While Athens-born Chef Avgeria Stapaki is rooted in Greek traditions, The menu will incorporate the elements of nature: land, sea, and air, with fresh, seasonal cooking and thoughtfully sourced ingredients.
All items served at Nisos are very thoughtfully sourced. Chef Avgeria Stapaki has created an exclusive relationship with an importer who delivers fresh ingredients from Greece, directly to Nisos every 2 days. That means that fish caught in the Aegean Sea on Saturday morning is served in the restaurant on Saturday evening. Nisos is the only restaurant in Chicago - and in the United States - to have such frequent access to Greek products, including carob flour, feta cheese, kalamata olives, olive oil, honey, sea salt, potatoes, and more.
Created by World’s 50 Best Athens-based cocktail bar, 7 Jokers, the cocktail menu is inspired by Odysseus’s journey home to Ithaca from Troy. Each cocktail represents a stop along his journey in Homer’s epic poem, from the earthy and botanical “Kirki” to the sparkling, spicy “God of the Sun.”