>> NEIGHBORHOOD
RIVER NORTH, LINCOLN PARK, WINNETKA >> PRICES $$
>> DISHES TO TRY
REVIEW
CARAMEL BAKLAVA ICE CREAM KATAIFI PRAWNS OCTOPODI BRIAMI
AVLÍ
BY THOMAS SONG PHOTOS BY KARINA MAK
Avli refers to a group of three Greek restaurants in the Chicagoland area, one in Winnetka, one in Lincoln Park, and one in River North, that all seek to offer guests a reinvented and modern interpretation of classic Greek dishes. We chose to try out the River North location due to its convenient location in the middle of such a bustling, quintessentially urban neighborhood. Upon arriving at the restaurant, we noticed that the restaurant’s ambience was defined by light, muted colors, large windows letting in ample amounts of sunshine, and subtle, wooden tones for the walls, tables, and seats. The atmosphere of the restaurant was vibrant and open, as sunlight shone through the large windows and infused the restaurant with an almost Mediterranean sense of brightness. Yet, there was also a level of intimacy and casualness in terms of the decorations and design, which allowed patrons to feel like there were at an aesthetic, chic city restaurant without too much stuffiness or pretentiousness. We chose to sit in the semi-enclosed patio area, which allowed us to catch a glimpse of the lively street scene close by and enjoy the fresh spring air, without having to risk getting soaked in the event of sudden rain. The restaurant also offered ample indoor seating, as well as tables that were completely outdoors on their street-side patio. Focusing on the dishes themselves, we decided to order a selection of small and large plates to share in order to gain a wider sense of the restaurant’s gastronomy. We began with the Kataifi Prawns, which featured four grilled prawns wrapped in shredded filo with a boukouvo pepper dipping sauce. The prawns were succulent and moist while also maintaining an earthy sear, but the most memorable part of the dish was the combination of the prawns with the shredded filo. The filo was thin, crispy, and wrapped around each prawn, which created an interesting textural contrast between the two components. The prawns were meaty and juicy, while the filo added crunch, lightness, and crispiness to the dish, making it better balanced and more varied texturally. We then moved onto the Octopodi, which consisted of grilled octopus along with santorini-style fava and tomato Boukie. The octopus was cooked very well, and its characteristic char and slightly burned flavor on the exterior complemented the tender juiciness of the interior seamlessly. There was only one piece of 6
BITE | SPRING 2022 | Digitally published SPRING 2021
