Goodbyes at The Parthenon
Friday, January 16, 2009 at 12:00PM What's around here to eat? You don't know? You live here, how can you not know? Where am I turning? You don't know that either?
Come on. Chicago is a big place. I don't know where everything is, even if it's by the second largest aquarium in the country. My dinner is over, new years is over. Time to be a tourist and find somewhere else to eat.
The food centric journey that began with hot dogs, Italian beef, followed by dinner at my place, then lunch at Billy Goat Tavern, and deep dish at Giordano's, is coming to an end. We spent most the day shivering outside, waiting to get into the Shedd, and then the rest of it gazing within. Due to remodeling there are no penguins or sea otters. In need of a pick me up.
After much indecision, we finally agree to hop over to Greek Town and visit the Parthenon. Didn't you know? Chicago is home of the Parthenon.
There are countless Greek restaurants with mythological and historical names all in line. After getting a good referral, we decide to go to the only one that has a wait for a table. While waits can be tedious for some, a long line is usually a good omen.
Fried cheese after the fire is out
It isn't as if the Parthenon isn't accommodating for its patrons in line. There's a bar where the house wine runs abundant. Having only a sandwich- which was a great sandwich, beef brisket on challah- for the day, I am almost immediately warmed by the red liquid. Waiting suddenly doesn't seem so bad.
Once seated, we know, without looking at the menu, that at least two orders of saganaki are needed. And more wine.
I've always known saganaki to be a crowd pleaser, but not the history. Not until after our visit, did I come to learn that the practice of flambeeing the cheese and squeezing lemon juice originated at the Parthenon. Opa!
Two hot appetizers call for a cold one. Cold grilled calamari salad is ordered. If you have only had calamari fried, do yourself a favor and try it grilled sometime. If it's done right, you'll find a delicious little squid friend that is a far cry from a rubber band. Squeeze lemon juice on top and it's even better.
Cold calamari salad
Lamb meatballs are ordered as a starter too. Didn't last long in a hostile environment.
Now all we have to do is be swayed into more wine, and decide on single dishes from a 10 page menu (give or take a few). The first dish that catches my attention is baked lamb's head. Word is this is a very hard to find, but absolutely delicious dish. I can't help but think I'll be hungry after. Moving on.
Back and forth and back I read, trying to find that one, great, soul satisfying dish. I see the line for rotisserie lamb. I pop my head up like a prairie dog, and see the lamb slowly spinning in the front of the house. Easy decision.
Everyone else seems to find amiable solutions easily. The order goes in. Now the eggs are in the scramble. Just have to wait.
Rotisserie lamb with potatoes
Salad comes out next. Lush greens supported by giant pillars of feta are covered by a wonderful house dressing. All are familiar flavors, but never have they been executed so well. The feta and olives aren't overly salty. The oregano is fresh and aromatic. And it's all perfectly dressed. No limp greens in fear of drowning.
Our small plates are taken away and replaced with large ones. The entrees are here. A part of me secretly hopes that my order was accidentally swapped with the lamb's head. I'll just have to get it next time.
The rotisserie is excellent. There is an herbed, crisp crust on the outer layer with a moist, perfectly cooked middle. No pockets of chewy fat. Just decadence.
Lamb in phyllo
Sitting to my left, lamb wrapped in phyllo is quickly disappearing. I'd try for a bisection shot, but don't want to risk upsetting the hungry wolf. Inside the beautifully buttery, layered crust, lamb lives peacefully with assorted vegetables. Definition of a symbiotic relationship.
Next, my future Saturday breakfast, braised lamb with spaghetti. Not something that caught my attention on the menu, but definitely delightful. Al dente noodles are finished with the braising liquid, then topped with cheese. Lamb is tender- no knife needed for this plate.
The classic, Greek chicken, decided to join us for dinner as well. Masterfully executed, no need for a knife here either.
Lamb spaghetti
Lastly there is chicken stuffed with spinach and feta. I'm told there is chicken on the plate. Doesn't take long before the plate is left spotless.
This is the first time of the night where everyone is speechless. There is nothing words can say. We are all happy; we are all almost full.
Dessert is en route. Baklava and custard topped with phyllo. The Greek word for it is probably a lot sexier than the English description.
The desserts show the versatility of phyllo, which was seen savory earlier in the night. I get the proper alone time with baklava, a favorite dish Eva made me fall in love with. Not quite as good as hers, but no one's is.
The custard is enjoyable, but its partners quickly become envious of their boyfriends with baklava. One of the few times where flying solo is a good thing.
Baklava
The only thing left to do is fill in the cracks, with coffee. While I prefer tea, I can't pass up coffee with friends. Coffee isn't a drink; it's an act. Coffee is story time, and the intimate space between people- something that I adore. Never turn down anyone that wants to go out for coffee, because they will always have a story to tell. Thankfully for me, a few others agreeably order, and another tries to test his palette again (he barely survives a tsp worth).
During this period of unwinding, we are graced with a wonderful spectacle. If ordered at least a day in advance, a party can have an entire rotisserie lamb or pig.
Danielle! Thanks for the necessary notification to capture the moment.
Now it's time to exit, and I can't think of a better way to have spent my last night with everyone.
Stash
Greek chicken
Chicken stuffed with spinach and feta
Custard with phyllo
Chicago, Greek, Greek town, Opa!, The Parthenon in Restaurant Review 
Reader Comments (5)
Jesus Mike. Can you please lay off the posting while I'm flat broke? This is unbearable. Can your next project be how to make a can of tuna and one gallon of milk feed you for 3 weeks?
Oh my goodness, you sure know how to eat. Everything looks amazing (except the calamari, they give me the heeby geebies)
Mmm. Saganaki.
Just out of curiosity, how much did the bill run?
I actually ate here, and had my first plate of dandelions, and the best dolmas I have every had with that egg butter cream sauce on them!
What a feast! You order well, my friend. It's a gift. Love Greektown. Reading this makes me miss my beloved Costa's Restaurant even more...