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Hours & Location

905 W Fulton Market,
Chicago, IL 60607




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S O C I A L I Z E     


Located at 905 West Fulton Market, the new 8,000-square-foot space will seat 290 guests and include an outdoor patio which will wrap around Peoria and Fulton Market streets.  

The restaurant’s design will utilize rustic, earth-toned elements of rural Greek landscapes and integrate them into Fulton Market’s contemporary setting. The menu will embody Greek wellness ideologies all while remaining approachable. The concept was initially inspired by DineAmic Hospitality partners, David Rekhson and Lucas Stoioff’s recent trip to Greece, where they acquired a newfound appreciation for the natural Greek lifestyle. 

The Space

The focal point of the 8,000-square-foot space will be a large open-kitchen with a wood and coal burning hearth, perched high above the dining room. The elevated cooking stage will be the heart of the concept, allowing the culinary team to showcase the restaurant’s cuisine. In addition, a wraparound patio will be equipped with operable floor-to-ceiling windows which will seamlessly integrate the indoor and outdoor spaces. Sand-colored tones will complement the interior, all while unique lighting elements will hang from the ceilings to provide guests with a subtle trip to the Mediterranean. The restaurant will feature two private dining rooms which may either be sectioned off or integrated with the main dining room. Each of these spaces will have numerous event capabilities and allow for up to a 60-person seated occasion.

The Food

The menu will primarily highlight fresh seafood, sustainable proteins, and local vegetables, with a focus on whole ingredients and from-scratch fare. The restaurant will avoid overly processed items in order to incorporate the true wellness ethos of Greek cuisine. The charcoal and wood burning grills will impart unique and rustic flavors, while the open flames will deliver visual value. The menu will incorporate renditions of Greek favorites and will include locally-sourced ingredients.

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