West Loop residents can now experience Greece without the cost of airfare! Chef Avgeria Stapaki brings her culinary expertise from Greece directly into this space previously home to Bad Hunter on Randolph's Restaurant Row.
Avgeria secured Brad Parker as her business partner, and opened in July. Tribune critic Nick Kindelsperger gave it praise for its ambition but expressed reservations over execution.
Nisos in Greek means "island," and owner Brad Parker and chef Avgeria Stapaki want you to feel as if you have just arrived at a Greek resort as soon as you enter their restaurant. Their decor combines elements from both tradition and modernism; tables with circular edges mimicking those found on Greek islands are among the features you'll see when visiting Nisos.
Stapaki relocated from Greece for her project in Chicago, creating a menu with traditional Greek dishes given an elegant makeover. Her goal is to showcase its flavors through ingredients such as greek feta, tzatziki sauce, garlic blossoms and roasted eggplant - to name but a few!
Crain's reporter David Manilow found Nisos bustling, with both its dining room and bar bustling with activity. Perfect for anyone seeking Mediterranean cuisine in West Loop and ideal for romantic date nights alike; with delicious food, delicious drinks and intimate yet romantic ambiance; just don't forget the baklava for dessert!
Nisos Restaurant and Wine Bar in North Las Vegas is an inviting space that exudes brightness, airiness and sophistication--not solely due to the food. Brad Parker and Avgeria Stapaki's aim is for you to feel as though you have arrived on one of Greece's idyllic islands!
Stapaki serves up fresh seafood such as mussels and oysters, along with roasted vegetables, salads, grilled lamb chops, housemade pastas and their signature moussaka, an elevated homey layered dish of stewed ground beef and eggplant that Stapaki elevates by layering thin slices of roasted eggplant on top and spraying a fog of dry ice on it for extra effect.
Fulton Market Restaurant, opened by Parker Hospitality in July 2022, will close to "reevaluate their brand". When they reopen in 2020, parent company Parker Hospitality plans on transforming it into Nisos Prime as a steakhouse and turning the second floor into a nightlife and private events lounge with seating capacity for 200. Nisos Prime's menu will feature coastal dishes from France, Greece and Italy in addition to grilled meats and house-made pasta.
Chef Avgeria Stapaki brings her Greek flare into the West Loop dining experience at Parker Hospitality's latest passion project - The new location for Bad Hunter in the former space was created as part of Parker Hospitality founder Brad Parker's personal endeavor, who recruited Stapaki from Greece as the head chef.
Stapaki's Moussaka is an eye-catching spectacle, featuring roasted eggplant encasing ground black angus and potatoes in an irresistibly beautiful way. Other dishes receive dramatic enhancements as well, like their Sea Bass Carpaccio served with lemon gel, garlic blossoms and beetroot tapioca chips.
This restaurant specializes in seafood, and diners can select their fish from a daily "fish display" before it's prepared, similar to what would happen at traditional tavernas. With seating for 170 diners in its 2,000-square-foot space and opening only for dinner service, a news release states the restaurant will maintain its design, warm hospitality and brand experience while revamping to offer "a new experience". Keep checking back here for updates!
Nisos Mediterranean, a luxurious addition to West Loop, features an alluring blend of flavors and textures from all across Europe in its 2,000 square-foot space. Led by Greek chef Avgeria Stapaki's creative dishes featuring rare ingredients with eye-catching presentations (such as sea bass carpaccio with lemon gel, garlic blossoms, and beetroot tapioca chips).
Drinks at Elatare are equally impressive. Choose from an impressive drink program featuring inventive cocktails with saffron and cardamom flavors as well as refreshing Greek wines, not forgetting dessert's specialties: Rizogalo is an intriguing take on rice pudding topped with mango-vanilla syrup, mango passion fruit sorbet, cinnamon crumble crumble and cinnamon tuile for added decadence!
Parker Hospitality founder Brad Parker's vision for this massive restaurant was inspired by Stapaki after meeting her six years earlier on a beach in Mykonos, and was so taken with her food that he invited her back to Chicago as the Executive Chef to open it. A November review from Tribune critic Nick Kindelsperger was critical of its decor and diners while criticizing its food, saying it missed key areas in terms of taste.
