Boston Common - Niche Media - A side of Boston that's anything but common.
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Greece Is the Word There's yeT anoTher new neighbor in The seaporT, and This Time iT's all abouT meze. by annie copps photography by Morgan ione yeager The Seaport restaurant scene continues to burst at the seams, and the latest addition to its melting pot of global cuisines is Committee, a sleek, modern space with a sharp eye on the culinary traditions of Greece and North Africa. And it serves its dishes meze-style. The southern Mediterranean tradition of meze can be hard to describe. Some call it tapas, but meze (pronounced MEZ-uh or MEZ-ay, depending on where in the Mediterranean you're from) isn't just about small plates. Com- mittee owner George Aboujaoude and general manager Demetri Tsolakis, of Lebanese and Greek descent, respectively, "wanted traditional food, and this is the best way to serve it," says chef Geoff Lukas. "The way you eat over there is very social and communal. You construct a meal in a certain order. It's more of a narrative of hot and cold, different f lavors, different textures." Sympetherio, a bean dish from the Greek island of Crete, and taramosalata, a creamy dip made from fish roe and potatoes. continued on page 82 bostoncommon-magazine.com 81 taste so Many Dinners (so Little time)