DineAmic Hospitality is expanding its portfolio with its second Greek concept, VIOLÍ (Veeoh-LEE), which opened on Monday, November 21st. Located at 260 Oakbrook Center, in the former Mon Ami Gabi space, VIOLÍ is a taverna-style restaurant inspired by its sister restaurant LÝRA.
“Since the opening of LÝRA, we have been overwhelmed by the support of the Greek community in Chicago and beyond,” says DineAmic Co-Founder Luke Stoioff. “The journey we took in opening LÝRA offered us such insight into Greek cuisine and culture. The opening of Violí at Oakbrook Center is an exciting next step as we further expand our Greek dining portfolio.”
VIOLÍ expands on LÝRA’s lineup of dishes with the addition of taverna-style preparations. Options like Grilled Octopus with Cipollini Onion, Fresno Chili and Kalamata Olive Relish, Cast Iron Moussaka with Beef Ragu, Grilled Eggpant and Bechamel, and Slow-Roasted Lamb Gyro with 60-second Pita all the fixings will look similar to options at LÝRA. Roasted Eggplant with Walnut Skodalia and Charred Feta, Herb-Crusted Sea Bass with Tomato Bisque, Wild Greens and Gremolata Bread Crumbs, and Chicken Thigh Kokkinisto with Tomato, Green Olives, Capers and Cinnamon, are all dishes created specifically with the taverna experience in mind.
The menu celebrates from-scratch cooking and focuses on fresh seafood, sustainable proteins, and local produce to round out its selection of dishes, many of which are roasted or braised in taverna style in Violí’s hearth. Helming the kitchen is Chef Partner Athinagoras Kostakos, winner of Greece’s “Top Chef”, who also heads up the kitchen at LÝRA.
“While VIOLÍ will of course serve classics such as lamb chops, grilled octopus and whole fish, the restaurant will place less emphasis on grilled items and focus more instead on the roasted, baked and braised items traditionally found in tavernas all over Greece,” says DineAmic Co-Founder David Rekhson.
The menu will include a variety of fresh pastas as a nod to Greece’s Venetian influence. VIOLÍ will also showcase an array of mezze, to pair with one of the restaurant's many Greek wine selections or Mykonian-inspired craft cocktails.
VIOLI will be open at 11:30 a.m. for lunch with dinner service to follow (seven days a week). Brunch will likely be added after the holidays in the beginning of the new year. Hours of operation are as follows:
DineAmic Hospitality is expanding its portfolio with its second Greek concept, VIOLÍ (Veeoh-LEE), which opened on Monday, November 21st. Located at 260 Oakbrook Center, in the former Mon Ami Gabi space, VIOLÍ is a taverna-style restaurant inspired by its sister restaurant LÝRA.
“Since the opening of LÝRA, we have been overwhelmed by the support of the Greek community in Chicago and beyond,” says DineAmic Co-Founder Luke Stoioff. “The journey we took in opening LÝRA offered us such insight into Greek cuisine and culture. The opening of Violí at Oakbrook Center is an exciting next step as we further expand our Greek dining portfolio.”
VIOLÍ expands on LÝRA’s lineup of dishes with the addition of taverna-style preparations. Options like Grilled Octopus with Cipollini Onion, Fresno Chili and Kalamata Olive Relish, Cast Iron Moussaka with Beef Ragu, Grilled Eggpant and Bechamel, and Slow-Roasted Lamb Gyro with 60-second Pita all the fixings will look similar to options at LÝRA. Roasted Eggplant with Walnut Skodalia and Charred Feta, Herb-Crusted Sea Bass with Tomato Bisque, Wild Greens and Gremolata Bread Crumbs, and Chicken Thigh Kokkinisto with Tomato, Green Olives, Capers and Cinnamon, are all dishes created specifically with the taverna experience in mind.
The menu celebrates from-scratch cooking and focuses on fresh seafood, sustainable proteins, and local produce to round out its selection of dishes, many of which are roasted or braised in taverna style in Violí’s hearth. Helming the kitchen is Chef Partner Athinagoras Kostakos, winner of Greece’s “Top Chef”, who also heads up the kitchen at LÝRA.
“While VIOLÍ will of course serve classics such as lamb chops, grilled octopus and whole fish, the restaurant will place less emphasis on grilled items and focus more instead on the roasted, baked and braised items traditionally found in tavernas all over Greece,” says DineAmic Co-Founder David Rekhson.
The menu will include a variety of fresh pastas as a nod to Greece’s Venetian influence. VIOLÍ will also showcase an array of mezze, to pair with one of the restaurant's many Greek wine selections or Mykonian-inspired craft cocktails.
VIOLI will be open at 11:30 a.m. for lunch with dinner service to follow (seven days a week). Brunch will likely be added after the holidays in the beginning of the new year. Hours of operation are as follows:
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