Snag a sidewalk seat here and feast on summery dishes made with ingredients picked up at the farmers' market. Don't miss baby okra with sun-dried tomatoes, and braised lentils with feta and vinegar: Leia mais
Chef-owner David Schneider is elevating the game with authentic regional fare utilizing fresh, seasonal ingredients that come together to pack a punch. Leia mais
Delicious food! Really nice take on Greek dishes. We were told the owner’s family is from Istanbul and the menu is inspired by Romios cuisine. The staff is very friendly and on top of it as well.
Best Greek food I've had in Chicago! Regional dishes from Crete, Asia Minor, Greek Islands, etc. which provides a unique dining experience. No Disneyland-style Greek here! Fried cauliflower is great!
When you want more than spanikopita and gyros, David Schneider's authentic regional Greek fare (and amazing Greek wine list) beckons you to this beautiful dining room in WickerPark. [Eater 38 Member]
As I was born in Athens, GR-I love this Mediterranean cuisine. Not to mention the wine offerings. Upscale dining at it's best. It's not meat-it's Lamb. Yamas!
The Duck Gyros with Duck fries are amazing. You also have to try the LambOffal and the Pork Belly with Candied Green Figs. Just order all of the small plates!!
Under 70 t&t included per- for the works: bottle, shared app, entree, coffee and deserts. Not actually expensive for creative, scratch authentic Greek. One of the best bangs for the buck in town.
Amazing food! If you want to make interesting new friends and have a delicious meal, Taxim has partnered with Grubwithus.com to host a social dinner on the first Tuesday of every month.
The cozy, cushy, Byzantine-style dining room and simple (and often simply delicious) seasonal Mediterranean food at this Wicker Park’s Greek den are all the influence of chef-owner David Schneider. Leia mais
Few ingredients are needed for a housemadephyllo filled with ramps and flanked by feta or a bowl of fava beans tossed with preserved lamb, but solid execution and superb seasoning yields max flavor. Leia mais
Share small plates of lamb-encrusted shrimp or wood-grilled octopus, or opt for main entrees such as whole Aegean sea bass and pork-stuffed cabbage. Leia mais
Try the half roasted chicken it is brilliantly made and just the right portions. My buddy Mike tried the Lamb shank and it was made with a bed of rice. He loved it.
Concentrate on the array of 20 mezedes, including fresh fava beans with preserved lamb and yogurt. Big entrées feature roasted whole Cretan sea bass with sautéed dandelion greens. Leia mais
Few ingredients are needed for a housemadephyllo filled with ramps and flanked by feta or a bowl of fava beans tossed with preserved lamb, but solid execution and superb seasoning yields max flavor.
Menu changes & I've tried a lot, but very recent deliciousness: grilled banana & melrose peppers, fried duck egg, spiced potatofries, sheep's milkfeta. Share as an antipasti!
Taxim whisks you away from the noise of WickerPark into an aromatic trance with Middle Eastern dishes like the duck gyro with roasted duck breast, pastourmá spices, mintyogurt sauce and duck fries.
There’s another gyro in town, and w all due respect to those before it, this one—made w roasted, pomegranate-glazed duck & slathered with a walnut-yogurt mousse—is unlike any other we’ve encountered.
Small plates better than the large plates. Phyllo w/ goat cheese, pork belly and chickpea dishes were all great. Duck gyro is touted as signature dish and was good. Lamb shoulder was also good.