"Brasseries" may serve food round the clock, whereas "restaurants" usually only serve at set intervals during the day. Others are called "brasseries", a term which indicates hours of service. In France, for example, some restaurants are called "bistros" to indicate a level of casualness or trendiness, though some "bistros" are quite formal in the kind of food they serve and clientele they attract. Outside North America, the terms fast casual dining restaurants, family style, and casual dining are not used and distinctions among different kinds of restaurants are often not the same. Fast food and takeaway (take-out) outlets with counter service are not normally referred to as restaurants. In British English, the term restaurant almost always means an eating establishment with table service, so the "sit down" qualification is not usually necessary. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". Most commonly, "sit-down restaurant" refers to a casual- dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Today, my wife and I are proud to be the third generation to continue our family legacy at Parthenon Gyros.Historically, restaurant referred only to places that provided tables where one ate while seated, typically served by a waiter. We top off the deliciousness with fresh sliced onions, tomatoes and our mouthwatering, house-made tzatziki sauce, which we still make the old-fashioned way, by crafting our very own Greek yogurt from just milk and super-healthy probiotic cultures (more reason to love it!) and adding cucumbers, lemon and garlic. We then form our gyros into their classic cones, which slowly rotate on our vertical rotisserie fire grills until the meat is seared to sizzling perfection and sliced off in thin, juicy layers and piled high on grilled pita bread. To make our delicious handcrafted Gyros, we grind whole cuts of premium beef and lamb and mix in simple, natural spices (we even grind our own peppercorn and use oregano from greece!). It’s the real deal, folks - no fillers, no preservatives, no chemicals – just real food done right! Parthenon was the first to bring the Gyro (pronounced YEER-o) to the great state of Wisconsin and we’re proud to be one of the only gyro restaurants left in the country to still make our own Gyros (and sauce) entirely by hand from simple ingredients. Their passion for people and delicious, simple, made-from-scratch Greek food naturally led them into restaurants where they worked tirelessly year after year, eventually paving the way to the famous Parthenon Gyros. Our story began when our parents and grandparents immigrated to the United States from Greece with only a few dollars, fewer options, and a big dream - to make it in this wonderful land of opportunity. Parthenon Gyros is a third generation Greek family owned and operated award-winning Madison institution, making America's Best handcrafted Gyros since 1972.
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