• Ambassador Public House – Ambassador Public House is a winning sports bar featuring 19 high-definition TVs. As the only international sports bars in the West Loop, their menu features several European favorites, and they serve breakfast all day long!
• Spectrum Bar and Grill – When people think about a classic sports bar in Greektown, Spectrum Bar and Grill comes to mind. This bar has been a staple in Greektown for more than 30 years. With an American, Greek and Cypriot-inspired menu, there is truly something for everyone.
• 9 Muses Bar and Grill – If you’re looking for somewhere to grab a drink and an authentic Greek bite, 9 Muses Bar & Grill is a great option. Enjoy a delicious meal and craft cocktails while cheering on your favorite team.
• Dugan’s on Halsted – Established in Greektown in 1985, Dugan’s has been serving their extensive list of beers for more than 30 years. With two projector screens and eight flat screens, you can catch every game on your list. Challenge your friends to a game of ping pong during commercial breaks!

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Or, if looking to try out a new recipe, instructions for the “no fuss” preparation can be found below! Recipe from MyGreekDish.com.

Ingredients:

4 large purple eggplants

½ red onion

1 clove garlic, crushed

½ cup olive oil

4 tablespoons lemon juice

sea salt & freshly ground pepper to taste

3 tablespoons fresh parsley, chopped

Instructions:

1. To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the aubergines, place on a tray and bake for about 1 hour. Alternatively, for a quicker version on this melitzanosalata recipe, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in a preheated oven for 20 minutes, until tender.
2. For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
3. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer you melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork.) Let the melitzanosalta (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
4. Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

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