Chef Doug Psaltis opened Andros Taverna last month, a contemporary Greek restaurant in Chicago’s Logan Square neighborhood. This spring, he will add a variety of new experiences to the Greek taverna-inspired space, beginning first with the launch of brunch on Easter weekend, followed by a garden patio. Additionally, starting Easter Sunday, Psaltis will offer a signature spring lamb feast every Sunday leading up to Greek Easter.
BRUNCH
Much like the dinner menu, brunch will reflect a fresh, modern expression of Greek cuisine, combining Psaltis’s culinary foundation with his family’s Greek recipes. Doug grew up around his grandfather’s Greek diner in Queens, New York — Olympia Diner — and you’ll find an homage to that on the brunch menu: the Olympia tops fries with sunnyside-up eggs and sliced-to-order gyro meat, a nod to classic diner-style plates. Savory brunch entrees are inspired by some of Doug’s favorite places to visit in Greece, including: Cretan, eggs fried in olive oil and tiny Creten sausages made by Tempesta Market; Ikaria, named for a “blue zone” island in Greece where the life expectancy is long, a brunch dish with egg whites slow-cooked and scrambled with thinly sliced zucchini and herbs; and a traditional Athenian favorite, the Strapatsada, scrambled eggs with tomatoes and feta.
Andros Taverna offers a full bakery program as Pastry Chef Hsing Chen creates a variety of updated Greek classics, Spanakopita, a house made spinach & cheese pie, made in individual pies with crispy layers of artisanal phyllo dough. Offerings will include Bougatsa with semolina custard, Galaktaboureko bathed in scented syrup, Olive & Pistachio Twist Danish, Chocolate Halva Croissant, Olive Oil Lemon Cake, Sesame Sourdough with honey butter, and Andros Granola served with heaven’s honey, Skotidakis Greek yogurt.
Andros Taverna presents Freddos, frothy chilled espresso drinks.Other beverage offerings include a Halva Date Shake, made with almond, banana, cinnamon, honey and oat milk, and a selection of crafted zero-proof drinks made with juices from Real Good Juice. On the spirited side, Wine Director Kristin Francesco recommends Kir-Yanni “Akakie” sparkling rosé or refreshing Mylonas Winery Assyrtiko, plus cocktails such as the Santorini Bloody or the Harmonious Spritz.
PATIO
As soon as weather allows, Andros will open its outdoor patio with 80 seats along both the west side of the restaurant and its Milwaukee Avenue sidewalk. Located adjacent to the city’s forthcoming public park and green space expansion, the garden patio will have an overhanging glass canopy with hanging greenery — opening up the space steps away from the Logan Square Farmer’s Market.
EASTER & GREEK EASTER
For Easter Sunday, April 4, and the next four Sundays leading up to Greek Easter on May 2, Andros will offer an Easter Feast. Spring lamb shoulder kleftiko, served with sweet peas arakas latheros, potatoes fournou and artichoke avgolemono. For $65 per person, the dine-in feast also includes the Mezze Collection, The Andros Salad, Crispy Kataifi Cheese Pie and a Chocolate Egg for dessert. Andros Taverna will also offer a Family Style Easter Feast for takeout on Easter Sunday, April 4, and Greek Easter on May 2 that will be available on TOCK.
Chef Doug Psaltis opened Andros Taverna last month, a contemporary Greek restaurant in Chicago’s Logan Square neighborhood. This spring, he will add a variety of new experiences to the Greek taverna-inspired space, beginning first with the launch of brunch on Easter weekend, followed by a garden patio. Additionally, starting Easter Sunday, Psaltis will offer a signature spring lamb feast every Sunday leading up to Greek Easter.
BRUNCH
Much like the dinner menu, brunch will reflect a fresh, modern expression of Greek cuisine, combining Psaltis’s culinary foundation with his family’s Greek recipes. Doug grew up around his grandfather’s Greek diner in Queens, New York — Olympia Diner — and you’ll find an homage to that on the brunch menu: the Olympia tops fries with sunnyside-up eggs and sliced-to-order gyro meat, a nod to classic diner-style plates. Savory brunch entrees are inspired by some of Doug’s favorite places to visit in Greece, including: Cretan, eggs fried in olive oil and tiny Creten sausages made by Tempesta Market; Ikaria, named for a “blue zone” island in Greece where the life expectancy is long, a brunch dish with egg whites slow-cooked and scrambled with thinly sliced zucchini and herbs; and a traditional Athenian favorite, the Strapatsada, scrambled eggs with tomatoes and feta.
Andros Taverna offers a full bakery program as Pastry Chef Hsing Chen creates a variety of updated Greek classics, Spanakopita, a house made spinach & cheese pie, made in individual pies with crispy layers of artisanal phyllo dough. Offerings will include Bougatsa with semolina custard, Galaktaboureko bathed in scented syrup, Olive & Pistachio Twist Danish, Chocolate Halva Croissant, Olive Oil Lemon Cake, Sesame Sourdough with honey butter, and Andros Granola served with heaven’s honey, Skotidakis Greek yogurt.
Andros Taverna presents Freddos, frothy chilled espresso drinks. Other beverage offerings include a Halva Date Shake, made with almond, banana, cinnamon, honey and oat milk, and a selection of crafted zero-proof drinks made with juices from Real Good Juice. On the spirited side, Wine Director Kristin Francesco recommends Kir-Yanni “Akakie” sparkling rosé or refreshing Mylonas Winery Assyrtiko, plus cocktails such as the Santorini Bloody or the Harmonious Spritz.
PATIO
As soon as weather allows, Andros will open its outdoor patio with 80 seats along both the west side of the restaurant and its Milwaukee Avenue sidewalk. Located adjacent to the city’s forthcoming public park and green space expansion, the garden patio will have an overhanging glass canopy with hanging greenery — opening up the space steps away from the Logan Square Farmer’s Market.
EASTER & GREEK EASTER
For Easter Sunday, April 4, and the next four Sundays leading up to Greek Easter on May 2, Andros will offer an Easter Feast. Spring lamb shoulder kleftiko, served with sweet peas arakas latheros, potatoes fournou and artichoke avgolemono. For $65 per person, the dine-in feast also includes the Mezze Collection, The Andros Salad, Crispy Kataifi Cheese Pie and a Chocolate Egg for dessert. Andros Taverna will also offer a Family Style Easter Feast for takeout on Easter Sunday, April 4, and Greek Easter on May 2 that will be available on TOCK.
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