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Taxim is one of the newer players on the Wicker Park culinary scene, and certainly the only restaurant in the area featuring upscale regional Greek cuisine and wine. Chef/owner David Schneider puts a contemporary twist on traditional Greek food, and you'll get much more than you bargained for if all you were expecting was some flaming saganaki. You also can't go wrong with his delicious take on rack of lamb.
What's in it?
The Mint Creek Farms rack of lamb is marinated in the traditional Greek "ladorigani" marinade of fresh oregano, lemon and Messinian extra virgin olive oil. After marinating, the lamb is grilled over oak wood and served with a side of bulgur wheat pilaf and skordalia sauce with oregano and pine nuts.
Domaine Skouras 2006 "Megas Oenos" or Old Vine Aghiorghitiko (St. George).
The chef/owner says:
"My uncle Vaggelis was the best grillsman in our family. He used to have the whole clan drooling around his outdoor fire while he lovingly basted his paidakia with lemon, oregano and the best olive oil." -- David Schneider
How much is it?