Seven of us, four adults and three kids, celebrated Father's Day at Periyali. Sitting outside was fun, especially as the patio filled up with Greek families.
Our best appetizer was zucchini with skordalia. The zucchini had a wonderful lemony wash on it, and the skordalia was garlicky without tasting brackish. The cold appetizer platter was a mite less generous than those at the mid-range Greektown restaurants. The standout on it was the scoop of whipped feta in the middle.
Char-broiled squid wasn't as tasteful as I expected, perhaps because it was cut into small squares.
The salad made for us to share had fewer ingredients than some, e.g., no anchoives, but the chunks of feta in it were good and creamy.
Our seven entrees were leg of lamb, barbecued lamb, two half chickens, a chicken breast, a strip steak, and my red snapper. The only vegetables were peas atop the leg of lamb, delicious roasted red peppers on the chicken breast, and green beans I got instead of potatoes to avoid the Greek combo of potatoes and rice.
I'm not a lamb eater, but both dishes tasted fine to me, especially the "barbecued," which had a subtle sauce, definitely not bbq, on it. The chicken and lamb dishes included big, Vesuvio-looking potato wedges. The red snapper was good-sized and cooked well although only slightly warm after the tableside deboning.
The best dessert was a bougati (?), hot and crisp phyllo around custard, which fed three of us. My wife's galaktobouriko had less flavor. Our daughter's baklava was not, thankfully, the diamond-shaped standard issue but a tall pie slice of which I didn't get a bite. To my surprise, I asked for Greek yogurt and was told Periyali didn't have any.
Last summer three of us had an excellent meal at Periyali, and I read about a later Chowhound feast there. Maybe yesterday's crowd caused some dishes to be a little scant on flavor and some of the waits between courses to grow a wee bit long. I chose Periyali over Greek Islands in Lombard for yesterday's gathering. Next time, I'll give G.I.L. a chance.