The menu at Kaia, inspired by the Greek Isles, focuses on the raw abundance of the culture with innovative dishes reflecting Aegean techniques and New England seafood.
Culinary director Brendan Pelley and executive chef Felipe Goncalves explore the connections between New England's marine ingredients and Greek Aegean cooking styles in their new restaurant Kaia.
As part of Boston's evolving dining scene, Kaia offers a sophisticated seafood menu with unique items like double-thick swordfish chops and fish charcuterie, enhancing the local culinary landscape.
With the arrival of new restaurants including Irish pubs and health-centric eateries, Boston's food scene is thriving this month, attracting attention from both locals and visitors.
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