When all of the many restaurants in town begin to look and taste the same, head for the one that’s built a legacy providing an unmatched cultural experience.

The Parthenon restaurant, located near the I-24 overpass on South Church Street, has a style and culture all its own, a rarity in this culinary era where our food is passed to us through windows or chain restaurants in the ’Boro that are the same as those in Podunk, Okla.

The traditional Mediterranean restaurant honors its heritage by offering a plethora of authentic Grecian dishes like veal scaloppini Athena and salmon Florentine as well as an array of the Mediterranean food we crave like fettuccine alfredo and chicken parmesan.

Owned and operated by Chef Angelo and Kathy Laris, The Parthenon has been a staple for locals and travelers alike since 1973?long before Murfreesboro even sold liquor by the drink!
Its intimate dining room features a cozy fireplace and crisp white linen tablecloths set with candlelight that create an alluring ambiance to complement the rich and flavorful dishes. Its walls honor and preserve Greek culture, with busts of Greek legends and philosophers. The beautiful and colorful oil paintings of the country’s seaside are a special and unique touch, created by Kathy’s father, who also hand carved the rich oak bar and tables.

Because Murfreesboro has few fine dining establishments, The Parthenon has cultivated a special niche while rejecting the stuffy environment and sky high prices one often finds alongside escargot on the menu.

“What we do different from other restaurants is create a very comfortable and homey feeling,” Kathy shares. “When you walk in the door, we’ve got a living room area set up with a couch. I’ll bring my customers a drink, tell them to put their feet up and get comfy.”

That family atmosphere is one that extends to the staff, too. The kitchen staff has backed up Chef Angelo for fourteen years. You can expect only highly qualified and skilled professionals in the front and back of the house.

Chef Angelo, who studied culinary arts and worked in hotel restaurants in Greece, often creates flavor bursts from as many as 50 different spices and seasonings. He prepares each dish fresh to order, using only the finest ingredients and the choicest cuts of beef.

Incorporating pasta dishes, steaks, seafood and more into the menu allows a distinguished variety for the most selective diners. The Parthenon also provides a fully-stocked bar and over 80 wines to enhance your meal.

Catering is available for parties of 60 or more and a private dining room provides an elegant atmosphere for any special occasion. Reservations are recommended, certainly on those busiest holidays like Valentine’s Day, New Year’s Eve and Mother’s Day.

While you’re dining, be sure to sign up for the mailing list so you’ll be notified the next time Greek night rolls around. You won’t want to miss the traditional five-course meal and entertainment, including belly dancers, a rare treat this town seldom sees.

Parthenon Wines

The Parthenon’s delicious dishes are best enjoyed paired with a good quality wine. While buying a bottle to accompany your meal can be expensive, the commingling of flavors might transform an unbelievable meal into an unforgettable one.
Offering many top selections, the wine list is extensive. As with any good restaurant, the experienced and knowledgeable staff can help select the best wine/food pairing. These hard-working individuals have lots of first hand experience with the foods, wines and more importantly, people’s reactions to both. The most important thing to remember when choosing a wine: what you like will always taste best.

The house wines, Crane Lake Chardonnay, Merlot and Cabernet offer great value if you’re on a budget.

Crane Lake’s Chardonnay

Light with flavors of lemon zest and a clean finish, Crane Lake’s Chardonnay is the best among the three house wines and a great pairing with the Chicken Oscar.

McManis Chardonnay

Another good chardonnay that matches well with chicken dishes and cream sauces is the McManis Chardonnay from California. With aromas of pineapple, mango and vanilla spice this, lightly-oaked wine bursts with flavors of green apple, lemon and pear backed by a hint of vanilla from French oak. A crisp, flavorful wine worth trying.

Pepperwood Grove Merlot

If a filet is more your style, then check out the Pepperwood Grove Merlot. Amply fragrant notes of caramelized fruit and cloves are followed by tastes of ripe plums and strawberries. Round in the mouth but not overly tannic, this is a memorable California merlot worth trying with dinner or at home with friends.

Hawk’s Crest Cabernet Sauvignon

Stag’s Leap, makers of prized, but expensive, California wines produces another label which is nearly as good but not quite as pricey. The Hawk’s Crest label’s Cabernet Sauvignon appeals to the nose with bold notes of raspberry, chocolate and earthiness. For the taste buds, dark fruit flavors of black currant and cassis lead into a peppery finish. Soft yet complex, this is a lighter style Cabernet that’s smooth, highly enjoyable and would pair well with a big, meaty steak.

Peter Lehmann Shiraz

Not a Cabernet fan and you still want something with your steak or red sauce? Peter Lehmann’s Shiraz from the Barossa Valley of Australia is a great example of how refined Australian wines have become. This plush wine offers aromas of black cherry, vanilla and earth. Cherries, plums, mocha and truffle flavors followed by a soft white pepper and vanilla finish leave the palate longing for another sip. Strong yet refined. This is a delicious wine to accompany your meal or to try at your next barbeque.