charbroiled, but when I ordered thi as though a
deep-frier' " nployed. Nevertneiess, they were tender
and savor -Is served with lots of sliced onions,
tomat ziki (yogur* ' '/1 and cucumber) sauce.

From might wa »e on to a salad; if so. the
Greek village salad is a gooc ry. Deper )ur
appetite you might want to a.im ^ niis nnp Yn .,_:,. „ ._^e
p oarsely chopped cucumbers 'rs, tomatoes,
r ' s, whole Salonika peppers, Gicci^ unvca and feta
e, ,;ssed with homemade Greek dressing. At its base, the
Parthenon's Greek dressing starts with red wine vinegar,
which makes a pungent and aromatic dressing.

Lamb is the spc nce the Parthenon has
the best gyros in to'..i.. -. en -no -/—— .^ndwich has a large
portion of juicy gyros meat, served wrapped in a fresh hot pita
with tomatoes, sliced onions and tzadziki sauce. If roast leg of
lamb is what you like, it's available Fridays and Saturdays after

REVIEW

5 p.m. You'H rfQf '1 "enerous portion of tender sliced lamb
served with u'avy rich with garlic, plus a side of rice
vvH^ •; omato sauce and green he ';; a lemony tomato sauce.

ime lamb shish kabob i>
disappointment. The meat has
good flavor from the marinade,
but it is over h. It
is sr"""-^ "'• H<. ^i o, umons,
wit erequisite toma-

ESTAURANT

iced tomatoes

to sauc
as a-gar

The Parthenon offers about
15 lunch specials daily. In addi-
tion to lamb, the Parthenon also
serves other traditional Greek
;i trees. Mousaka isl
eggplant layered with gi ulind
beef seasoned with cinnamon
and nutmeg and covered v '^'i i
cream sauce. Pastitsiofe«
gn ^asonedws
ciniii,..^.. ™.^ .-»,--ieg) baked
with tender rigatoni covered in a
-H—' "•—— sauce. On my last

: sauces covering
the mousaka and pastitsio were
heavy and thick and didn't do
anything to "
cately flavor--- -n- JL niia Cog-
plant. Dolmades are stuffed
grape leave with either meat c
rice and vegetables served wi?
a savory lemon s " ' YOU can
also choose fror tion of
pastas, chicken and vegetarian
dishes. The spinach pie is
always a good meatless choice
here. The Parthenon offers veg-
etarian version of mousaka, too.

There ar . ^c things about
theParthe; really
detract from a pleasant dining
experience. On both my recent
visits, food came served on

chipped plates. The other night, the handle of my steak knife
was melted as flat as the hot surface on which it was laid.
Unfortunat'l "' ~e things go unnoticed by the kitchen and
wait staff. ,

Pan -srani

Lt-->ui,.illi l.'IUlil ^-H.. r-.iii. nIL'ui

(734)994-1012

Food 7 out of 10

Serv— 8 out of 10

Atm ; • -; 6 out of 10

Hoif<?: ^""day-ThursdayH

n.; Friday and
'.Liludy 11 a.m. -11 p.m.;

-indayand holidays noon-

10p.m.

Liquor: beer, wine, liquor

Plastic: Visa, MasterCard,
American Express, Discover,
Diners Club

Pr'"?0' '"^pensive, lunch:

r:$7-17

access: good.
ie wide and the
tables are placed far enough

apart tn makp npftinn .arni'ind

eas

acc6>3oiuit-. 1 nti ivui lu^in^ jre
located in the rear of the build-
ing down a long hallway.
There are two stalls. The larger
one is equipped with handrails
and will accommodate you
and your wheelchar