Forget about the chain restaurant openings of yore: the Seaport dining scene has gotten interesting again. Exhibit A: Committee, from consulting chef Diane Kochilas (aka the “Mother of Greek Cooking”) and chef de Cuisine Geoff Lukas, late of Sofra. Lukas plays with Mediterranean spices and techniques to produce a contemporary meze menu: artichoke moussaka, fried smelts, salt roasted beets and a wild green pie (don’t fret: standard bearers like tzatziki and hummus are there too). The conviviality doesn’t stop with the food, either: cocktails boast outré ingredients, like candied bacon chips and the wine list includes bottles from Greece, Spain and Lebanon (enjoy at least one drink on the massive patio for the full restaurant experience). The weekend brunch is a singular surprise: Nowhere else in town can you pair a breakfast gyro with champagne tray service.
50 Northern Ave
|Cross street:||between Courthouse Way and Fan Pier Blvd|
|Opening hours:||Daily 11:30am-2am|
|Transport:||Silver Line to Courthouse|