In the Sun-Times, Food Detective David Hammond looks into one of those eastern-European-western-Asian cuisines that all seem to run together in a blur of kebabs, Armenian. He finds precisely one Armenian restaurant in the area, surprisingly just off Michigan Avenue, Sayat Nova. (Another is opening soon in Glenview.) It seems much like Greek food, a situation explained by author Laura Kelley:
“Because Armenia is between the Caspian and Black seas,” Kelley says, “people were always coming and going; it was a huge crossroads of East and West. Anyone coming into Europe along the Silk Road had to do business with Armenia. So, there are a lot of foreign elements in what we call Armenian cuisine.”
In the Sun-Times, Food Detective David Hammond looks into one of those eastern-European-western-Asian cuisines that all seem to run together in a blur of kebabs, Armenian. He finds precisely one Armenian restaurant in the area, surprisingly just off Michigan Avenue, Sayat Nova. (Another is opening soon in Glenview.) It seems much like Greek food, a situation explained by author Laura Kelley:
