The Parthenon

The Parthenon Review

The claim to fame here is the saganaki, the Greek flaming-cheese dish, which the Parthenon says it invented in 1968, thereby introducing "opa!" to the American vocabulary. Ordering flaming cheese here is a rite of passage for any first-time visitors, yet regulars return to this literal Greektown hot spot for lamb and chicken preparations, often skewered on sticks. In fact, the restaurant also takes credit for being the first to serve gyros stateside. True or not, indulge the legends and stick to these classics. Be sure to ask for pita bread and a side of tzatziki, a yogurt-and-cucumber-based dipping sauce. The food is cheap and the recently remodeled atmosphere festive and family-friendly, generating happy campers.