About Us

Our Story

Andros Taverna is the first solo restaurant from Chef Doug Psaltis - and a return to where he started. Before Logan Square, Doug spent years in fine dining in New York City and California. Before all of it, there was his family and the Greek island of Andros - his father George's home, and the restaurant's namesake. In 2021, Doug and his wife, pastry chef Hsing Chen - a veteran of The French Laundry - opened Andros Taverna to tell that story on a plate.

The cooking is contemporary Greek, rooted in tradition. A wood-burning oven touches nearly everything, meats and seafood are grilled over live fire, and pitas are stretched to order and brushed with the world's finest olive oil. Our daily live seafood program brings in whole fish including barbounia that are exclusive to Andros, flown fresh from the Mediterranean. 

We source responsibly on land too - including whole lamb from Slagel Family Farms butchered in house every week.

The wine list is 100% Greek, more than forty bottles deep, and mezze and spreads, crisp salads, and Hsing's pastries round out a menu meant for sharing.

Our inviting space reflects the food: high ceilings, hanging greenery, concrete floors, and our glass-enclosed Kipos Greenhouse for private gatherings. We're proud to be MICHELIN Guide listed, named Best Greek Restaurant in America by Chowhound, and an Esquire Best New Restaurant - and take pride in being a good place to eat in the heart of Logan Square. Part of Eat Well Hospitality, alongside Mano a Mano next door and Asador Bastian in River North.