The Parthenon

The wine list at The Parthenon reads like someone grabbed a clipboard at Total Wine and wrote down whatever was on sale. For a restaurant anchored in Greek cuisine — a culture with thousands of years of winemaking history — this list has almost nothing to say about the actual wine world those dishes come from.

What's here is a murderers' row of grocery-store staples: Josh Cellars, Meiomi, Chateau Ste. Michelle, Robert Mondavi Private Selection. The list gestures at a Greek and Italian regional focus, but the actual bottles on offer are squarely California commercial. There's no Assyrtiko, no Agiorgitiko, no Xinomavro — nothing that would make the lamb or moussaka feel at home. It's a missed opportunity so obvious it almost feels intentional.

We don't have confirmed by-the-glass details, but based on what's on the bottle list, expect the usual suspects poured in whatever comes out of the rack. If the glass pours mirror the bottle list, you're looking at the same mass-market labels at per-glass prices that make the margins even harder to stomach.