Hours: Lunch, Dinner: seven days
Open Late: Friday & Saturday till 1, other nights till midnight.
Warm, rustic decor, but it's live-fire grilling that sets this place apart from its neighbors in Greektown.
In many respects Santorini is similar to its neighbors in Greektown: there's complimentary valet parking, starched white tablecloths, a seasoned all-male waitstaff, and all the Greektown standards from avgolemono to flaming saganaki. What separates it from the pack is the charcoal-and-wood grilling, which gives marinated octopus, loukaniko (Greek sausage), and garlic-heavy grilled calamari layers of flavor. Horiatiki (village salad) is a nice complement to taramasalata or the high-octane skordalia, garlicky enough to melt the cover off an Anne Rice novel. And theres a nice lineup of traditional fare, including dolmades, keftedes (meatballs in tomato sauce), spetsiota (baked fish with tomatoes), and Greek side dishes--I'm partial to the braised green beans and, when available, horta (boiled dandelion greens served with olive oil and lemon). But where Santorini shines most is with grilled whole fish and lamb. One of my best meals in recent memory consisted of just-off-the-grill black sea bass and a couple of center-cut lamb chops: the lamb was dead rare, the fish fresh, flaky, and lightly accented by a squeeze of fresh lemon and a drizzle of the good Greek olive oil that sits on every table. Theres a small but comfortable, bar, an outdoor patio in the summer, and a cozy fireplace in the winter to go with the terrific live-fire grilled food year-round.
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