Greek Islands has operated on Halsted Street in Chicago's West Loop — the stretch long known as Greektown — since 1971, when a group of immigrant friends opened the restaurant and built it up from modest beginnings. A second location later opened in Lombard.
The kitchen imports its own extra virgin olive oil, wine, cheeses, seafood, olives, herbs, and spices directly from Greece. The menu runs through Greek staples: Lamb Rosa Marina braised in tomato sauce over orzo, Yiouvarelakia rice meatballs finished in egg-lemon sauce, stuffed tomatoes and peppers filled with ground meat, herbs, rice, cheese, and pine nuts, and char-broiled Colorado loin lamb chops.
Regulars point to generous portions, an authentic dining-room atmosphere, and consistent service across visits. The Infatuation gave Greek Islands a 7.7/10.
The kitchen imports its own extra virgin olive oil, wine, cheeses, seafood, olives, herbs, and spices directly from Greece. The menu runs through Greek staples: Lamb Rosa Marina braised in tomato sauce over orzo, Yiouvarelakia rice meatballs finished in egg-lemon sauce, stuffed tomatoes and peppers filled with ground meat, herbs, rice, cheese, and pine nuts, and char-broiled Colorado loin lamb chops.
Regulars point to generous portions, an authentic dining-room atmosphere, and consistent service across visits. The Infatuation gave Greek Islands a 7.7/10.