Both street-wise and synonymous with the simple, laid-back mood of the Mediterranean, the gyro is a genuine cultural treasure representative of Owner Ted Maglaris' Greek heritage. Inspired to open a trove devoted to the authentic wrap, he chose the name Covo, the Greek word for "carve." Covo will uphold the Maglaris family's mission of delivering a quality dining experience by featuring hormone and antibiotic-free meats and locally farmed, seasonal ingredients within a sustainably constructed environment.

 

Covo will offer mouth-watering, house-made grilled pitas (full and mini size) and huge entrée salads piled high with all-natural meat and fresh veggies, coupled with housemade tzatiki yogurt sauce. The signature beef/lamb combo is an example of the unique and delicious variety of freshly roasted meat carved before the guests' eyes at Covo. The guest's choice of a Covo signature sauce is added to complete their very own personal gyro. Behind the slow roasting spit, and hand-packed and housemade goods is Executive Chef Riley Huddleston, who has designed an easy-to-order, tailored experience showcasing seasonal flavors while also satisfying a range of nutritional needs with vegan, gluten-free, and vegetarian options.

 

A twist on traditional Greek street food, guests can customize their gyros by picking one of three meat options, selecting one of three ways it will be prepared, and finally, choosing their favorite toppings which change daily to reflect the bounty of local farms, and will keep the Covo experience an interactive one, where diners rarely eat the same thing twice.

 

A hearty selection of Mediterranean salads and seasonal dips ($3/$6 large) prepared with all-natural ingredients will also be available. Covo's salads and wraps and are also available to go by the quart or pound at the counter. Natural soda, tea, Greek wines, and Goose Island craft beer offerings complement the dining experience. 

 

Simeone Deary Design Group, the interior design team behind the beautiful and eco-friendly Prasino space, utilized repurposed sources in developing Covo's design plan. Aiming to recreate a deconstructed version of Chicago's Meat Packing District, the team married grit and substance of the still-flourishing industry with a delicate balance of modernity, sophistication, and intriguing edge.