LTH Home

Greek Islands - Chicago - My personal benchmark

Greek Islands - Chicago - My personal benchmark
  • Forum HomePost Reply BackTop
     Page 1 of 2
  • Greek Islands - Chicago - My personal benchmark

    Post #1 - October 28th, 2008, 10:26 pm
    Post #1 - October 28th, 2008, 10:26 pm Post #1 - October 28th, 2008, 10:26 pm
    It's hard to believe but it appears that there is no dedicated thread here for this Chicago institution, which arguably serves the best Greek food in town. I've been eating at Greek Islands for over 25 years and their dishes are woven into the fabric of my soul. One of my best friends, who is of Greek descent, basically refuses to voluntarily eat Greek anywhere but Greek Islands. I guess his influence rubbed off on me a few decades back because while I enjoy some of the other Greektown restaurants, Greek Islands is, for me, the standard to which all the others are compared.

    It had been about 6 months since my last meal at Greek Islands and I began jonesing for it. So last Saturday, with some free time on our hands and ZERO traffic on the Edens, we shot downtown and met Jazzfood and his sister Vikki for a most satisfying lunch-feast . . .


    Image
    Giant Lima Beans
    Tender and tasty without being mushy. The slightly acidic dressing was just perfect. In this case, bigger really is better. :wink:


    Image
    Taramosalata
    Hands down, my favorite rendition. It's briney and salty but only slightly fishy and possesses a richness that is truly distinctive.


    Image
    Skordalia
    Another favorite rendition because the garlic is strong but it doesn't overwhelm or burn the palate.


    Image
    Fried Zucchini
    Hot, crispy and wonderful. I love to dip these in the skordalia and, in fact, a small side of it is served with the zucchini.


    Image
    Keftedakia
    I'm honestly not sure if these meatballs are made from lamb, beef or a blend but they have a very distinctive and addictive flavor. The aromatic, tomatoey sauce is also excellent but my aforementioned, hardcore friend always orders them dry because he considers the sauce a 'dumbing down' of the dish.


    Image
    Grilled Octopus
    Perfectly grilled to a light external crispiness and oh-so-tender on the inside, I just can't get enough of this dish. The Greek olive oil and dash of vinegar on the plate are a fantastic complement.


    Image
    Can you guess what's coming?


    Image
    Saganaki
    I know this dish was reportedly invented at The Parthenon but Greek Islands' version is outstanding. It was crispy on the outside and gooey inside. I think this is made with kasseri cheese and the one Greek Islands uses is tangy and pungent.


    Image
    Greek Sea Bass
    Char-grilled whole fish, with perfectly crispy skin. The richness of the fish marries up extremely well with the Greek olive oil that is used in its preparation.


    Image
    Like a surgeon!
    Luckily we had a filleting expert -- the incomparable chef Jazzfood -- with us at the table.


    Image
    Perfecto!
    I don't think I could have done a better job of it in 100 tries.


    Image
    Rice & Potatoes
    Even the rice and potatoes are excellent at Greek Islands and I love that sauce, which is the same sauce used to top the keftedakia shown above.


    Image
    Mixed Vegetables
    According to my friend, "Greek-style vegetables are cooked for a month and then cooked again." While that may be a bit of an exaggeration, these babies were certainly cooked through. Some might call this method stewed. In any event, I love mushy vegetables and these, cooked with lots of olive oil and tomato, were remarkably delicious.


    Image
    Gyros
    Best rendition I've ever had. Period. They're made in-house and prepared so caringly that nearly every strip was browned and crispy. We ordered them with tsatziki and pita, both of which were excellent. The pitas are grilled to a point where they become light in texture. The tsatziki is creamy with an intense flavor that is powered by distinctive Greek yogurt.


    Image
    Lamb Chops
    Perfectly cooked to medium rare, these tender, flavorful chops were encased in just the right amount of fat to withstand their charring without losing any of their juiciness.

    There are so many other dishes I love at Greek Islands but this was all we had room for on this day. I cannot believe that we didn't have the spanikopita or the avgolemono, both of which are the best I've ever tasted. And I love their flavorful chicken riganati and many of the braised lamb dishes, like the Rosa Marina and the Arni Fornou, too.

    Speaking of braised, the one knock I sometimes hear about Greek Islands is that the food can sometimes be a little steam table-reliant. First of all, that's the nature of braised dishes, a class into which many favorite Greek dishes fall. If you expect a braised dish to be made to order, you're going to be in for a multi-hour wait. Either way, Greek Islands' braised dishes are fantastic. But beyond that, none of the dishes in our entire lunch -- with the exception of the side of mixed vegetables -- was a steam table dish. I think this shows that there's a lot more to Greek Islands that might initially meet the eye. Yes, you can get a big, wonderful hunk of f.o.b. leg of lamb there, but you can also go an entirely different direction and be just as delighted and comforted by so many of their other dishes.

    All this is why, for me, Greek Islands is the definitive Greektown restaurant.

    =R=

    Greek Islands
    200 S Halsted St
    Chicago, IL 60661
    (312) 782-9855
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #2 - October 28th, 2008, 11:06 pm
    Post #2 - October 28th, 2008, 11:06 pm Post #2 - October 28th, 2008, 11:06 pm
    ronnie_suburban wrote:Perfectly cooked to medium rare, these tender, flavorful chops were encased in just the right amount of fat to withstand their charring without losing any of their juiciness.

    Ronnie_S,

    Terrific pictures, delicious looking lamb, a most appealing meal.

    One question, is Vikki wearing a Captain Kirk Star Trek shirt ? :)

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #3 - October 29th, 2008, 12:38 am
    Post #3 - October 29th, 2008, 12:38 am Post #3 - October 29th, 2008, 12:38 am
    ronnie_suburban wrote:their dishes are woven into the fabric of my soul... Greek Islands is, for me, the standard to which all the others are compared.


    I grew up with, raised in part by, the Greek family next door- those who stayed up a lot later than us and always with great chow. There was always debate as to whether Parthenon, Rodity's, or Greek Islands was the best. Of all the boisterous, flaming cheesed, cinnamon-laced red-sauced, and ouzo shot nights (for the grown ups), all my memories seem to be held at Greek Islands.
    My fave too.
    Huzzah to Greek Islands!
  • Post #4 - October 29th, 2008, 6:15 am
    Post #4 - October 29th, 2008, 6:15 am Post #4 - October 29th, 2008, 6:15 am
    Thanks for the pictures. That looks great. I'll definitely get over there in the next couple of weeks.
    i used to milk cows
  • Post #5 - October 29th, 2008, 6:16 am
    Post #5 - October 29th, 2008, 6:16 am Post #5 - October 29th, 2008, 6:16 am
    FWIW, Greek Islands is my fave, too. Living close enough to Greektown, I think I've been to every restaurant there at least twice. After being lured by the bucolic patio too many times at Athena only to have seriously inferior food, I just gave up and limit myself to Greek Islands now. It's sort of like eating at your Grandmother's house; nothing is earth-shattering but everything tastes really good. It's one of the few restaurants where the veggies are enticing to me, and the keftedakia sauce, which is cinnamon-laced as Jefe points out, is really nice.
  • Post #6 - October 29th, 2008, 7:02 am
    Post #6 - October 29th, 2008, 7:02 am Post #6 - October 29th, 2008, 7:02 am
    First, as always, great pics.

    Second, funny you should post (well not really but funny to me). A few weeks ago, myself and two of the girls found ourselves waiting around in the West burbs while a third danced it up at a Bat Mitzvah. We bided our time at Greek Islands in Lombard. It got me noodling on some type of post on the incredible appeal of Greek food in Chicago. I was already primed (on the appeal of Greek food) from the recent tempting posts on Parthenon. Then, when we hit Greek Islands on a late Sunday afternoon, it appeared so crowded, I did not think, at first, that we would get in. Luckily, the place is large, and as many diners already there, we found a spot too. It is not just me. Everyone likes Greek food.

    Having made one sweeping generalization, let me try another one, one born of less evidence. The enormous appeal of Greek food in Chicago seems less realized in other parts of the USA. I don't see places like Greek Islands packing them in, in other places. Why are we, Chicagoans, so enamored with these places. Channelling my inner JeffB, I would say that it's not us. Our attraction to Greek food is not one of unsophistication or rubeness. Like a Ronnie S., we might dine at the Publican one day, Greek Islands the next. We know it is worth it. What makes it worth it?

    The first thing I thought of was, despite the fact that a place like Greek Islands, at least the one in Greektown practically flaunts its steam tables, there is something specifically cooked or prepared about this food. In an era when Whole Foods tries to make its quarterly numbers on the back of their take-out counter and Sysco serves it up, soup to nuts, it is so damn good to have food that is made for you. It tastes like it starts with raw ingredients. It tastes like someone cut it and fried it and roasted it. There is just a sense of real cooking that works. On top of that, something I love, there is a real ability in these places to use, well real is not the word I am meaning here (that's the point above), it's a sense of using a wider range of ingredients. A veggie choice the other day at Greek Islands was okra. We forsaked that for the spinach rice (do try!). Beets, greens, beans, someone like Paul Virant has no problem with these ingredients, but do you see them at any of the other places in that Yorktown mall area?

    The other thing I think of is the service. Who does not walk away from a Greektown (even in Lombard) experience wishing for a moment that they were Greek. How is it that every waiter in every Greek restaurant is more capable than any waiter anywhere else. You always feel welcome. You always feel like you ordered exactly the right things. You always feel protected.

    The final funny thing, as much as I truly, really, enjoy the Greektown experience, my constant thoughts when I am eating the food is the desire to duplicate it at home. Take the Greek Islands cabbage salad. Love it. Love trying my hand with my local cabbage. No Greek place makes a classic Greek salad close to mine even when I buy the cheaper feta cheese. So, maybe there's a few other reasons for the appeal of this food.
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #7 - October 29th, 2008, 7:46 am
    Post #7 - October 29th, 2008, 7:46 am Post #7 - October 29th, 2008, 7:46 am
    Great photos! Everything looked delicious; if I had been there I would've needed a wheelbarrow to leave. The thing you didn't mention that they make so well IMO, is the pastitsio. One of the best versions around.
    What if the Hokey Pokey really IS what it's all about?
  • Post #8 - October 29th, 2008, 8:32 am
    Post #8 - October 29th, 2008, 8:32 am Post #8 - October 29th, 2008, 8:32 am
    Beautiful post, Ronnie, and I agree wholeheartedly with the assessment.

    Adding to other "bests in Greektown" - their avgolemono. Elsewhere, this soup can be starchy, greasy, and bland; Greek Islands nails it, with the perfect balance of smooth and sour.
  • Post #9 - October 29th, 2008, 8:56 am
    Post #9 - October 29th, 2008, 8:56 am Post #9 - October 29th, 2008, 8:56 am
    Hi,

    Who ate the fish head?

    I have not particularly liked Greek Islands, though I can see many of our selections were the braised from the steam table variety. I admit the grilled Sea Bass is something I could easily dive into.

    In my other life, I used to go to 'Dubrovnik,' a seafood restaurant in Zagreb, Yugoslavia. The had a platter of fish fresh from the Aegean with prices per kilogram. They grilled your selection over an open fire, then garlic and olive oil was used as a final dressing before coming to the table. Your Sea Bass reminds me of those wonderful fish dinners.

    Thanks for giving a fresh look at a restaurant I had stopped considering going to.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #10 - October 29th, 2008, 8:58 am
    Post #10 - October 29th, 2008, 8:58 am Post #10 - October 29th, 2008, 8:58 am
    I have never really been a fan of the Greektown, or Lombard location of Greek Islands. Average food, and service in my visits there. Different Strokes.

    My favorite is Pegasus in Greektown. Love that outdoor area upstairs with a view of the skyline for after dinner drinks on a warm summer night.
  • Post #11 - October 29th, 2008, 9:12 am
    Post #11 - October 29th, 2008, 9:12 am Post #11 - October 29th, 2008, 9:12 am
    I always thought the grilled octopus at Santorini couldn't be beat, but judging by those photos, GI's is a serious contender.
  • Post #12 - October 29th, 2008, 9:25 am
    Post #12 - October 29th, 2008, 9:25 am Post #12 - October 29th, 2008, 9:25 am
    crrush wrote:I always thought the grilled octopus at Santorini couldn't be beat, but judging by those photos, GI's is a serious contender.


    Santorini and Greek Islands are owned by the same people. The octo is pretty much the same at either place, although for other fish items I give the slight nod to Santori. I'll also throw my hat into the ring as a big fan of Greek Islands. I think I have posted elsewhere that G.I. is the go to place for The Chow Poodle's (Greek) family occasions. Although there is no shortage of highly qualified Aunt's to cook up a Greek feast in her family, Greek Islands is the default location for any serious family celebration (other than Greek Easter and Christmas).
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #13 - October 29th, 2008, 9:31 am
    Post #13 - October 29th, 2008, 9:31 am Post #13 - October 29th, 2008, 9:31 am
    stevez wrote:Santorini and Greek Islands are owned by the same people.

    Given certain similarities between the places, I always thought this to be true but recently someone told me they were actually arch enemies. Your take makes much more sense to me. FWIW, I really enjoy Santorini, too.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #14 - October 29th, 2008, 9:59 am
    Post #14 - October 29th, 2008, 9:59 am Post #14 - October 29th, 2008, 9:59 am
    I like Greek Islands but IMO it runs a close second to Parthenon..The Greek Islands in Lombard was every bit as good as the one on Halsted for years but the last few times ive eaten there Ive noticed a slight dip in quality on certain dishes..
    Which one is best? Thats an age old argument..between us Greeks and non Greeks alike..like arguing who has the best beef or pizza in Chicago

    BTW Santorini to me is good place for seafood
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #15 - October 29th, 2008, 10:02 am
    Post #15 - October 29th, 2008, 10:02 am Post #15 - October 29th, 2008, 10:02 am
    Head's Red BBQ wrote:I like Greek Islands but IMO it runs a close second to Parthenon..The Greek Islands in Lombard was every bit as good as the one on Halsted for years but the last few times ive eaten there Ive noticed a slight dip in quality on certain dishes..


    Personally, I have always had great food and great service at both locations of Greek Islands. My only regret is that I never seem to make either location very often.
  • Post #16 - October 29th, 2008, 10:10 am
    Post #16 - October 29th, 2008, 10:10 am Post #16 - October 29th, 2008, 10:10 am
    jlawrence01 wrote:
    Head's Red BBQ wrote:I like Greek Islands but IMO it runs a close second to Parthenon..The Greek Islands in Lombard was every bit as good as the one on Halsted for years but the last few times ive eaten there Ive noticed a slight dip in quality on certain dishes..


    Personally, I have always had great food and great service at both locations of Greek Islands. My only regret is that I never seem to make either location very often.


    never had an issue with service at all at either as well..just i felt food has slipped a bit at Lombard..I would still eat there ....just would not order some of my old standbys
    First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence
  • Post #17 - October 29th, 2008, 11:53 am
    Post #17 - October 29th, 2008, 11:53 am Post #17 - October 29th, 2008, 11:53 am
    My family loves Greek Islands, but we rarely order meals there. Instead, we prefer to order as many appetizers, both hot and cold, as we can handle. I am also a big fan of their Taxas salad. I do not like most of the steam table items, and instead prefer to make a tapas-style meal from smaller dishes. I love the zucchini with skordalia, the gyros, the taramosalata. I have not yet tried their octopus (since I doubt my kids would try it), but will be ordering it the next time I go -- it looked terrific in Ron's photo.

    We have been to the Lombard and Greektown locations and find them both to have excellent service. We have had to wait for tables at both locations, but I always feel it is more than worth the wait. The prices are good and the food is delicious.

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #18 - October 29th, 2008, 2:03 pm
    Post #18 - October 29th, 2008, 2:03 pm Post #18 - October 29th, 2008, 2:03 pm
    I can't speak for the Lombard location but I love the Greek town location.

    We were in there a week or two ago after we realized we probably hadn't had a visit for 6 or so odd months. I've always had great service, and I will echo what most everyone else here has said. I've always had excellent fish there, fresh, and I enjoy watching the more experienced waitstaff debone the fish. I swear there is one guy there that does it so fast you really wonder if he's just adjusting the plate or actually deboning. I too love mixing and matching the appetizers from the menu and I prefer their skordalia to most other places in Greektown, for the same reasons that Ronnie mentioned.
    One Mint Julep was the cause of it all.
  • Post #19 - October 29th, 2008, 2:04 pm
    Post #19 - October 29th, 2008, 2:04 pm Post #19 - October 29th, 2008, 2:04 pm
    No traffic on the inbound Edens on a Saturday night?
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #20 - October 29th, 2008, 2:11 pm
    Post #20 - October 29th, 2008, 2:11 pm Post #20 - October 29th, 2008, 2:11 pm
    Dave148 wrote:No traffic on the inbound Edens on a Saturday night?

    No, this was lunch. Not that I'd expect traffic at 1 pm but I'm still in the post-construction-euphoria stage. :)

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #21 - October 29th, 2008, 6:34 pm
    Post #21 - October 29th, 2008, 6:34 pm Post #21 - October 29th, 2008, 6:34 pm
    I love Greek Islands, grilled octopus, skordalia & the beets. The are also open till 1:00am on the weekends.
  • Post #22 - October 29th, 2008, 7:14 pm
    Post #22 - October 29th, 2008, 7:14 pm Post #22 - October 29th, 2008, 7:14 pm
    Head's Red BBQ wrote:I like Greek Islands but IMO it runs a close second to Parthenon..The Greek Islands in Lombard was every bit as good as the one on Halsted for years but the last few times ive eaten there Ive noticed a slight dip in quality on certain dishes..
    Which one is best? Thats an age old argument..between us Greeks and non Greeks alike..like arguing who has the best beef or pizza in Chicago

    BTW Santorini to me is good place for seafood



    I'd agree, having gone to both for thirty years. I'd give Parthenon the edge, but it's close. They're walking distance from my job, and a co-worker is from Athens, we hit both every so often.
    trpt2345
  • Post #23 - October 29th, 2008, 9:28 pm
    Post #23 - October 29th, 2008, 9:28 pm Post #23 - October 29th, 2008, 9:28 pm
    Piling on, Greek Islands is my favorite too. I especially like the psarosoupa, available on Fridays and Sundays. The menu describes it as a seafood gumbo, though it is not at all spicy (which is how I always think of gumbo).

    When I have their leftover rice and potatoes, I always throw in some decent canned tuna and make it into another meal--delicious!

    Aside of the food, one thing we really about Greek Islands (and other Greektown places as well) is how kindly they treat our children.
  • Post #24 - November 2nd, 2008, 3:52 am
    Post #24 - November 2nd, 2008, 3:52 am Post #24 - November 2nd, 2008, 3:52 am
    ronnie_suburban wrote:
    stevez wrote:Santorini and Greek Islands are owned by the same people.

    Given certain similarities between the places, I always thought this to be true but recently someone told me they were actually arch enemies.

    Unless something has changed very recently, the owners of Santorini are the Kontos family (who also own the 24-hour Tempo Cafe in River North), and the owner of Greek Islands is Gus Couchell. I do not know whether they get along.

    Years ago, the menus and food of South Halsted eateries were so similar we used to theorize that all of Greektown was one big restaurant with an enormous kitchen in the back that served them all. I think they distinguish themselves to a greater extent nowadays, but there are still many likenesses.

    Greek Islands remains my favorite, followed by Artopolis (which is one of the distinctive ones, although it shares ownership with Pegasus). Next time you go to Greek Islands, order the loukaniko.
  • Post #25 - November 2nd, 2008, 9:05 am
    Post #25 - November 2nd, 2008, 9:05 am Post #25 - November 2nd, 2008, 9:05 am
    Growing up, The Parthenon was always my family's "go-to" restaurant in Greektown. We'd go there and still do every Easter Saturday. In my mind, Greektown = Parthenon. However, a business associate wanted to dine at Greek Islands for dinner last month. I happily agreed with his decision and for the most part, had an excellent meal at Greek Islands (comparable to Parthenon in my mind). However, they forgot the artichokes in my lamb and artichoke entree. Doh!! Not good. And the worst part is they did not correct the deficiency. They gave me what appeared to be minced artichokes. All I know is at the Parthenon I get 4-5 unadulterated artichoke hearts. Big boys!! That wasn't the case with Greek Islands and that was a huge disappointment. Maybe my experience was a one-off anomaly because I surely will dine there again. All the food we ordered was exceptional. Just the artichoke experience was a disappoinment.
  • Post #26 - January 4th, 2009, 9:34 am
    Post #26 - January 4th, 2009, 9:34 am Post #26 - January 4th, 2009, 9:34 am
    Spur of the moment, friends and we went to Greek Islands last night for an early dinner, and it was entirely because of this thread. (So, thank you, thread!) It had been a good twenty years since I'd been there. I had the lamb with artichokes in egg-lemon sauce, and it was wonderful--the best version of this kind of dish I've had in a long time. Rather than being a lamb shank, the meat was on four parallel rib-like bones, leading me to wonder if this was, essentially, four rib lamb chops that hadn't been separated yet, and all baked instead of broiled. The meat was unbelievably tender and full of--is this a banned word for 2009?--lamby goodness. Best saganaki I've had in a long time, too, and the galaktoburiko for dessert was delicious.

    Has the place gone through a remodel in the last twenty years? I remembered the place between more open and "barn-like" (not in a great way) than it is now. Now, there are nice, human-scaled sections created by rustic walls and windows, etc. Maybe it was always that way and my memory is playing tricks on me. In any case, we loved our experience. Service surprisingly unbrusque for Greektown, too.
  • Post #27 - January 4th, 2009, 2:38 pm
    Post #27 - January 4th, 2009, 2:38 pm Post #27 - January 4th, 2009, 2:38 pm
    As if I wasnt already jonesin for it........ Now I have to look at pics of that perfectly charred octopus.

    I love Greek Islands, there is no comparison.
    "Why, then the world's mine oyster, Which I with sword will open."
    William Shakespeare
  • Post #28 - January 4th, 2009, 3:28 pm
    Post #28 - January 4th, 2009, 3:28 pm Post #28 - January 4th, 2009, 3:28 pm
    I'm a big fan of Greek Islands on Halsted and have been going there with my family for years. The food is always great, but I always try to order the red snapper and they have never had it available. This includes weekdays and weekends. It's never hard to find something else (big fan of the octopus), but I find it strange that this dish is on the menu yet never available, at least for me.

    Has anyone else noticed this?
  • Post #29 - June 15th, 2009, 1:42 pm
    Post #29 - June 15th, 2009, 1:42 pm Post #29 - June 15th, 2009, 1:42 pm
    I've had lunch a few times in recent months at Greek Islands. I work in the South Loop, so it's easy for someone with a car to pick me up for lunch - - and free valet makes things easy.

    My last few lunches were good, but not great. Today, on the other hand, was splendid. I had a light lunch, but everything was spot on. The shining star of the lunch was the grilled octopus. I'd like to say that I ordered it after seeing the pristine octopuses in the case in the entry hallway. But, that would be false, because I pretty much always order octopus in Greek restaurants and have been doing so since I was about 12. So, I've eaten a good share of grilled octopus in my life. And, today's may have been the best I've ever had. The octopus was tender, consistently cooked, and had a nice light char. With some really fresh bread to dip in the excess vinaigrette, I was a happy camper.

    I also had an Athenian salad, which other than the still-sad tomatoes, was quite good.

    Instead of Greek Islands just being an easy lunch spot, it'll be in my regular rotation if it stays this tasty.

    Ronna
  • Post #30 - June 15th, 2009, 2:24 pm
    Post #30 - June 15th, 2009, 2:24 pm Post #30 - June 15th, 2009, 2:24 pm
    Ronna,

    I too love the grilled octopus at Greek Islands and it's definitely my favorite version in town. That said, maybe 1 out of every 10 times or so, it's not quite up to their usual standard (sometimes it can be mushy or tough or not nicely charred). I wouldn't exactly categorize it as 'hit or miss' but maybe just subject to the semi-uncontrollable forces of the universe.

    My best experiences at Greek Islands generally center around their hot and cold meze, the grilled items and fresh fish/seafood. Every once in a while, when I'm in the mood for steam table food, I really like their offerings (lamb rosa marina, chicken riganati, spanikopita, mousaka, pastichio etc.) but I find myself in the mood for that type of stuff less and less these days.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more