Detroit Restaurants

Pegasus Taverna

  • 558 Monroe Ave. Map It
  • Detroit
  • Greek

Published 07/06/2017

Fodor's Review

Specialties such as pastitsio (Greek-style lasagna) and avgolemono (chicken-lemon soup) are prepared in a huge open kitchen at this Greek tavern. You'll also find American classics like Caesar salad and sandwiches.

Restaurant Information


558 Monroe Ave., Detroit, Michigan, 48226, USA

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Published 07/06/2017


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Fodorite Reviews

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Aug 14, 2017

Large Space to Enjoy the Greek Classics

My spouse and I dined at Pegasus Taverna for a late dinner on a Friday evening in early July 2017. Pegasus is open daily from 11:00 am until 3:00 am (even later until 4:00 am on weekends). Although the restaurant does not accept reservations (except for larger parties), they maintain a wait list. (In fact, despite the late hour when we arrived, we waited on a bench near the host stand for about 10 minutes until a table was available.) Besides the

Greektown outpost, Pegasus offers other locations in Ford Field and St. Clair. Its owners also operate nearby sister restaurant Santorini Estiatorio. Pegasus Taverna opened almost 20 years ago on Monroe Avenue in Greektown. The restaurant is located on the street level of a huge brick building (once called “Trappers Alley”) that is home to other bars and restaurants (including Cold Stone Creamery and Five Guys Burgers as well as the Greektown Casino. (You can even use your casino comps to pay for your meal at Pegasus.) The restaurant space includes an open kitchen at the front, a deli counter (where you can purchase take-out cheeses, pastries, and souvenirs), a large drinks bar, and seating in two dining rooms at either tables or booths. The interior is enormous, capable of serving large parties at one time. Over many of the tables hang wooden lattice boxes covered with faux grape leaves and vines. Pegasus Taverna serves Greek cuisine. As we perused the menu, our server brought us water (we liked that we didn’t have to ask!) and a basket filled with bread and butter. We decided to share two appetizers: saganaki (impressively presented on a hot iron skillet, doused with liquor [which evaporates after the flame extinguishes], and lit on fire; Opa!), and the domathakia (warm grape leaves) served with a lemon sauce (the filling was tasty, but we have had more tender braised leaves elsewhere). As our “entrees”, we ordered two gyros, one with fries and one with rice. (Pegasus serves the gyro unassembled, with the flat pita bread set atop a pile of rotisserie/shaved lamb.) Our waiter offered the dessert tray, and we chose to share the baklava; however, the phyllo dough seemed a bit stale and was difficult to cut/bite. (A few nights later, we were more pleased with the cinnamon-y baklava at neighbor/sister Santorini.) We enjoyed the festive atmosphere of Pegasus Taverna, but we have had better food elsewhere.

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