www.thegreekstar.com
The Greek Star l September 27, 2012
11
The Gyros Just Got a Makeover
took the same philosophy as Prasino, but in a fast, casual concept,
also promoting something from
Greece,” Maglaris told The Greek
Star.
ww
PD
Avenue in Beverly,” Maglaris said.
Ted worked in the restaurant
for a while, but then went out on
his own, in a completely different
direction. “I went into the luxury
car business. In 2008, I knew things
would change with the economy,
so I decided it was time to change
course. I went to Greece for a few
months, and then began researching
concepts for restaurants,” Maglaris
explained.
This research—and a family
tragedy–led to the development of
Prasino, an “eco-chic,” sustainable
restaurant featuring organic foods
from local farmers, with locations
on Division Street in Chicago; in
LaGrange, Ill.; and soon in Saint
ria
l
apparent.
Covo opened September 6. “It’s going very well
so far. We’re still creating
this concept, so to speak,
and we don’t yet know
where this will take us,
until the consumer tells us
how we they want to be
served. We’ll tweak it as
we go along.”
Maglaris said he knows people
“get” the concept. “It’s the only
gyro place in America where people
come directly from yoga or Pilates
to eat. We see these people every
day, with their mats in hand.”
Though many Greek restaurateurs have come to sample the food,
and have responded positively,
m
something, and so we decided this
was the way to go. We’re building
the brand together.”
“Our diet, plus that Prasino
concept of clean food/clean eating,
is what I’m trying to promote here
in Chicago. People are accustomed
to late night gyros, after clubbing. I
wanted to make gyro like in Greece,
but with an American twist, with
5
co T
uncle, which came from an idea his
cousin Peggy had. “Peggy’s husband was diagnosed with cancer. He
switched to an organic diet, and he
FC
ce.
food item. Well, your gyros has
evolved, made with sustainable and
organic ingredients for a whole new
dining experience.
Covo Gyro Market in Chicago’s
Wicker Park—not to be confused
with Il Covo in Bucktown—is a
new concept restaurant from Ted
Maglaris, also part of the popular
Prasino restaurant. Covo is derived
from the Greek word for “I cut,” as
in, “I cut the meat.”
Maglaris, a third generation restaurateur, traces his Greek roots to
the island of Lesvos and Tripoli. He
grew up in Oak Lawn, Ill., and he
and his family are longtime members of SS Constantine and Helen
Church in Palos Hills.
In the 1960s, his father worked
as a bus boy at a restaurant. “The
owner gave my dad the money to
into Wild Monk Gastropub.
t
an e!
runs after a night of partying. For
others, it reminds them of Greek
select your meat – lamb/
beef combo, chicken
or pork—and build it
from there. This isn’t the
processed meat gyros.
Maglaris explained that
“proprietary meat and
spices” go into making this
nu
CHICAGO—For some, gyros
Louis, Missouri. There are plans to
expand it to Atlanta and Washington, DC. There was a Prasino in far
West Suburban Saint Charles, but
r
w. ea
By Maria A. Karamitsos
Photo credit: Lara Kastner
Maglaris knows he has his work
cut out for him. “I’m changing the
perception of gyros. The more that
people see and hear about it, it will
catch on. It’s a whole different way
to eat.”
Check it out. Covo Gyro Market
is located at 1428 N. Milwaukee
Avenue in Chicago. www.covogyromarket.com.
KOUZINA
Packs the House
The National Hellenic Museum’s 5th
annual KOUZINA was a spectacular
celebration of Greek food, wine and culture. Full coverage next week. The Greek
Star is pleased to be a media sponsor for
KOUZINA.