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  • Since moving to Calgary we had yet to try finding a decent greek restaurant. After Kisamos in Steveston and Five Columns in Bellingham our expectations were high. One night, we stopped outside Paros on Main to try them out as our first greek in Alberta. While decent, unfortunately I think our search will continue. The meal itself was okay, but there were elements that were not up to our expectations for the price we paid. Firstly, we were forewarned when we arrived that they were out of their supposedly 'famous' potatoes. If they are in such high demand and the restaurant has been around long enough, why are they unable to make sufficient quantities for their expected patronage? Secondly, every single greek restaurant we have ever been to, even the terrible ones, start with some fresh fluffy warm pita bread even without appetizers, but not at Paros on Main. We ordered a Kleftiko dinner each and at every other restaurant we've been to they are large juicy fall-off-the-bone roasts with beautiful flavours and are usually a good sized shank, which comes with salad, rice, potatoes, and tzatziki. What we got for meat was more like roast beef - a dry steak of lamb meat which was tough to chew and sadly a waste of the delicious crust on the outside. I ordered the caesar salad and rice (as there were no potatoes and you actually had to choose between rice or potato???). The caesar came with dressing, cheese and a lemon wedge but no croutons or bacon bits so it tasted plain. The lettuce was fresh but that only does so much. The rice I had to send back because they put vegetables in it including mushrooms. I am allergic to mushrooms and since when does greek rice come with mushrooms? I've only ever seen that at restaurants who don't know how to flavour their rice. D was able to eat his rice and said I was right in that it was dry and flavourless. For the price we paid and the flavour/texture of the food, I'm surprised this restaurant is so popular and we will keep searching for something closer to the juicy, beautiful greek lamb we're used to and love.
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