During our recent stay in Chicago, we were also introduced to a hidden gem in Logan Square, called Andros Taverna. Their specialty of food is contemporary Greek/Mediterranean headed by Chef Doug Psaltis. Psaltis, former partner of group, RPM? , has adventured out to this new restaurant. As the variety of Mediterranean food ranges greatly, we were glad to have their team to dictate the food order – from starters to deserts.
Starting with drinks, you cannot go wrong with a Midas’ Touch or a Morning in Mykonos cocktail. The Midas’ Touch is tequila blanco mixed with grapefruit and fused with lime juice and a touch of honey. While a Morning in Mykonos is a speciality as it’s mixed with mezcal, amaro del capo cold brew, and orange bitters.
With appetizers, we were introduced to a Mezze Collection – a trio of favorite spreads (tzatziki, spicy whipped feta, santorini favas), served with crudites, grilled kalamaki, and pita. Also, another appetizer we recommend is – grilled calamari, from the northeast coast of Rhode Island. It’s prepared oven-roasted and drizzled with olive oil and red wine vinegar.
Onto the mains, we were introduced to the following dishes: sardines, sea bass, octopus, and lamb shank. The sardines are served with skin and lightly-seasoned with olive oil and a hit of spicy pepper. A good start as it’s served on a plate with several sardines.
The sea bass is preperared and roasted over stationary coals. As a whole fish, it’s prepared with lliada olive oil, lemon juice, and added oregano & capers. As this dish is meant to be shared, among others, it was a blissful added bonus to have the dish also deboned per table service. Almost a reminiscent of watching Gordon Ramsey in-person.
The octopus, while can be served in small or large amounts, we opted for a smaller portion. Nevertheless, we were satisfied with the added flavors of olive oil, red wine vinegar, among others. All after it’s been roasted until tender. One look at the coloring of this plate and you know it’s fresh.
With lamb shank, while a very good portion size, is not too bad. Served with lemon citrus and herbs, it is served well with Greek-style giant beans. It’s almost reminding me of a version of Greek speciality meat.
For deserts, we enjoyed, with great pleasure – baklava froyo (Greek yogurt) along with loukamades (Greek donuts). Baklava froyo is served with baklava crumble topping (filo, pistachio, walnut) and garnished with pistachio sauce and honey.
And for the sweet-tooth readers, the loukamades (Louka for short) is fried dough, until golden & crispy, served with honey syrup and topped with chopped walnuts. While there are versions of Louka in other countries including Turkey, Egypt, among others, we enjoyed a bit of history as this desert would be considered as one of the oldest to-date desert recipes.