Andros Taverna

Andros Taverna is big, loud, and always full, and that's part of the argument for it. This is Greek food built for groups — mezze and spreads meant to circle a table, moussaka layered with the kind of care that satisfies people who've eaten a hundred versions of it. The ratios are right: meat, potato, eggplant, bechamel, nothing drowning anything else.

The wood-burning oven is where the kitchen shows its hand. The octopus comes off it tender through four fat tentacles, char without toughness, the kind of dish that justifies a special trip regardless of who else is in the room. And there's always someone else in the room — couples on date night, coworkers, suburban birthday parties, valet parking out front. Andros absorbs all of it without the food getting sloppy or the pacing falling apart.

Logan Square didn't have anything like this before, and still doesn't have a real competitor for it. Michelin has selected the restaurant every year since 2022, which tracks: this isn't a one-dish wonder or a scene riding on noise. It's a big room that actually cooks well at scale, which is a harder trick than it sounds.