Established in 1968, Parthenon is abuzz with waiters zipping around and patrons enjoying hearty conversation. Both stop frequently to yell "Opa!" when a flaming dish passes by. Murals of Greek landscapes and an appropriately classical touches, including faux colonnades, honor the restaurant's venerated namesake. Big Greek families, parties of friends, groups of co-workers and tourists choose the Parthenon for festive outings.
Traditional and creative Greek dishes come in huge portions, with a menu that offers a multitude of choices from whole fish to roast pig. The special saganaki (cheese flamed in brandy) is always a favorite, as are spicy gyros and delicious navy bean soup for starters. Pastitsio--macaroni baked with meat, bechamel sauce and cheese--and crispy phyllo-wrapped chicken are alternatives to the selection of lamb and seafood dishes. Chicken kefte, a good choice for fat content-watchers, are meatballs made with chicken and served with grilled vegetables.