Nestled in the South End of Boston, Kaia is quickly becoming a standout dining destination, distinguished not just by its vibrant atmosphere but also by its creative approach to Greek cuisine.
Under the guidance of Executive Chef Felipe Gonçalves, who honed his craft at Menton, Kaia elevates the traditional flavors of Greece with an innovative twist, ensuring diners enjoy a blend of authenticity and modernity.
One of the shining stars of the menu is the spanakopita, a dish that has been a staple for culinary director Brendan Pelley for over a decade.
This version of the classic spinach and phyllo pie takes a fresh approach, served as a golden-brown rectangle elegantly adorned with herbs and edible flowers.
The dish incorporates a delightful mix of flavors, including eggs, leeks, and preserved black truffle, offering a tantalizing journey from the crispy outer layers to the warm, comforting interior reminiscent of quiche.
Pelley’s spanakopita serves as the heart of the meal at Kaia, anchoring a menu filled with a rotating selection of crudo, meze, and whole fish dishes.
A variety of snacks also grace the menu, including crispy zucchini chips drizzled with garos caramel, and dolmades filled with foie gras that present a unique surf-and-turf option.
The raw dishes change frequently, showcasing fresh seafood delights such as daily crudo, crab claws with petimezi aioli, and oysters complemented with charred cucumber toursi and dill, ensuring that diners are always greeted with new offerings.
Larger crudo selections provide more substantial options, featuring selections like langoustine with fermented honeydew and tuna adorned with seasonal tomatoes and berries.
These dishes capture the essence of the season and deliver exciting flavors, making each visit to Kaia a potentially new experience.
The meze offerings also find ways to surprise, with grilled octopus served with various accompaniments that can shift from artichokes and fava beans to seasonal ingredients like dill and avocado pistou.
Pasta dishes like hilopites showcase the versatility of the menu, shifting from brown butter-poached lobster to a vibrant beet and lemon preparation with sweet peas and smoky crema, highlighting the restaurant’s commitment to seasonal dining.
Souvlaki, manifested through various skewered and grilled items, showcases creative interpretations, such as lion’s mane mushrooms and sunchokes served on puffed wild rice or the current version featuring broad beans paired with a refreshing lemon skordalia.
The summer menu also brings forth bright dishes like local cucumbers with tomato gelee and a sophisticated green salad with crunchy pine nut crisps and a buttery vinaigrette.
However, not all dishes are as light.
The lamb neck gyro maintains its presence on the menu, offering unctuous bites of meat paired with zucchini pita, pickles, sunflower yogurt, and mint jam, though it may come off as heavy for some diners.
In contrast, the whole grilled fish, which is prepared tableside with orange blossom honey and ladolemono sauce, offers a light and fragrant option.
While the lavraki (Mediterranean sea bass) carries a market price of $100—an investment for seafood lovers—the presentation and flavor justify the cost.
Still, potential diners should be aware of a couple of drawbacks.
The dining room layout can be awkward, often resulting in sunlight glaring into diners’ eyes, and the noise level becomes markedly higher later in the evening, which can detract from the overall dining experience.
For a more peaceful ambiance, it’s recommended to book earlier in the evening, particularly in the bar and lounge area where the atmosphere is more convivial.
Desserts at Kaia are a delightful conclusion to the meal, featuring offerings such as goat’s milk gelato with seasonal fruit, moist coconut ravani cake, and matcha baklava.
However, the standout dessert is the Aegean “kormos,” a unique take on a traditional chocolate dish that features semifreddo infused with juniper and honey, served alongside a refreshing mountain tea granita and a crunchy topping of pine nut praline.
This dessert beautifully balances creamy and herbal notes, leaving an impression long after the meal is over.
The cocktail menu is equally impressive, with inventive drinks that utilize ingredients such as chickpea aquafaba and marigold, alongside notable selections like the Chicory & Cardamom, which offers a Greek frappé twist that even espresso martini skeptics will find appealing.
The extensive list of Greek wines provides a thrilling exploration of flavors for those wishing to pair their meals, and with guidance from knowledgeable servers, guests will feel welcomed with toasts of ‘ya mas!’
Ultimately, while Kaia dazzles with its extraordinary food offerings, the experience is undeniably enriched by the hospitality provided by the attentive staff, making each visit feel special.
In the culinary landscape of Boston, Kaia stands out not just for its food, but also for the joy and warmth that accompany the dining experience, earning its well-deserved five-star rating.
Kaia is located at 370 Harrison Ave, within the South End, and is open daily from 5 p.m. to 11 p.m., with the bar operating until 1 a.m.
Reservations are highly recommended as this hot spot attracts many food enthusiasts eager to experience this modern take on Greek cuisine.
image source from：bostonglobe
