Periyali Greek Taverna - Glenview, IL

This is a place that has been mentioned in several other threads but as far as I can tell, doesn't have a thread of its own.

I recently ate here for the first time and found it to be decent, solid if not spectacular. The food was tasty, fresh and well-prepared. A few of the dishes -- saganaki, gyros, mousaka, skordalia -- were close approximations of my favorite Greektown versions. So, it scratched the itch in part, if not completely. With the Edens under construction for the next 6 months, Periyali will likely come in handy.

One thing I really appreciated about Periyali was the charcoal grill over which many of the items were cooked. An appetizer of charcoal-grilled zucchini served with a portion of Skordalia (Kolokithakia Sharas) was excellent . . .


Kolokithakia Sharas


Another appetizer of charcoal-grilled squid with fresh dill, lemon and olive oil, aka Kalamarakia Sharas, was tasty but slightly chewy. Nothing about it seemed overcooked, so I'll attribute the chewiness to the (unfortunate) luck of the draw . . .


Kalamarakia Sharas


Because it our first time in, my wife ordered the combination plate, which offered a few highlights like the rich, meaty mousaka and the deeply-flavored gyros. I was neutral on the pastitsio and the dolmades, which were good but nothing transcendant. The rice and potatoes served with the combination were pretty standard issue too but I liked the slightly tomatoey, mushy peas, that were also on the plate.

My braised leg of lamb was tasty but came in a notch below my favorite version, Greek Islands' Rosa Marina. My son ordered the grilled pork tenderloin, which was a whole tenderloin, butterflied and grilled. It was nicely-cooked and retained some moisture, but served without any sauce, the final result was a rather large, fresh piece of relatively bland meat.

We also tried the Spanakopita, which was respectable but again, not quite as good as my favorite version. The filling was a bit bland and could have used more acidity. But it contained a subtle dill note, which I liked. The fillo was perfectly golden brown and looked delicious but it ended up being somewhat gummy upon chewing.

A few folks at the table behind us ordered whole, charcoal-grilled fish, which looked and smelled spectacular. Both red snapper and sea bass were served and even though we were plenty full, they tantalized. I'd definitely try either next time out.

For dessert, we split the requisite piece of baklava, which was tasty. Here the fillo flaked nicely. The filling was sweet but not overly so and the use of high-quality Greek honey was readily apparent.


Baklava

Prices were reasonable with entrees priced in the mid-teens and portions were, for the most part, huge. My only real peeve had to do with soft drinks. Periyali offers fountain service but the glasses are small and refills are not free. When the bill came, we were charged nearly $16 for the 8 sodas the three of us had. This has to be just about the last restaurant on earth that charges for fountain refills and I did feel a bit 'nickel and dimed' by it. But again, overall prices were reasonable, so it wasn't that big a hit to absorb and trying to be a 'glass half full' type of guy, I'd just say that soda pricing policy makes Periyali an excellent candidate for carry-out.

=R=

Periyali Greek Taverna
9860 Milwaukee Ave
Glenview, IL 60016
847 296-2232

ronnie_suburban wrote:I recently ate here for the first time and found it to be decent, solid if not spectacular. The food was tasty, fresh and well-prepared.

I've eaten at Periyali a number of times, and I'd agree this is a pretty fair overall assessment.

What draws me in the summertime, though, is their outside dining area, one of the more pleasant around. Lots and lots of flowers, huge planters full of basil, set amid whitewashed walls. Arrive about an hour before sunset, when the heat of the day still brings out the fragrance of the flowers, have a little wine and saganaki--aaah! I guess I'm ready for spring, much less summer!

ronnie_suburban wrote:This is a place that has been mentioned in several other threads but as far as I can tell, doesn't have a thread of its own.

I recently ate here for the first time and found it to be decent, solid if not spectacular. The food was tasty, fresh and well-prepared. A few of the dishes -- saganaki, gyros, mousaka, skordalia -- were close approximations of my favorite Greektown versions. So, it scratched the itch in part, if not completely. With the Edens under construction for the next 6 months, Periyali will likely come in handy.

One thing I really appreciated about Periyali was the charcoal grill over which many of the items were cooked. An appetizer of charcoal-grilled zucchini served with a portion of Skordalia (Kolokithakia Sharas) was excellent . . .


Kolokithakia Sharas


Another appetizer of charcoal-grilled squid with fresh dill, lemon and olive oil, aka Kalamarakia Sharas, was tasty but slightly chewy. Nothing about it seemed overcooked, so I'll attribute the chewiness to the (unfortunate) luck of the draw . . .


Kalamarakia Sharas


Because it our first time in, my wife ordered the combination plate, which offered a few highlights like the rich, meaty mousaka and the deeply-flavored gyros. I was neutral on the pastitsio and the dolmades, which were good but nothing transcendant. The rice and potatoes served with the combination were pretty standard issue too but I liked the slightly tomatoey, mushy peas, that were also on the plate.

My braised leg of lamb was tasty but came in a notch below my favorite version, Greek Islands' Rosa Marina. My son ordered the grilled pork tenderloin, which was a whole tenderloin, butterflied and grilled. It was nicely-cooked and retained some moisture, but served without any sauce, the final result was a rather large, fresh piece of relatively bland meat.

We also tried the Spanakopita, which was respectable but again, not quite as good as my favorite version. The filling was a bit bland and could have used more acidity. But it contained a subtle dill note, which I liked. The fillo was perfectly golden brown and looked delicious but it ended up being somewhat gummy upon chewing.

A few folks at the table behind us ordered whole, charcoal-grilled fish, which looked and smelled spectacular. Both red snapper and sea bass were served and even though we were plenty full, they tantalized. I'd definitely try either next time out.

For dessert, we split the requisite piece of baklava, which was tasty. Here the fillo flaked nicely. The filling was sweet but not overly so and the use of high-quality Greek honey was readily apparent.


Baklava

Prices were reasonable with entrees priced in the mid-teens and portions were, for the most part, huge. My only real peeve had to do with soft drinks. Periyali offers fountain service but the glasses are small and refills are not free. When the bill came, we were charged nearly $16 for the 8 sodas the three of us had. This has to be just about the last restaurant on earth that charges for fountain refills and I did feel a bit 'nickel and dimed' by it. But again, overall prices were reasonable, so it wasn't that big a hit to absorb and trying to be a 'glass half full' type of guy, I'd just say that soda pricing policy makes Periyali an excellent candidate for carry-out.

=R=

Periyali Greek Taverna
9860 Milwaukee Ave
Glenview, IL 60016
847 296-2232

pretty dead on review..ive eaten there a few times..first two times were great..after that it seemed not quite as good but still ok ...and I really wish they would offer up some better lunch specials

I love Ronnie's pictures-
they are often as yummy if not yummier than the actual food.

ronnie_suburban wrote:I recently ate here for the first time and found it to be decent, solid if not spectacular. The food was tasty, fresh and well-prepared. A few of the dishes -- saganaki, gyros, mousaka, skordalia -- were close approximations of my favorite Greektown versions. So, it scratched the itch in part, if not completely.

Add me to the me too list on agreement with Ronnie's apt descriptions here. We go about once or twice a year but for some reason not more. I suspect the higher energy atmosphere of the Greektown establishments may play a part in this also.

Ronnie,

I think you are right o the money in picking the charcoal grilled items as the best tings to order at Periyali. In addition to the items you described, I'd also include the charcoal grilled whole fish and the "Lamb Chops by the Pound" as two outstanding offerings.

This is my favorite place to eat Greek. I just love it...the pics are making my mouth water!!

stevez wrote:Ronnie,

I think you are right on the money in picking the charcoal grilled items as the best tings to order at Periyali. In addition to the items you described, I'd also include the charcoal grilled whole fish and the "Lamb Chops by the Pound" as two outstanding offerings.

Steve,

This is exactly what you mentioned to me in person before my visit and you were precisely right. I sincerely appreciate the guidance and I was remiss in not mentioning it from the get go. I hope you'll forgive my forgetfulness.

=R=

How the mighty have fallen.
Periyali has been closed since Easter and nobody commented.

Explanation from their FB page...
https://m.facebook.com/story.php?story_ ... 0264389545

cito wrote:Explanation from their FB page...
https://m.facebook.com/story.php?story_ ... 0264389545

Periyali's facebook page wrote:Periyali Is Being Sold!

As the creator and owner of Periyali Greek Taverna, this is a bittersweet moment for me.
I have decided to sell the business and retire.
During my 40 years in the restaurant business I have been blessed with the opportunity of creating, owning, and managing Periyali for the last 20 years. I am happy to be retiring and being able to spend more time with my family and doing all the things I like to do without having to work.
I will miss seeing all my wonderful customers. And I will miss working every day with my staff that helped make Periyali such a success.
I’d like to thank all my customers, my staff past and present, and the community for the support Periyali received through the years. And I would like to thank this wonderful country for all the opportunities it has given me.
The new owners will keep it as a greek restaurant, but with a new name and a newer updated concept. We think you will enjoy it.
We expect the sale to be completed soon. I hope to see you before then to thank you for your patronage, personally.

Dino Alexopoulos
Proprietor, Periyali Greek Taverna

=R=

Classy way to go out. Nice post. Only went there a couple of times but how can you not feel a little bummed after reading that. Excited to see what goes in there, however.

Ever since the change in ownership and the upgrade in food quality that accompanied it at Psistaria, it's become my go to place for Greek food since it's so close to my house. As a result, Periyali had fallen of my radar. Still, I'll miss it. Periyali was the site of one of the first, if not THE first LTH event, which was lots of fun and delicious...and not without a bit of drama. Periyali - R.I.P.

Drove past this afternoon. New paint (whiter than the old cream walls), and a banner over the sign saying (I think) "PLATEIEA"

I agree with Mr. Z, though: Psistaria is superior to Periyali, although Periyali is closer to me, and much better than Mykonos around the corner on Golf.

stevez wrote:Ever since the change in ownership and the upgrade in food quality that accompanied it at Psistaria, it's become my go to place for Greek food since it's so close to my house. As a result, Periyali had fallen of my radar. Still, I'll miss it. Periyali was the site of one of the first, if not THE first LTH event, which was lots of fun and delicious...and not without a bit of drama. Periyali - R.I.P.

I do remember the drama of that evening. Bob S later commented he almost died during the surgery to pin his arm.

Steve Z, I do recall your very first interaction with the community (Chowhound, pre-LTH): It was at Los Mogotes De Michoacan in Highland Park. It included my only interaction with CoolerByTheLake, who has since moved out of the area. The very next day you were going to your first ever lunch with Gary.

Regards,