As is clearly stated in my contract (no it's not), I'm required to investigate any and all grocery store fried chicken related claims, which is what lead me to the recently opened Greektown branch of Mariano's Fresh Market for a little deep fried due diligence.
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Scoring a satisfying gyros sandwich in Chicago is mostly about luck. Since most places use the exact same ingredients, success is judged by how caramelized the meat is before it's sliced off the spit and heaped on to a pita.
Until recently, my Greek pastry knowledge was limited to that king of Greek sweets: baklava. I set out to correct this embarrassing gap in my sweets consciousness this past weekend at Artopolis.
Pan Hellenic Pastry Shop doesn't have all the over-the-top Athenian accoutrements of some of its Greektown neighbors: no blue and white tile motif, no mural of the Parthenon, no flaming cheese served tableside. But what it does have is some of the best baklava in the city, featuring dozens of layers of flaky phyllo that crack and wilt into one syrupy, nutty bite.