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Parthenon worth the drive to Val Caron

Mathieu Restaurant Review   By Mathieu Beausoleil

 

The Parthenon Restaurant and Bar opened 38 years ago in Val Caron and has always had a faithful following. In 2013, the restaurant was sold to Craig Charrier who has put his on mark on this family-friendly place and made some menu changes. Charrier is not a newbie in the restaurant scene. He studied hotel and restaurant management at Cambrian College and he owned a restaurant in Hornepayne for eight years.

Craig’s Parthenon is known for its Greek flavours and offers many traditional foods in all categories of their menu. My family visited the restaurant on a Saturday evening and it was very busy. I like to see locally owned restaurants do well. I was tempted by well-known Greek dishes such as saganaki, spanakopita, moussaka, chicken Athena and the classic, souvlaki platter.

I ordered the moussaka which was made to perfection and offered up all the wonderful flavour one would expect from this delicious dish. Moussaka is made with layers of ground beef, potato, eggplant and zucchini covered in a béchamel sauce. It is served with rice and Greek salad.

My wife and son are not fans of Greek food. Luckily, the restaurant also offers numerous (perhaps too many) other options including club sandwiches. fish and chips, numerous pasta dishes including fettuccine Alfredo, burgers and steak. My wife enjoyed the Asian pear salad: mixed greens, spinach, toasted almonds, pears and goat cheese tossed in a balsamic vinaigrette.

The challenge with having such a vast menu is that there are too many different preparations required in the kitchen. This resulted in our son’s chicken strips with fries arriving after mom and dad had eaten their mains.

The short drive out to Val Caron is worth it. Craig’s Parthenon is definitely doing things many right. I think if the menu was tightened up and focused, the quality of the experience would be raised another level. Craig’s Parthenon Restaurant and Bar, located on Hwy. 69 N., is open seven days a week for lunch and dinner. Breakfast is served Saturday and Sunday from 7 am to 10 pm.

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