NEW CULINARY TRADITIONS

Athinagoras Kostakos, winner of Top Chef Greece, sets the menu—and the vibes—at Violí, LÝRA, and other leading spots around the globe

Winner of Top Chef Greece, Athinagoras Kostakos is globally known as the head chef in restaurants in Mykonos, London, and Malibu. Chicago and Oak Brook diners are especially lucky, as he is a chef-partner of LÝRA and Violí. The Greek ethos he was raised on permeates the menus and the warm spirit of hospitality in the air at Violí, where everyone who walks through the bougainvillea bedecked doors becomes very well-fed family.

The story begins in late 2022, when Violí opened in the space formerly occupied by Mon Ami Gabi. It was an immediate destination, with winter-weary diners falling in love with the island vibes. Like its big sister, LÝRA, Violí’s name is inspired by an instrument, one often played by performers on the streets of the Greek islands. This is a small nod to a piece of nostalgia from the DineAmic partners’ travels to Greece throughout the years. The beautiful curves of the violin also inspire some of the custom art installations in the décor. A look around the dining room reveals sculptural wood-workings reminiscent of the curves, strings and bow of a violin will be a focal point.

Under Athinagoras’ direction, the menus have evolved to become an incredibly satisfying blend of nourishing and delicious.

“Greek food is sexy and popular all over the world because it’s healthy. We follow the island way of cooking. It’s lighter, with beautiful fish and vegetables prepared simply. I’m from Mykonos and this is how we love to cook,” Athinagoras says.

At a recent five-course dinner, Chef Athinagoras charmed diners with his soft-spoken demeanor and quick history lessons that inform dishes like perfectly grilled shrimp souvlaki. “Food serves as a bridge to family, history, and culture,” he says.

Before serving sokolatopita, a dark chocolate cake with chocolate coffee custard, and brown butter ice cream, he joked, “In France, the pastry chefs use butter, butter, and more butter. In Greece we use olive oil, olive oil, olive oil.” The resulting bite is divine.

With the success of LÝRA and Violí, expansion is a natural next step. Athinagoras and his partners are preparing to open a Naples, Florida location in the next few months. Locals heading down for the season can look forward to a fresh menu inspired by Greek islands and Gulf Coast vibes.

Until then, visit taverna Violí Oakbrook Center on rotation for jetlag-free dinners that refresh like a vacation.