Thanks to Prometheus's noble sacrifice, the Greeks were able to use fire to heat their homes, grill their mutton, and summon shades of the dead to re-enact their favorite episodes of Frasier. Harness the power of the hearth with today's Groupon. For $20, you get $40 worth of grilled Greek fare and drinks at Melanthios Greek Char House.
Channeling the wisdom of the ancients, this Lakeview establishment grills its Mediterranean meats over an open flame, then garnishes them with traditional Greek seasonings, Mediterranean-molded sea salt, home-grown oregano, and olive oil from the owner's Greek hometown. The menu of southern-Greek classics sates even the most Hellenic of hungers with traditional moussaka—an eggplant dish topped with potato, ground beef, and béchamel sauce ($14)—or 100% organic saganaki, the famous cheese that's set aflame and served with a boisterous "Opa!," which is Greek for "Fire! Fire! We're all gonna die!" ($8). But the full flavor of Melanthios's cooking technique can be found in its cuts of meat, such as a petite cut filet mignon ($28) or a 14-ounce pork chop, seared on a custom-built grill over 100% mesquite hardwood charcoal and apple-wood chips ($19.50). And every Saturday and Sunday evening, Melanthios roasts a full lamb and pig on a rotisserie ($19 each) by mocking them affectionately in front of their laughing frenemies.
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Reviews
Chicago Bites and Chicago Tribune featured Melanthios Greek Char House. More than 100 Yelpers give the restaurant a 3.5-star average, and Metromix Chicago reviewers give it a four-star average.
- Who would have thought I’d find some of the best calamari on the mainland at a Greek steakhouse – where I thought there would be little if any sea food. But there it was at Melanthios Greek Char House. – Bridget, Chicago Bites
- Bravo! This place was excellent. Love the decor. The menu contained Greek classics but the specials are where it's at. – KatyMac, Metromix Chicago
Melanthios Greek Char House
As diners cross the outdoor patio of Melanthios Greek Char House and enter the dining room, they are greeted with the rich scent of greek seasoning and the aroma of mesquite charcoal. The restaurant's commitment to authenticity in its Greek entrees is such that the staff grows its own kalamata olives, but the chefs don't limit themselves to traditional dishes. They've also ventured into steak-house territory, serving mesquite-grilled cuts such as the 20-ounce porterhouse and the 8-ounce filet mignon. Regardless of a dish's national origins, the restaurant carries a bottle of wine that pairs with it well.
Around the dining room, diners settle into booths teeming with pillows and cushions, watching chefs prepare their food in an open kitchen. Exposed-brick walls frame a fireplace in the corner, and decorative balconies above the outdoor patio complete the set for couples interested in rehearsing lines from the productions of Romeo and Juliet they're putting on for their cats.
Customer Reviews
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