Yaya Mas Greek Kuzina
Greek restaurant · Ranch Triangle ·
Authentic Greek eats: gyros, moussaka, pastries, coffee
Authentic Greek eats: gyros, moussaka, pastries, coffee
"If you need a quick bite in Lincoln Park, this counter-service Greek spot is a decent choice. Their hot dishes like moussaka and sea bream with spinach and lemon are fine, so focus on their baked goods instead. The spanokopita has a good spinach-to-feta ratio, and the creamy bougatsa is solid if you constantly yearn for anything with sugar. But if you really want to give into your dessert desires, grab a seat by the windows or the few tables next to the shelves of grocery items to properly savor the baklava cheesecake. It’s not too sweet and has a great mix of textures from the crispy phyllo dough, smooth cake, and nutty base layer." - John Ringor
"A casual daytime Greek cafe opened in a former pizza space offering pastries and Greek coffee plus salads, sandwiches, and flatbreads for lunch and dinner; the spot experienced a chaotic opening weekend as it settles in." - Ashok Selvam
"This counter-service Greek spot in Lincoln Park is open from 7am-11pm. This means you can check out Yaya Mas for coffee and bougatsa on the way to work, spinach and feta pie for lunch or dinner, or when it’s 10:30pm and you want Greek cheesecake as a nightcap." - john ringor, veda kilaru
"Opened in June in the Highland Park West neighborhood, this new Greek restaurant—co-owned by Roxie and Hristos Nikolakos with a menu developed by chef Dimitrios Kelesoglou—leans seafood-forward and celebrates coastal southeastern European flavors. The grilled whole branzino, simply finished with extra-virgin olive oil and lemon, and plump giant scallops served in a savory dill sauce atop tomato are standout dishes; most entrees in the $30–$40 range are generously portioned for sharing. Other memorable items include a spanakopita served in an egg-roll–style for dipping into feta tzatziki, lemon-dressed potato wedges, a simple marouli salad of lettuce, feta, scallions, dill, and lemon oil, and a rich, sweet galaktoboureko for dessert. Cocktails make use of Greek spirits like ouzo and mastiha (the latter adding an herbal, woodsy note), with a signature lime-mint-sage drink and an array of Greek whites; the co-owners frequently circulate and sometimes offer a house celebratory shot. The dining room is bright and airy with large windows and a floral entry display early in the evening, then shifts into a dimmer, blue-lit, louder, club-like vibe later—making it equally suitable for an early meal and drinks or for lively nights out—while staff add festive touches like sparklers for celebrations and a table-to-table magician (the co-owner’s brother) who performs quick tricks." - Nadia Chaudhury
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