Prasino to be a life style not a destination

Third generation Greek restaurateur Ted Maglaris at the Wicker Park opening of his newest prasino said, "I came to Wicker Park because of the community feel. I want this to be a life style not a once a month destination. We are organic and local (sourced)." Hours at 1846 W. Division are 7 a.m. to midnight. A 100 seat patio makes for spacious outdoor dining in good weather.

Prasino, which means green in Greek, is dedicated to being sustainable in their environment as well as their food offerings and preparations. During their recent opening party, they pointed out such things as barn wood ceilings and tabletops and floors incorporating reclaimed wood, while light fixtures are crafted from recycled wine bottles and corrugated cardboard boxes. Food is prepared in kitchens designed to reduce energy and water use, to incorporate recycling, and use eco-friendly cleaning products. Even their offices are run sustainably.

Maglaris opened his first prasino restaurant in La Grange a year and a half ago and in St. Charles six months ago. Executive Chef Scott Halverson, has created a seasonal menu that highlights the freshest ingredients available from local farms. Adam Seger of Hum Spirits, who is their mixology consultant, had many people lined up at the opening for his specially luscious liquid offering topped with succulent berries.

Short ribs and black cod are the special entrees according to Maglaris who lives above the restaurant. No worries about missing a meal for him since they are offering breakfast through dinner and late night fare with beverages from juices, teas and coffees through alcoholic libations.

On their morning, afternoon and evening menus, breakfast prices begin at $6 for eggs on their own to $16 for a unique omelet or special Benedict, while sandwiches range from $7.50 to $15 and salads between $9 and $16. Entrees are from $14 to $32 and burgers and tacos from $9 to $13. You can check out their menu online.