Greek Dinner Outing to Krasi

Please join us for a dinner outing to one of the hardest reservations to get in town, Krasi, the renowned Greek restaurant in Back Bay. Greek visitors to Boston say it’s the best Greek food they’ve had here and we believe them!

Krasi means “wine” in Greek, and there’s plenty of it: Over 180 selections have landed on the restaurant’s all-Greek wine list, many of which are rare or no longer in production. There are wines that have been submerged in the Aegean Sea for five years, and wines that were made by monks.

In addition to natural, biodynamic wines, Krasi focuses on regional Greek cuisine that nods to ancient traditions and techniques.
“It’s more of a cultural experience and about sticking to the roots,” Tsolakis, the owner, said. “We’re not doing anything modern. We’re taking regional, unknown recipes and bringing them to fruition. It’s a big country, and there’s a lot more to it than just the islands you hear about on the Travel Channel.”

Chef Tsilipanos is from Lamia in central Greece, a region known for its baked goods, and he’ll be making fresh bread daily in the wood stone oven — like lagana, a sesame flatbread, and charoupi, made with carob, pomegranate molasses, and sea salt. Originating from Corfu in the Ionian Islands, a dish called bourdeto is comprised of fresh fish flown in from Greece that’s then turned into a stew with garlic, onion, red pepper, and spicy tomato broth. In southern Greece, where Tsolakis is from, clay pots are frequently used for cooking, resulting in dishes like Krasi’s giouvetsi, an entrée made with lamb osso buco, tomatoes, and orzo. A Greek rotisserie called a souvla will feature rotating meat — lamb, chicken, or pork — as well as seafood and vegetable options.

But most of the menu is dedicated to meze: hot and cold bites that are meant for sharing. New England Charcuterie worked with Krasi to create Greek-style salami, brizola, octopus mortadella, and more, while a selection of imported cheeses includes sfela, a smokier version of feta, and katiki, a Greek version of cottage cheese. Dips include tzatziki made tableside, so that guests can adjust their desired level of garlic.

For groups who can’t land on just a couple meze, there is the Feast of the Gods, an option to sample one of every hot and cold meze plus bread. Can’t finish it all? Share it with your neighboring diners.
“Our whole goal here is for strangers to leave as friends,” Tsolakis said.

DINNER MENU
https://krasiboston.com/dinner/KRASI_DINNER_Jan_17_2023_web.pdf