Executive Chef Nikolaos Kapernaros has been sharing his favorite Greek dishes and culture at Avli at the Park, 180 N Field Blvd, for the last year.
"I've worked in this industry for 20 years, have cooked all over the world and this is my culinary baby," he smiled.
Kapernaros moved to the United States from Greece four years ago.
"What I love about being here is that we are making food from scratch. Everything is made in house. I tell my cooks, ‘let's make things that we are feeding our children and our wives.’ That's important to me." he said.
Avli at the Park is one of hundreds restaurants that will be offering pre-fixed menus as part of Chicago restaurant week.
Jason Lesniewicz with Choose Chicago said it's been a tough two years for the industry and it's time to celebrate the culinary scene.
"We say we are the top culinary destination in the world," he said. "From our amazing street food, the classic Chicago traditions, all the way up to the three star Michelin restaurants, James Beard award winning chefs. It runs the gamete. You can experience cuisine from around the world in the city and in the suburbs," added Lesniewicz.
Lesniewicz said many chefs and restaurants are finally getting back to normal and inviting guests back at full capacity and mask free.
"I do see it coming back. I hope more and more restaurateurs and chefs see it coming back and invest, so we have that new talent coming in and all the new offerings we do every year. Those restaurants that continue to make an impact in their communities and for their patrons." said Lesniewicz.
The 15th annual Chicago Restaurant week event will feature more than 341 participants representing 35 distinct Chicago neighborhoods, including 33 suburban restaurants. 62 participants are women, minority and/or black-owned enterprises.
This year, 70 restaurants make their CRW debut and include a range of both recently opened and established locales, such as Jaleo (River North), El Solazo (West Lawn), Majani Soulfood Vegan Cuisine (South Shore), and Shang Noodle (South Loop). They join a list of repeat loyalists such as Big Jones (Andersonville), Chez Joel Bistro (Little Italy/University Village), HaiSous Vietnamese Kitchen (Pilsen), and Virtue Restaurant & Bar (Hyde Park).
For Kapernaros, the event is something special for him and his team.
"We'll be showcasing our Greek Salad, our Saganaki, our Branzino, our sweet potato puree, and a new plate that is coming in for our spring-summer menu. It's called onion delmondes, a traditional plate from Greece. What we're trying to do here is give the traditional Greek flavors," Kapernaros shared.
He got choked up when he talks about his mother and grandmother's homemade recipes and bringing that taste of home to Chicago.
"Having my Yaya making food was wonderful. It's very different when you know how to cook it, you know how to make it. We make our Filo, it was the same one she was making," he paused. "It's important that these tastes are from our heart. It's my history. It's my legacy." he said teary eyed.
For Kapernos, cooking in Chicago is a labor of love.
"These are my ideas, there are Greek words, ‘filoxenia’, that means hospitality. ‘Meraki’ is the way you feel when you're cooking. ‘Filotimo’ is that you're doing something from your heart. We have these mottos," he smiled.
For 17 consecutive days, participating dining establishments will showcase specially curated prix fixe menus with prices set at $25 for brunch and lunch, and $39 and/or $55 for dinner (excluding beverages, tax, gratuity and delivery).
“Chicago Restaurant Week is our city’s opportunity to celebrate the passion and vitality of our diverse restaurant community,” said Sam Toia, President and CEO of the Illinois Restaurant Association.
“This year, in particular, we acknowledge the perseverance of restaurants large and small that have faced innumerable odds. Chicago Restaurant Week is a chance to help them on their paths to recovery,” added Toia.
For a list of participating restaurants click here.
Chicago Restaurant week runs through April 10th.
"We all need to go out and support chefs, artists, everyone. We all need to go out and contribute to our local economy through our restaurants and entertainment venues." said Lesniewicz
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