Also unique to the River North menu are the soutzoukakia, cumin-seasoned lamb and beef meatballs in a hearty tomato sauce (“as rustic as you can get,” says Alexakis, accurately) and an equally rustic kleftiko, a main course of braised short rib, root vegetables and potatoes. (This dish needs more seasoning.) Steamed mussels are fairly ordinary, though some mastiha (an aromatic Greek liqueur) boosts the broth somewhat. Better is kakazia, a fisherman’s stew containing lobster tail, sea bass, mussels and shrimp in a saffron-ouzo-tomato broth.
Source: Thanks http://www.tribpub.com/gdpr/chicagotribune.com/