The husband-and-wife chef team of Doug Psaltis and Hsing Chen, who cooked at name restaurants in a number of cities, have returned to Chicago during the COVID-19 pandemic, taking a chance on opening their own place, Andros Taverna.
The restaurant is an homage to Psaltis’ Greek heritage from the island of Andros and to his love of cooking, picked up from watching his grandfather run a Greek diner in Queens, New York said Block Club Chicago.
Andros Taverna is a “very personal” project unlike anything the two of them have ever done, Psaltis said.
“This is something that means a lot to us,” he said. “We love being rooted in the community and we really feel fortunate to have the opportunity to create a new project in this time,” he added.
It's their first restaurant together and will focus on a menu of updated Greek dishes like Kalamata crispy pork, lamb souvla, and Psaltis’ take on classic shrimp saganaki, many cooked on a wood-burning oven and charcoal grill. And for dessert, there's vanilla soufra, chocolate halva mousse, and baklava frozen yogurt, made by Chen.