Crowds from Metro Chicago are flocking to Andros Taverna for the contemporary Greek cuisine of husband-and-wife team Doug Psaltis and Hsing Chen. Looking to recreate experiences of their favorite restaurants in Greece, their menu showcases fresh seafood, flown in daily from the Mediterranean Sea. Choices include whole turbot or an Instagram-friendly octopus, both roasted in a wood-fired oven. Hsing uses that oven for her not-to-be-missed pitas, cooked to order and as delicious as they are light.
Wine director Chris Farrell manages a program made up almost entirely of Greek wines, with a collection of back vintages that includes a vertical of Skouras Megas Oenos dating back to 1997. His favorite pairing? “I believe that God has placed very few things on this earth to be together like Domaine Karydas Xinomavro and our lamb shank kleftiko,” says Farrell.
2542 N Milwaukee Ave, Chicago, IL 60647
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