New restaurant in former Gianni’s space in Kildeer offering Greek cuisine

Óasi Kitchen + Bar in Kildeer is an example of how familiarity breeds entrepreneurship.

The restaurant, expected to open Friday at 20505 N. Rand Road, Suite 120, housed Gianni’s Cafe from 2003 until the owners decided to close it late last year and concentrate on Gianni’s location in downtown Palatine.

Into the breach stepped chef Jaysen Euler, his wife and co-owner, Alexandra Galanopoulos Euler, and operating partner Hobert Whitworth IV with a restaurant specializing in Greek cuisine.

Jaysen has more than a passing acquaintance with the space — he and Alexandra were patrons.

“We would go shopping at Deer Park Town Center for Christmas. We always ended up in Gianni’s for dinner afterwards,” Jaysen said. “I thought the food was great. And so when it went out in December, she called and she was like, ‘Hey, did you hear Gianni’s went out?’”

When he said he hadn’t heard, Alexandra asked if it was time for him to do his own thing.

Jaysen explained the restaurant’s name means oasis, an escape from the daily routine. In that spirit, the eatery offers a bright and airy atmosphere.

The 2,300-square-foot space includes a full bar, a digital menu board with an 85-inch screen and an open kitchen. It has a warm feeling enhanced by light streaming through the storefront windows. Potted plants are placed throughout the room, and the walls are accented with evil-eye imagery, including a mosaic and a logo surmounting the slogan, “Greek eats, Óasi energy.”

Alexandra explained the evil eye is there for protection.

Outside is a patio area with a sofa and lounge chairs, a fire table and overhead string lights.

The restaurant itself, Jaysen explained, is a hybrid between fast casual and full service.

He said dishes include octopus, traditional spreads, including tzatziki, taramosalata, tirokafteri and hummus, as well as Santorini fava, a yellow split pea puree. Avgolemono soup also is on the menu, while the gyros are going to be hand-stacked in true Greek style.

Jaysen said he met his wife 14 years ago and fell in love with Greek culture and food.

“Lemon juice, olive oil and maybe a little bit of garlic goes a long way,” he said.

“I think he always had it in him,” Alexandra said. “Every time he would cook for me, his favorite was olive oil, salt, pepper, lemon, and that’s the basis of Greek.”

Jaysen’s favorite thing to cook is anything over an open fire.

“I love wood-fired cooking, which lends itself to Greek Mediterranean very well,” he said.

Jaysen brings an extensive background in the hospitality and food industries to the table.

He enrolled in the Arizona Culinary Institute in Scottsdale, Arizona, before beginning his professional career at chef Douglas Rodriguez’s Deseo in Scottsdale.

Moving to Chicago, he worked at the Sofitel Chicago Water Tower under chefs Martial Noguier and Gilles Arzur, then served as a sous chef for Norwegian Cruise Line.

He served in executive leadership roles with Ballyhoo Hospitality and Scott Harris Hospitality.

Whitworth will handle the hospitality side, while Jaysen will take care of the food side. The two were associated at Scott Harris Hospitality.

“I keep him emotionally and spiritually Zen-ed out,” Whitworth said.

Hours are 11 a.m. to 9 p.m. Sunday through Thursday and until 10 p.m. Friday and Saturday.

szalusky@dailyherald.com