"When it comes to Greek food in Greektown, it’s no surprise that there are tons of places to choose from. And while Greek Islands may not be the most consistent spot, we tend to forgive them for two reasons. One, the Greek staples are good. Two, it’s a great place to sit, converse, and hang, no matter who you’re with. The menu is so massive there’s a chance Homer himself wrote it, but that means there’s something for everyone—gyros, grape leaves, saganaki, moussaka, and more. The wine is also relatively cheap, and unless you’re a wine snob, you’ll be perfectly content paying for a bottle or six. When it comes to space, Greek Islands can feel a little dated. There are fake cobblestone floors made of tile, Parthenon-esque decorations, and blue and white accents reminiscent of the Greek flag. It might feel like it’s trying a little too hard to convince us we’re not in the middle of Chicago, but the food and service are good enough that we quickly stop thinking about it. So if you’re in the area and looking for comfort food in a place that hits all the basic Greektown notes, Greek Islands is a solid choice. Food Rundown Avgolemono Soup Also known as chicken lemon rice soup. It’s good, but this version is on the creamier side, so something to keep in mind. Taramosalata A blend of cod roe with potatoes, onions, and olive oil. They call this “Greek cavair," which is a bit of a stretch, but we get the idea. It's not quite on the caviar level, but it's fishy, salty, and best spread on pita. Flaming Saganaki Cheese Nine times out of ten we end up at Greek Islands because we’re in the mood for saganaki. We order it the other 10% of the time too. Dolmades Grape leaves stuffed with ground meat and rice, topped with an egg-lemon sauce. Always reliable, always good, and one of our usual orders. Spinach Cheese Pie Layered filo stuffed with spinach and feta. When it’s fresh, we are big fans of the spinach, feta, and filo mix. The problem is it seems to be hit or miss. Gyros Standard, tasty, and comforting. You can get it as an appetizer, which is rather large, or make it a meal that’s even larger. Roast Leg of Lamb We aren’t into the lamb. It’s often dry and tasteless. There are plenty of better options on the menu." - Sam Faye
