Fans of The Parthenon, the anchor restaurant in Greektown, eagerly praise their favorite restaurant:

"I've been coming here for over 25 years and every meal has been great."

"The food and service are the highest quality. The staff is always friendly."

"It has the most extensive Greek menu, by far."

Another reason people love to return to The Parthenon is that everyone has fun here, especially when the waiters cry "Oopa!" as they flambe orders of saganaki. From the sidewalk window, one can see the lamb barbequing on a spit. Next to it on a vertical spit is the popular, succulent gyros, which was introduced to this country right here. These items are three of the best sellers at the restaurant. Flaming saganaki was invented at the Parthenon by the founders, the Liakouras brothers, Chris and Bill. Before saganaki was flambeed here, it was merely fried cheese. Since Bill moved back to Athens in 1975, Chris has been operating The Parthenon. Recently his daughter, Yanna, has joined him full-time and now is a partner.

Naming The Parthenon for the majestic structure on the hilltop Acropolis of Athens carries a deep responsibility for excellence, and the Liakouras family will never take that challenge lightly. Partner and Chef Sotiris Stasinos is always adding new dishes to the lengthy menu and daily specials. The mezedes (first-course dishes) on the menu are offered in two sizes, a concept well-suited to the Greeks' sense of filoxenia, or hospitality. Traditionally, they get together with friends to talk, to eat several mezedes and to drink wine.

The Parthenon is both proud of, and grateful for, all the media attention throughout its three decades in business - from features to glowing reviews in key publications from coast to coast. Newspapers, magazines, radio and television have given The Parthenon top ratings for "Best gyros," "Best saganaki," "Pick of the week" and "Best Greek restaurant." It is unquestionably one of Chicago's most popular restaurants, besides being the city's oldest full-service, classic Greek restaurant. Its success story is fascinating. Proprietor Chris Liakouras is considered to be a goodwill ambassador of Greek-Americans in Chicago. One regular customer, Mike Simmons of Long Grove, Illinois, typifies sentiments about Chris when he says, "He has a most generous spirit. Chris is always accommodating. My wife is the mayor of Long Grove and The Parthenon is her favorite place, so we make the 40-minute drive here often. We've been coming here since 1980. Whenever I entertain a group at The Parthenon, everyone loves it."

Sam Sianis, owner of Billy Goat Tavern, says of Chris, "To me, Chris is one of the nicest guys I've ever met. He's always polite and always has a smile. And he's not that way just for me - he's that way for everybody. We're very close friends and we've shared a lot of nice times over the years. I love Chris very much. There's not a person who knows him who knows him who doesn't love him."

Chris shares these historical highlights and comical anecdotes:

1958

Chris Liakouras and a friend, Petros Tzafaroglou, move to Chicago from Detroit in Petros' car with only $64 between them. Petros is behind with his car payments; their budgets are small. But both men soon get jobs delivering Red Book phone directories.

1960

Bill Liakouras moves to Chicago to join his brother Chris. Bill and Chris work as waiters at the former Mandis Chicken King Restaurant, and later at a Greektown restaurant. While they work and save money during the next eight years, they start planning to open their own restaurant, but Chris Liakouras are not sure what is should be. An American steak restaurant is under consideration.

1967

The seeds of "The Parthenon" are planted when the Greektown location becomes available. The previous Greek restaurant is for sale, Chris has some retsina with the owner and clinches the deal. Bill Liakouras

1968, July 5th

The Parthenon opens its doors on Chris' birthday at 314 S. Halsted St. with three employees: Chef Angelo Gailas trained in Greece; co-owner Bill Liakouras, who serves as bartender and manager; and co-owner Chris Liakouras, who is host, waiter and busboy. And culinary history is made! Flaming saganaki and gyros are introduced, not just to Chicago, but to the United States! Soon thereafter, both caught on like wildfire! Today, just about every Greek restaurant is serving both items. The restaurant took in $110 the first day of business, and the business has grown steadily ever since. Before long, a waiter is hired and Chris says he earned in tips about ten times what the restaurant took in!

1968, September 14th

The restaurant experiences its first waiting line of customers. Host Chris happily serves ouzo to those standing in line - the hospitable Greek way. During the first two years of business the Liakouras brothers offer samples from their menu to each table to familiarize customers with their dishes.

1969

The first small expansion takes place - Chris and Bill add about 20 more needed seats in the back room, increasing the capacity from 90 to 110.

1969, June

A robbery proves helpful to the business. The safe in The Parthenon is broken into and about $14,000 in cash and checks is stolen. All the main television stations and several radio stations cover the robbery, which makes the restaurant even more popular than it already is. Many people come to have dinner to support The Parthenon. Bill is interviewed on television and shows he is very upset with the loss, but easy-going Chris looks on the sunny side of the picture. He later said, "We couldn't have afforded that much media coverage. The robbery actually ended up being good for business!"

1971, September

The Liakouras brothers buy the building next door to the south, and the first big expansion takes place, adding another 190 seats. The Parthenon can seat 300, and is on a big roll now.

1974

Chef Sotiris Stasinos arrives to work in the kitchen with Chef Angelo Gailas. Several years later Angelo will return to Greece.

1975, July 5th

At the 7th anniversary dinner, a photographer is trying to capture Chris' flaming saganaki. The group is drinking Metaxa and having a festive time. The photographer keeps directing Chris for his pictures, saying, "Closer to the left; now closer to the saganaki on the right." Chris gets too close - his hair catches fire, to the horror of those sitting nearby! For a moment, he isn't aware of what is happening. But all ends well and he is unharmed. No need to call the fire department. Chris advises not getting too close to flaming saganaki, and for inner warmth, drink Metaxa - but cautiously.

The Parthenon makes an LP record and cuts 6,000 copies to be given as gifts. Chris becomes a recording star! He delivers a special anniversary greeting and introduces the Greek music on the LP.

1993, Spring

The restaurant gets a face lift before its 25th anniversary. Both the interior and exterior get spruced up. An artistic new sign is erected outside.

1993, July 5th

The Parthenon celebrates 25 and has a big party with a lavish, complimentary buffet, live music and Greek dancing. The Liakouras family, including Bill, travels from Greece for the celebration.

1995, February

Yanna joins her Dad to assist him in managing the restaurant. She is very proud of her Dad, and is delighted to be working with him. Together, their hands-on management reinforces the strength of this family business. She says, "He's always treated me with respect - even when I was a teen-ager he made me feel like an adult.' Chris is just as proud of his only daughter, and likes to say, "She's smarter than I am."

1996, March

A chic, new bar is added in the building next door to the north, connecting it to the original bar. The entry way to The Parthenon is now more spectacular and even more welcoming. A retail glass case displays The Parthenon merchandise, such as T-shirts, totes and key chains.

1998, July 5th

The Parthenon turns 30 and is in its prime of life, ready for the next millennium. It stands proud as Chicago's oldest classic Greek restaurant. Chris and Yanna listen to their customers and try to accommodate them. Chris vows his restaurant will continue to evolve and to expand, both in the menu and seating capacity, as the needs develop. Kali Orexi! (Good appetite!)