He went on to work with well known chefs including Alain Ducasse, Dan Barber, David Bouley and Thomas Keller. It was there he fell in love with the heat of the kitchen and restaurant life. Doug grew up around his grandfather’s Greek diner in Queens, New York - Olympia Diner. Chen shows her pastry chops with a specialty brunch box available for Valentine’s Day filled with sesame koulouri, layered cinnamon bun, olive oil cake and house-made granola.Īndros has been a concept a lifetime in the making.
The Valentine’s Day menu is a feast for two under that same name, which will include a choice of one of Andros’s signature proteins cooked over the custom-built rotisserie hearth - either the whole charcoal chicken, Kalamata crispy pork or lamb souvla - alongside the signature Andros Greek salad, a collection of mezes, hand-stretched pitas, crispy kataifi cheese pie and vanilla soufra for dessert. Fittingly, the husband-and-wife-led teams will open Andros for takeout on Valentine’s Day weekend.Ībove all things, Andros embraces ‘ Philotimo,’ a Greek word without definition but representative of a deep-seated awareness of goodness and generosity that honors friendship and community. The pair partnered with another husband-and-wife duo, Ryan and Anna O’Donnell, restaurateurs and founders of Ballyhoo Hospitality (Gemini, Old Pueblo Cantina, Coda di Volpe, Sophia Steak) to form Andros Restaurant Group. Milwaukee Ave, Andros is a contemporary Greek restaurant in Chicago’s Logan Square neighborhood, adjacent to the city’s forthcoming public park and green space expansion.ĭoug is joined at Andros by Hsing Chen, a pastry chef, who has worked at - Manresa Restaurant, The French Laundry, The Peninsula Hotels, Jean-Georges Restaurants to name a few - who also happens to be his wife. Chicago Chef Doug Psaltis opens Andros Taverna next month, a new restaurant and his passion project built out of love - love for food, family and community.
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