Andros Taverna

The story

Crafted with passion, served with love

A Passion Project Rooted in the Aegean

Andros Taverna is Chef Doug Psaltis's tribute to his Greek heritage and familial roots from the island of Andros. Situated in the heart of Logan Square on Milwaukee Avenue, it operates as a contemporary Greek restaurant with a clear mission: bring the cuisine of Greece to Chicago with pristine products, bold ideas, and intentional hospitality. The spirit of the cosmopolitan taverns of Greece — warm, convivial, unpretentious — runs through everything here.

Wine Spectator recognized the restaurant with its Award of Excellence, a fitting acknowledgment for a place that takes its list as seriously as its kitchen.

The Food: Tradition with Purpose

The menu is grounded in Greek tradition while leaning on quality sourcing and live-fire technique. Pitas are stretched to order, brushed with what the kitchen describes as "the world's finest olive oil," and served best wrapped around souvlaki fresh off the grill. Mezze anchor the table: tzatziki, charred eggplant, spicy whipped feta, taramasalata, and octopus skordalia arrive alongside char-grilled kalamaki and wood-fired bread.

The seafood program is a centerpiece. Andros Taverna sources fresh, live seafood and celebrates the culture of the Aegean through daily specials — Mediterranean octopus, roasted calamari, prawn saganaki, and a Santorini seafood orzotto all appear across the menus. For meat, the kitchen dry-ages and butchers whole lamb from Slagel Family Farms in-house, serving dry-aged rib chops cooked over charcoal with house-made harissa, and a slow-braised leg of lamb kleftiko.

From Brunch to Dinner

The kitchen runs from weekday lunch through late-night dinner, with a weekend brunch that leans into Greek baked goods — koulouri bagels, olive oil lemon cake, tsoureki French toast — alongside egg dishes like strapatsada (a traditional scramble with farm eggs, tomatoes, and feta) and baked feta with Santorini tomatoes. La Colombe coffee, including espresso freddo, rounds out the morning.

Family recipes like phyllo spanakopita and eggplant moussaka sit alongside updated classics throughout the day, keeping the menu accessible without flattening its character. This is Greek food cooked with conviction — specific, seasonal, and worth the trip to Logan Square.