The Parthenon is solid, but we’re not in a rush to go back - Review - San Francisco - The Infatuation
"With a name like “The Parthenon,” you might expect a space with some marble columns, a sculpture perhaps—just a faint whiff of antiquity. Instead, this Union Square Greek restaurant feels like it was halfway to becoming a clubstaurant before it lost interest. Big dangling orbs are the only sources of light and there’s loud dance music thumping in the background, but with tightly packed tables and banquettes mostly occupied by families, it isn’t exactly a Big Night Out destination. video credit: Patrick Wong And while the dining room may be slightly confused, the large menu sticks to the classics with mezethes like tzatziki and hummus as well as various souvlaki making up the bulk of the mains. It’s a mixed experience. The entrees—in particular the pomegranate souvlaki and lavraki—are excellent, while the spanikopita and other small plates are misses. Even so, it’s a solid choice if you’re in the area and need a decent restaurant that won’t be overrun with tourists. Walk-ins on weekdays are easy, but make reservations on weekends or be okay with bar seating. Food Rundown House Pita Four pieces of pita (per person) arrive toasted with a ramekin of tomato sauce that’s slightly spicy and parsley-heavy. We’re grateful to start the meal with this. photo credit: Patrick Wong Tzatziki You should order this. It’s creamy with just a slight sourness. Wisely ration out the included basket of pita, or order extra to ensure you get every last drag of this. photo credit: Patrick Wong Fried Sardines The skin’s crispy, but the meat is a little dry and could use some salt. But if you’re especially fond of these little guys, they’re still worth trying. photo credit: Patrick Wong Spanikopita The outside is crispy and flaky as it should be, but the remaining layers are doughy and the filling, while tasty, is scant. We’d skip this. photo credit: Patrick Wong Roka Salad Arugula, beets, fennel, and goat cheese. It’s a fine salad and similar to ones you’ll find at a lot of other restaurants in the city. It could do with more cheese. photo credit: Patrick Wong Lavraki The mediterranean sea bass is moist, flaky, and big enough to split with another person. It’s simple with just some lemon and fennel, but it’s delicious. photo credit: Patrick Wong Pomegranate Souvlaki The three finger-sized pieces are surprisingly filling. Make sure to swipe each bite of beef through the pomegranate molasses and garlic yogurt. photo credit: Patrick Wong Yogurt Baklava This dessert has potential, but like the spanikopita, the outside is crunchy and the interior is soggy. It gets the job done if you need something sweet, but feel free to leave this off your order. photo credit: Patrick Wong" - Patrick Wong
