2004 BEST Greek Restaurant
For a taste of Greece that goes beyond gyros and souvlaki, hike over to the Charlestown restaurant that brings new elegance to local Greek dining. Mezé’s vertically stacked horiatiki, for example, creates a new form for the classic Greek salad with fresh feta, sweet peppers, and crunchy cucumber. The kakavia, a smoky saffron-tomato-lobster broth, is a bounty of seafood topped with a croustade to sop up any remaining soup. And Mezé’s namesakes—small dishes of tasty appetizers alongside incredibly fresh bread and hummus—are so hearty they’re practically main dishes in themselves.
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