Lyra is a Mediterranean-inspired restaurant rooted in the Greek ethos of wellness. It is located at the Peoria and Fulton intersection and features 8,000 square feet of space that seats 230 guests. A covered outdoor patio offers an additional 1,500 square feet of seating. Chef Zopas and his team grew up eating traditional Greek food, and the menu is inspired by the cuisine of their native Greece.
Kostakos and Zopas grew up eating traditional Greek food
Located at the Peoria and Fulton intersection, Dineamic Hospitality has created a unique Greek concept for Chicago. Based on the ethos of wellness and the Mediterranean region, Lyra is 8,000 square feet and seats 230 people. The restaurant also features a 1,500 square foot outdoor patio.
Rekhson and Kostakos spent time in Greece to do research before opening the restaurant in Chicago. They met Athinagoras Kostakos, who won the Greek version of Top Chef, on a trip to Mykonos. After learning about Kostakos’ background, they invited him to Chicago and brought him and his business partner to serve at the restaurant. They were immediately drawn to the warmth and hospitality of Greek food.
The menu for Lyra is currently being finalized, but will feature a focus on simple, fresh ingredients. The chefs hope to create a menu that is authentic and bold. The food will likely include traditional Greek dishes as well as some modern twists on classic dishes. For instance, grilled octopus will most likely appear on the menu, as will oxtail ragu with mascarpone. Vegetarian options will also be available.
Menu is inspired by food they ate growing up
The Mediterranean-inspired Lyra Chicago menu is based on the food the chefs grew up eating. The design of the restaurant evokes the atmosphere of a Greek island village. Lyra also offers a selection of Greek-inspired cocktails and wines. Try the Hades cocktail, which features Patron Silver tequila, fresh grapefruit, dehydrated Greek sugar, and lime.
While the menu at Lyra Chicago is a modern interpretation of Greek food, it isn’t great Greek food. The chefs are quick to point out that it is not traditional Greek food. Menu items include phrases such as “carved tableside” and “blestered feta.” While the lamb chops are tender and the spinach-and-feta-filled spanakopita hand pies have a nice balance of salty and sweet flavors, most of the dishes are not particularly memorable.
The open kitchen at Lyra Chicago will be visible from the dining room. The open space and airy environment evokes the agora of ancient Greece. The chefs are striving to create a menu that blends freshness with authenticity. Meat and seafood will be sourced from local producers while pantry items are imported from their motherland. Sixty percent of the wine cellar will be imported, too. The menu is inspired by the food that Kostakos and Zopas ate growing up. While flaming cheese will not be on the menu at Lyra Chicago, the chefs are sticking to the food that they loved.
Open kitchen
Lyra Chicago is a Greek concept restaurant, rooted in the Mediterranean wellness ethos. Located at the Peoria and Fulton intersection, the restaurant is 8,000 square feet and seats 230 people. Guests can dine indoors or on a 1,500 square foot covered patio. The open kitchen allows guests to see what’s cooking on the menu, and the staff is able to offer advice and recommendations.
Lyra’s open kitchen is the centerpiece of the dining room, and the menu includes dishes with a Greek influence. The restaurant utilizes locally sourced ingredients and uses an open-fire cooking concept. Guests can also order vegetarian dishes and hearty comfort food. The restaurant also offers a full cocktail list.
Lyra Chicago is a new restaurant from the owners of Prime & Provisions and Bar Siena. The restaurant has a Mediterranean vibe and a large patio. During warm weather, the restaurant is a popular outdoor dining spot. At night, the restaurant transforms into a lounge-style supper club. Reservations are recommended for Lyra.
Cocktails
Lyra Chicago is a Greek concept rooted in the Mediterranean ethos of wellness. Located at Peoria and Fulton on the west side of Chicago, it seats 230 guests at full capacity and offers 1,500 square feet of outdoor patio space. Its menu is Mediterranean-inspired with a modern twist.
The restaurant is owned by the restaurant group DineAmic Hospitality, which also owns the restaurants Bar Siena and Bandit. Lyra will open this fall in a building shared with the headquarters of Mondelez International. The company first announced its plans to open the 290-seat Greek restaurant last February. The restaurant has since pushed back its opening date to September. The restaurant is now accepting reservations through OpenTable.
Lyra’s menu will feature bold flavors and quality ingredients. The chef’s goal is to create a menu that highlights fresh ingredients. In particular, the chefs plan to incorporate Greek ingredients into their dishes. The Hades cocktail, for example, features Patron Silver tequila, fresh grapefruit, dehydrated Greek sugar, lime, and serrano chile.