Taxim

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Wicker Park restaurant pushing the envelope on the cuisine of Greece and Asia Minor.

Greek, Recommended, Menu

Our Review

Chef-owner David Schneider raises the bar for serious, interesting regional Greek food at this Byzantine lounge that (dimly) exposes some of some of the freshest yet oldest ideas in village cuisine: humble, seasonal ingredients in simple, wonderful dishes like fresh-shelled favas with yogurt and lamb confit. That’s not to say Taxim is a bastion of tradition. Pomegranate-glazed duck gyros are a nod to current street food, dressed in a thin, unstrained house-made yogurt that’s deployed with amazing results in a number of dishes, from sauteed baby eggplant to a brawny (if dry) minced goat kebab, as well as on its own for dessert, accented with some tart candied kumquats. The selection of hot and cold mezzes and large plates is extensive, and apparently just hints at Schneider’s repertoire, said to include hundreds of recipes from Greece and Asia Minor. The all-Greek wine list is affordable and interesting. Read the full review >>

— Mike Sula

Features: Outdoor Seating, Full Liquor Service, Dinner, Open Late, Open Sunday, Open Monday, Reservations Accepted

Price: $$$
Payment Type: MasterCard, Visa

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Kakaviá me krókos kozánis

seafood soup, roasted colocasi, prawns, mussels, porgy, Greek saffron
14.00
26.00
Tzatzíki

house-made Greek style yogurt, cucumber, fresh dill, olives, house-made pita
6.00
Bámies laderés

baby okra, sun-dried tomatoes, fresh coriander, olive oil
8.00
Piperiés tiganités

seasonal peppers, olive oil, vinegar, seared halloumi
7.00
Sardéla pastí

bitter orange-cured sardine, fresh watercress, capers
11.00