Mythos

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Craving Greek food but don’t want the Greektown shtick? Head to this BYOB where the Mediterranean blue walls, coral-colored banquettes, Nuevo Greek backbeats and absence of stereotypical tsochkes transport you to modern Greece instead of modern Halsted Street. The food prep’s also a step up—baskets of freshly baked piping hot bread arrive minutes (not seconds) after you arrive with a garlic-butter spread; the saganaki is fired in the kitchen instead of tableside; the pastichio, a beefy bechamel-laced casserole is made to order; and the chicken regante, a Greek oregano-and-peppercorn-rubbed half chicken takes 40 minutes to bake. The Athens-born sisters behind this spot, Toni di Meola and Vicky Zervas, are even getting their herbs straight from the source—their mother hand-delivers them from Greece. For dessert, skip the usual baklava and try the house-made revani, a honey-sugar syrup soaked semolina and egg cake.