Flaming saganaki
Photo: Scouten · CC BY-SA 3.0

Floured kefalograviera cheese pan-fried in butter, doused in Metaxa brandy at the table and set alight to cries of OPA. Invented in Greektown Chicago in 1968, has nothing to do with Greece.

Flaming saganaki was invented in 1968 at the Parthenon restaurant on Halsted Street in Chicago's old Greektown. Owner Chris Liakouras put a match to brandy-doused fried cheese at the suggestion of a regular customer; the table cried OPA in delight, and the format was born. Every other Greek restaurant on Halsted adopted it within months. Saganaki itself (pan-fried cheese with lemon) is an ancient Greek meze, but the flaming brandy treatment is a 100% Chicago invention. The Parthenon closed in 2016 after 48 years, but the tradition is carried on at Greek Islands (since 1971), Athena, 9 Muses and Ithaki Estiatorio on the surviving South Halsted strip.

1 editor pick for Flaming saganaki in Chicago, ranked by editorial score. All Chicago signature dishes · Flaming saganaki across every city.

Greek Islands ★ 4.0

$$GreekGreektown

Greek Islands in Chicago is the Greektown standard on South Halsted since 1971, with the flaming saganaki tableside-presentation that the neighbourhood made.

OrderSaganaki (Opa!), lamb on the spit, gyros plate to share.

TipSunday lunch with the family is the room's natural use. Book a long table and a bottle of Boutari.

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Flaming saganaki makes more sense with someone from Chicago explaining it. These are the classes and tours we have checked, with booking links.

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