Andros Taverna

Andros Taverna Eat and be well. Eat at Andros. A Greek-inspired taverna from Chef Doug Psaltis in Logan Square.

03/31/2026

The sound of wood fire crackling. The smell of charring eggplant.
The taste of smoky perfection.

This is our Charred Eggplant Dip, or melitzanosalata — Greece's most underrated dip — and we make it the traditional way: straight over wood fire flames until the skin chars
and the inside goes silky smooth.

Try it with a side of our house made puffy wood-fired pita.


Our take home Easter Feast is here to make your celebration one to savor. a whole slow-roasted lamb scented with garlic,...
03/27/2026

Our take home Easter Feast is here to make your celebration one to savor. a whole slow-roasted lamb scented with garlic, lemon, and fresh herbs, with roasted potatoes, tzatziki, and pea latheros. Everything you need for an effortless holiday centerpiece. Serves 4–6. Add our Tsoureki bread to complete the table.

Easter Feast: Order by 4/2, pick up 4/5 (10am–2pm)

Greek Easter Feast: Order by 4/9, pick up 4/12 (10am–2pm)

Link in bio to preorder.

March 25, 1821. The day Greece began its fight for independence after nearly 400 years of Ottoman rule. Bishop Germanos ...
03/25/2026

March 25, 1821. The day Greece began its fight for independence after nearly 400 years of Ottoman rule. Bishop Germanos raised the flag of revolution and the cry "Freedom or Death" became the motto of a nation.

205 years later, Greek heritage lives in every corner of what we do. In the wood fire, the whole animal, the pita pulled from the oven, the way we welcome you to our table. This is more than a restaurant. It's a continuation of something that has endured for thousands of years.

Ζήτω η Ελλάδα. Happy Greek Independence Day.

Two new salads. Two ways to welcome spring.First, Chef Doug's Ancient Grain Salad. A bed of cheremoula cream layered wit...
03/24/2026

Two new salads. Two ways to welcome spring.

First, Chef Doug's Ancient Grain Salad. A bed of cheremoula cream layered with wild rice kale, cherry tomatoes, and fresh herbs, tossed with chickpeas, farro, and quinoa in harissa ladolemono. Finished with Mizithra cheese, toasted pine nuts, and fried quinoa.

Then, our Golden Tomato Horiatiki. Golden heirloom tomatoes, crisp cucumbers, kalamata olives, and capers crowned with a wedge of feta, Iliada olive oil, and wild oregano. The village salad, done right.

Easter and Greek Easter at Andros Taverna. Join us for a festive meal with family, friends, and all the Greek flavors th...
03/19/2026

Easter and Greek Easter at Andros Taverna. Join us for a festive meal with family, friends, and all the Greek flavors the season calls for — think lamb specials, fresh-baked tsoureki bread, and more.

Now taking reservations for Sunday, April 5th and Sunday, April 12th. Link in bio to reserve.

Greek Heritage Month is about honoring the stories that shape us.For Chef Doug Psaltis, those stories live at the table....
03/18/2026

Greek Heritage Month is about honoring the stories that shape us.

For Chef Doug Psaltis, those stories live at the table. Through Andros Taverna, he brings the spirit of the Greek table to Chicago — where meals are meant to be shared, traditions are passed down through recipes, and hospitality is a way of life.

A celebration of heritage, culture, and the timeless joy of gathering together.

Kleftiko, made the traditional way.Kleftiko translates to "stolen meat" — named for the klephts, Greek mountain bandits ...
03/16/2026

Kleftiko, made the traditional way.

Kleftiko translates to "stolen meat" — named for the klephts, Greek mountain bandits who would bury stolen lamb in sealed pits and slow-cook it underground so no smoke would give them away.

Chef Doug braises a whole leg of lamb on the bone with fournou potatoes, red pearl onions, and roasted tomatoes, then seals everything underneath the dough before it goes into the wood-fired oven. The dough traps all the steam inside — when it comes to your table and we crack it open, every bit of that flavor is remains in the pot.

Low and slow. The way it's been done for centuries. Swipe through to see the full process — from raw dough to straight out of the oven.

03/13/2026

Fagri. Flown in fresh from the Mediterranean.

Chosen by hand. Descaled. Wood fired. Dressed with ladolemono.

The best things are meant to be shared.

Seafood Mezze. A Greek breakfast spread.Smoked Atlantic mackerel and cured sardines alongside two of our favorite spread...
03/07/2026

Seafood Mezze. A Greek breakfast spread.

Smoked Atlantic mackerel and cured sardines alongside two of our favorite spreads: taramasalata topped with trout roe and traditional tzatziki. Served with a soft boiled farm egg, fresh vegetables, capers and herbs. Scooped up with warm wood fired pita and our toasted koulouri.

This is how mornings start on the Aegean and here, in Logan Square.

Brunch served Saturday and Sunday 10 AM - 2 PM.

March 8th. One night only.Michelin-starred Chef Kostas Papathanasiou joins Chef Doug Psaltis for a four-hands Greek feas...
03/02/2026

March 8th. One night only.

Michelin-starred Chef Kostas Papathanasiou joins Chef Doug Psaltis for a four-hands Greek feast, paired with wines from Scribe Winery.

Chef Kostas started cooking at the age of 16 in Greece. Then came The Fat Duck. The Ledbury. Years with Jason Atherton. The top job at Frantzén in Stockholm, one of the world's most celebrated restaurants. Now he leads the kitchen at Michelin-starred Lita in London.

Chef Doug's friendship with Chef Kostas began while dining at Frantzen in Stockholm where they bonded over their shared Greek heritage and love of live-fire cooking and Greek cuisine.On March 8th, we welcome him to Chicago. Two chefs shaped by fire and tradition. One evening you won't forget.

$280/person. Link in bio to reserve.

02/27/2026

Fresh from the oven, our Olive Oil Lemon Cake is made in house every morning before brunch service using Iliada olive oil and bright lemon, finished with fresh zest for a moist, citrusy bite you won't forget.

Pastry chef Hsing Chen and our team take pride in crafting every pastry by hand so that when you sit down for brunch, you and your taste buds know everything was made fresh that morning.

This Saturday and Sunday, 10am to 2pm. Save this for your weekend plans and come taste the difference.

Snap, Squeeze, Sip, and Settle In.We're teaming up with Hi-Snaps for an "elevated" sound bath experience in the Andros g...
02/26/2026

Snap, Squeeze, Sip, and Settle In.

We're teaming up with Hi-Snaps for an "elevated" sound bath experience in the Andros greenhouse. Start your morning with a 5mg THC/5mg CBD drink booster in a non-alcoholic beverage, then let practitioner Wes Bayer guide you through an immersive sound journey with singing bowls, wooden flute, rain stick, ocean drum, gong, and more.

After the final note fades, move into the dining room for complimentary Andros brunch specialties. Because the best mornings unfold slowly.

Your ticket includes:
- Meet Hi-Snaps founder Sam Achatz
- Guided sound bath with Wes Bayer
- Infused THC non-alcoholic beverage
- Hi-Snaps 10 pack + reusable travel tin
- Brunch dish of choice from select menu

Saturday, March 21 | 9AM | $85/person + tax & gratuity. 21+ only event.

Link in bio to reserve your spot.

Sound bath photos by JP Quindara

March 8th. One night only. Winemaker Adam Mariani of Scribe Winery joins us for a four-hands dinner with Chefs Kostas Pa...
02/24/2026

March 8th. One night only.

Winemaker Adam Mariani of Scribe Winery joins us for a four-hands dinner with Chefs Kostas Papathanasiou and Doug Psaltis. A Greek feast paired with four wines and a cocktail made with ingredients from Scribe's Sonoma farm.

The story of Scribe starts in 1858, when a German immigrant named Emil Dresel rode horseback across America carrying grapevine cuttings in his saddlebag. He planted them in Sonoma and became one of California's first winemakers.That land sat abandoned for decades until brothers Adam and Andrew Mariani, fourth-generation California farmers, found what had become a forgotten turkey farm and saw something worth saving. Today, Scribe is one of the most celebrated estates in the country. They farm "forever wild," letting the land breathe, and make wines that taste like a sense of place.

Chef Doug and the Adam bonded over their love of bringing people together over great food, wine and appreciating nature's great offerings. This dinner will also feature produce, herbs and lamb from the Scribe family farm.

$280/person. Link in bio to reserve.

Every morning in Athens, you'll hear them before you see them. Street vendors calling out, selling warm sesame koulouris...
02/21/2026

Every morning in Athens, you'll hear them before you see them. Street vendors calling out, selling warm sesame koulouris from their carts. It's the smell of toasted sesame and fresh bread that pulls you in.

We wanted to bring that feeling to Logan Square. Our koulouris are baked in house and served four ways at brunch: lox and happy egg, crushed avocado with feta, classic with taramasalata, and our egg in a hole with graviera.

This is how Greece does brunch. Join us Saturdays and Sundays from 10 AM - 2 PM to experience it for yourself.

Friday lunch at Andros. Our Lunch Set gets you a small Andros salad, choice of spread and your pick from our Athenian Me...
02/20/2026

Friday lunch at Andros. Our Lunch Set gets you a small Andros salad, choice of spread and your pick from our Athenian Meats lineup, all served on a wood-fired pita with tomatoes, cucumber, spiced yogurt and a few fries. $32.

Go big with the Sparta Octopus (+$7) or keep it classic with Chicken Souvlaki, Georgie's Gyro, Beef Keftedes or Crispy Eggplant & Halloumi.

Fridays 11am-3:30pm. Walk-ins welcome, reservations at the link in bio.

02/16/2026

Sold out last month. Back February 21st.

Sound bath in our greenhouse with Wes Bayer at 9am, followed by Greek brunch. Singing bowls, gong, ocean drum, rain stick, wooden flute, and more for one hour of deep relaxation. Then your choice of salads, spreads, a brunch entree, and a mini pastry in the dining room. Complimentary Pathfinder spirit beverage and a gift bag included with your ticket.

24 spots. That's it. https://bit.ly/4to0CBt

Bring: yoga mat, eye mask, water bottle, pillow and blanket for comfort.

Share this with someone who needs a morning like this.

Love at first bite starts with our Lavraki Carpaccio, delicate and beautiful with blood orange and marinated beets. Then...
02/14/2026

Love at first bite starts with our Lavraki Carpaccio, delicate and beautiful with blood orange and marinated beets. Then comes the main event: Dover Sole kissed by our wood-fired flames. The black peppercorn au poivre sauce is everything you want in a Valentine's dinner: rich, bold, unforgettable. This is how we romance in the Greek kitchen.

Try our Valentine's specials all weekend long.

Super Bowl Sunday, the Greek way. We're serving up two game day specials this Sunday, February 8th, available in house a...
02/06/2026

Super Bowl Sunday, the Greek way.

We're serving up two game day specials this Sunday, February 8th, available in house and on DoorDash:

Lamb Burger: Slagel Farms young lamb, butchered in-house. Topped with crispy mixed cheese (graviera, feta, mizithra), caramelized onions, and our homemade harissa aioli. Served on a fresh-baked milk bread bun with a pepperoncini on the side.

Smoked Greek Wings: Green Circle Chicken marinated for 24 hours, slow smoked for 1.5 hours, then fried until crispy. Finished with Aleppo pepper, lemon zest, wild oregano, and Maldon sea salt. Served with our housemade tzatziki.

One day only. Don't fumble this one.

Whisky Wednesday starts tomorrow at Andros Taverna. Every Wednesday we're pouring a curated flight of five single malts ...
02/03/2026

Whisky Wednesday starts tomorrow at Andros Taverna. Every Wednesday we're pouring a curated flight of five single malts from macallan and Highland Park for $45.

The lineup: Highland Park 12 and 15 Sherry Cask, Macallan 12 and 15 Double Cask, and Macallan 18 Sherry Cask. Five 1oz pours that walk you through the craftsmanship of Highland single malts, from sherry oak influence to the complexity of double cask maturation.

Walk-ins welcome. Starts 2/4.

Meet Nathan - our enthusiastic server at Andros Taverna! A Dungeon Master by night and culinary adventurer always, Natha...
02/02/2026

Meet Nathan - our enthusiastic server at Andros Taverna!

A Dungeon Master by night and culinary adventurer always, Nathan's been part of the restaurant world for 17 years. When he's not at Barry's Bootcamp or exploring Chicago's newest dining spots with his husband, he's experimenting with new ingredients in the kitchen. His go-to at Andros? The wild lavraki. He loves how our ILIADA Olive Oil olive oil and capers melt together on the plate. When winter calls, he opts for the brown butter and pistachio version instead.

The kind of meal that slows down time. Leg of lamb slow-roasted with garlic, lemon, and herbs until it's fall-apart tend...
02/02/2026

The kind of meal that slows down time. Leg of lamb slow-roasted with garlic, lemon, and herbs until it's fall-apart tender. Nestled over charred eggplant sautéed with garlic confit and lemon. This is winter eating at its best.

Address

2542 North Milwaukee
Chicago, IL
60657

Opening Hours

Monday 4pm - 10pm
Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 11am - 11pm
Saturday 9am - 11pm
Sunday 9am - 10pm

Telephone

+17733651900

Website

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