Doug Psaltis, chef and restaurateur, opened his most personal project to date earlier this year, Andros Taverna. Psaltis is leaning further into his heritage and immersing guests deep into the culture, cuisine and convivial way of gathering in Greece.
Kristin Francesco, Beverage Director at Andros Taverna, has created a singular expression wine list, offering a curated selection of Greek wines. Featuring bottles highlighting Greece, as well as select bottles from the Mediterranean, the wines derive inspiration from culture and ancient lands, from islands like Crete and Santorini to Macedonia and the Peloponnesian peninsula. Psaltis and Francesco continuously introduce and educate guests with the experiences of Greek wine and culture.
In addition to wine, Andros has chosen to highlight another grape-based spirit that’s only produced in Greece: Tsipouro. Speaking about Tsipouro in Greek culture, Psaltis remarks, “This is how people gather around a table in Greece. Very laid back with good friends sipping Tsipouro and eating mezze.”
Often overlooked to its sister spirit, Ouzo, Andros offers a dedicated Tsipouro service, which is uncommon in the states but a part of daily life in Greece. The spirit is brought to the table on a platter, in a small carafe along with ice and water. In Greece, Tsipouro is commonly served over ice cubes, but based on personal preference, one might choose to add more water or drink it straight—it’s meant to be sipped more than taken like a shot. The Tsipouro service can start any meal or be an event in itself, often served with mezze such as tzatziki, taramasalata or charred eggplant dips and hand-stretched pita, roasted calamari, zucchini chips, olives and feta, and more.
The cocktail list at Andros offers three variations of each technique—shaken, stirred and spritz—each one imbibing the Mediterranean spirit. Try the stirred Olive Oil Martini, a play on a dirty martini with rosemary- and thyme-infused Stray Dog Gin, fat-washed with Iliada olive oil. The shaken Pistachio Moon features Tsipouro with Amontillado Sherry, Pistachio Orgeat and lemon, while the Genepy Sour features another Greek spirit, Mastiha, with Florence Field Gin, Genepy and lemon. For a refreshing and lighter cocktail, the Portokali Spritz combines Paleokerosio sparkling wine with Otto’s Athens Vermouth and tonic.
Not to be forgotten in the beverage program is: coffee. Freddos are Greek—favored in Greece due to the warm climate—and Andros creates the frothy cold coffee drink with espresso beans from American roaster, La Colombe. Andros combines freshly pressed espresso with a variety of milks and preparations to offer three options of freddos: espresso freddo, cappuccino freddo and almond freddo.
Located in Logan Square at 2542 N. Milwaukee Ave., Andros Taverna is a partnership between Psaltis, his wife and pastry chef Hsing Chen and another husband-and-wife team, Ryan & Anna O’Donnell of Ballyhoo Hospitality.
Doug Psaltis, chef and restaurateur, opened his most personal project to date earlier this year, Andros Taverna. Psaltis is leaning further into his heritage and immersing guests deep into the culture, cuisine and convivial way of gathering in Greece.
Kristin Francesco, Beverage Director at Andros Taverna, has created a singular expression wine list, offering a curated selection of Greek wines. Featuring bottles highlighting Greece, as well as select bottles from the Mediterranean, the wines derive inspiration from culture and ancient lands, from islands like Crete and Santorini to Macedonia and the Peloponnesian peninsula. Psaltis and Francesco continuously introduce and educate guests with the experiences of Greek wine and culture.
In addition to wine, Andros has chosen to highlight another grape-based spirit that’s only produced in Greece: Tsipouro. Speaking about Tsipouro in Greek culture, Psaltis remarks, “This is how people gather around a table in Greece. Very laid back with good friends sipping Tsipouro and eating mezze.”
Often overlooked to its sister spirit, Ouzo, Andros offers a dedicated Tsipouro service, which is uncommon in the states but a part of daily life in Greece. The spirit is brought to the table on a platter, in a small carafe along with ice and water. In Greece, Tsipouro is commonly served over ice cubes, but based on personal preference, one might choose to add more water or drink it straight—it’s meant to be sipped more than taken like a shot. The Tsipouro service can start any meal or be an event in itself, often served with mezze such as tzatziki, taramasalata or charred eggplant dips and hand-stretched pita, roasted calamari, zucchini chips, olives and feta, and more.
The cocktail list at Andros offers three variations of each technique—shaken, stirred and spritz—each one imbibing the Mediterranean spirit. Try the stirred Olive Oil Martini, a play on a dirty martini with rosemary- and thyme-infused Stray Dog Gin, fat-washed with Iliada olive oil. The shaken Pistachio Moon features Tsipouro with Amontillado Sherry, Pistachio Orgeat and lemon, while the Genepy Sour features another Greek spirit, Mastiha, with Florence Field Gin, Genepy and lemon. For a refreshing and lighter cocktail, the Portokali Spritz combines Paleokerosio sparkling wine with Otto’s Athens Vermouth and tonic.
Not to be forgotten in the beverage program is: coffee. Freddos are Greek—favored in Greece due to the warm climate—and Andros creates the frothy cold coffee drink with espresso beans from American roaster, La Colombe. Andros combines freshly pressed espresso with a variety of milks and preparations to offer three options of freddos: espresso freddo, cappuccino freddo and almond freddo.
Located in Logan Square at 2542 N. Milwaukee Ave., Andros Taverna is a partnership between Psaltis, his wife and pastry chef Hsing Chen and another husband-and-wife team, Ryan & Anna O’Donnell of Ballyhoo Hospitality.
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