JoelF wrote:I guess I'll go back to Periyali -- I'm always happy there.
stevez wrote:I've been meaning to organize an outing to Periyali for some time now. ..When I finish my travels, I'm going to actually organize a LTH outing. It will probably be toward the end of June or the beginning of July.
JoelF wrote:Many years later, I'm back, and I'm not as thrilled. Some things were still great: the gyros were top-notch: crispy, flavorful;
JoelF wrote:Other items were a disappointment: skordalia was somewhat bland and pasty, tasting more like cold mashed potatoes than usual --
bibi rose wrote:I am a huge fan of Periyali, too, thanks to people from this board. One think I find very refreshing is that they often have grilled calamari, not friend. The pieces are small and tender, not the big hacked-up chunks you get in a lot of places.
deke rivers wrote:Gary - greek sausage aka Loukaniko is made with orange rind..not lemon unless Parthenon is doing some different take on the traditional which may very well be
G Wiv wrote:Three visits to the Parthenon in the past six months have convinced me the best dining course of action is focus on house made sausage and gyros using appetizers such as fried zucchini w/skordalia as fill-ins.
Mak7185 wrote:That sausage looks divine! Is the sausage sweet do to the Orange infusion?
G Wiv wrote:Mak7185 wrote:That sausage looks divine! Is the sausage sweet do to the Orange infusion?
Mak,
Orange rind, not orange infusion, which lends a subtle citrus bite to the savory pork sausage.
Kennyz wrote:I'll stick with Greek Islands next time.
Kennyz wrote:I had what could generously be called a disappointing meal at Parthenon last night. Maybe I caught them on an off night, but everything was bad. Skordalia was the best of the lot, but too pasty and full of big pieces of raw garlic; not enough care had been taken to chop the stuff finely. Gyros - much lauded upthread - were among the worst I've ever had. They were dry and virtually devoid of spicing. Just bland, dry, meat without much reason to exist. Vegetable moussaka was one dimensionally mushy in texture, and the only discernable flavor was dirty-sock. Eggplant spread was an even mushier version of the dirty-sock moussaka, with slimy chunks to give it the same appearance and mouthfeel as vomit. Baklava was pretty good - copiously spiced with cinnamon, which was nice - though the pastry itself seemed stale.
I'll stick with Greek Islands next time.
The owners of The Parthenon want folks to have more options than Greek food in Greektown. That's why they're taking their banquet hall space and converting it into the Aviva, an 80-seat restaurant with a bar and lounge, that will serve food inspired by Spain, Italy, France, North Africa and spots in the Mediterranean.
Dave148 wrote:The owners of The Parthenon want folks to have more options than Greek food in Greektown. That's why they're taking their banquet hall space and converting it into the Aviva, an 80-seat restaurant with a bar and lounge, that will serve food inspired by Spain, Italy, France, North Africa and spots in the Mediterranean.
http://chicago.eater.com/2015/12/9/9881 ... -parthenon