Find the Ideal Greek Brunch in Back Bay

"Krasi is the crown jewel of the Xenia Greek Hospitality group, a polished Back Bay gem that showcases the best of Mediterranean culinary flavors and a renowned Greek wine list. While dinner takes on a more moody, candlelit ambiance, it's the daytime brunch that is a bustling affair that requires reservations well in advance. Prepare to scooch around tightly packed tables and trip over stray bags, but it's all worth it in the name of the brunch menu."

"The gyro Benedict is the best of all possible flavor worlds. Grilled pita gets layered with crispy fried chicken, spicy pickles, poached eggs, and avgolemono hollandaise (which takes its cues from Greek lemon chicken soup). Snack plate lovers will enjoy the Solomo, a deconstructed platter of smoked salmon, lemon-dill manouri cream cheese, a boiled egg, caper berries, pickled shallots, and carob bread. Assemble into smoked salmon toasts or nibble on the components individually."

"Lalagites are traditional Greek pancakes fried with olive oil and slathered with creamy kalathaki cheese, then topped with thyme honey, cinnamon, walnuts, and mint. Because brunch is only offered on Saturdays and Sundays, it's competitive to get in. Book a reservation at least two weeks in advance for the best luck, but keep in mind that the restaurant takes reservations a full month ahead of time."

Krasi is a polished Back Bay restaurant in the Xenia Greek Hospitality group that showcases Mediterranean flavors and a renowned Greek wine list. Dinner adopts a moody, candlelit ambiance while daytime brunch is a bustling weekend affair that often requires reservations. Brunch seating is tightly packed and lively. The gyro Benedict layers grilled pita with crispy fried chicken, spicy pickles, poached eggs, and avgolemono hollandaise. The Solomo is a deconstructed smoked salmon plate with lemon-dill manouri cream cheese, a boiled egg, caper berries, pickled shallots, and carob bread. Lalagites are fried Greek pancakes with kalathaki cheese, thyme honey, cinnamon, walnuts, and mint. Tzatziki is made tableside and complements many dishes. Reservations are competitive; book at least two weeks ahead or as early as one month.

Read at Eater Boston