Flaming saganaki has become a signature appetizer in Chicago’s vibrant Greektown, where theatricality meets culinary delight.
At the well-known Greek Islands restaurant, diners often burst into applause as a server presents a small pan of blazing cheese, a moment that encapsulates the essence of the Windy City’s love for this dramatic dish.
But what exactly is saganaki, and how did it transform from a simple cheese dish into a memorable dining experience?
The term saganaki is derived from ‘sagani,’ which refers to a small, two-handled pan used in Greek cuisine.
Traditionally, in Greece, saganaki is a straightforward dish made with firm cheeses like kasseri, feta, or halloumi, pan-fried until they reach a golden hue, served with crusty bread — no flames or theatrics involved.
In contrast, Chicago offers a unique take on this classic.
The cheese is coated with flour and fried in olive oil until crisp.
Then, it is flambéed with brandy, typically ouzo or Metaxa, igniting a fiery presentation before being ceremoniously extinguished with a squeeze of lemon and a jubilant shout of ‘Opa!’
This lively tradition adds a cheerful flair to the dining experience.
The origins of flaming saganaki are subject to debate among those in the Chicago Greek community.
Chris Liakouras, of the now-closed Parthenon restaurant, claimed to have invented it in 1968 during a gathering with friends.
Conversely, Petros Kogeones of Diana’s asserted that he and his brother were flambéing cheese back in the early 1960s outside their family grocery.
Regardless of who introduced it first, flaming saganaki captured the hearts of diners in Chicago and beyond.
Travelers often express disappointment when saganaki isn’t served with a flare, demonstrating the allure of this extravagant presentation.
The trend has spread throughout the country, with establishments from Brooklyn to Malibu embracing the flambé method, highlighting its popularity.
Louie Alexakis, owner of Avli restaurants in Chicago, noted that this eye-catching service style draws from the fine dining experience common in Greek restaurants during the 1950s and ’60s.
He remarked, ‘Flaming cheese was the next step’ after observing the success of tableside flambé dishes like crepes Suzette and bananas Foster.
While Alexakis continues to offer the traditional flaming saganaki at Avli, he has also introduced modern variations, such as serving it with spiced fig chutney, which maintains its deliciousness while mitigating fire-related risks.
However, not all restaurants are in favor of adopting this fiery tradition.
Ted Maglaris, founder of Mana in LaGrange, has opted for an authentic Greek approach by serving pan-fried saganaki, emphasizing recipes inspired by Greek mothers.
He argued that flaming saganaki is a recent innovation that diverges from traditional practices in Greece and stressed his commitment to providing an authentic Greek dining experience.
As dining preferences shift toward authenticity in international cuisines, some restaurants are opting for classic presentations of saganaki, avoiding flames altogether.
Safety concerns also play a role, as igniting cheese tableside in crowded venues poses potential hazards.
Interestingly, flaming saganaki’s popularity is now reaching Greece itself, particularly in tourist-focused establishments like the Athens Yacht Club.
While flambéed saganaki is not yet the norm in Greek cuisine, the growing expectation from travelers for fiery cheese dishes has started to influence local restaurants.
Ultimately, the spectacle of flaming saganaki offers more than just an appetizer; it provides a unique blend of flavor, fun, and excitement.
As diners enjoy this lively dish, it becomes more than just a culinary experience — it turns into a performance that heightens the enjoyment of an evening out.
As the gastronomical landscape continues to evolve, flaming saganaki remains a cherished favorite, illustrating how food can serve as a medium for celebration and joy.
image source from：https://www.chicagotribune.com/2025/06/09/flaming-saganaki-chicago-history/
