The most inexplicable magic of Kaia, Boston’s newest coastal Greek hotspot, is that stepping inside invokes a kind of time travel. Its interiors—pale pinks balanced by stone and brick—instantly warp diners to a beach cove on the Aegean at sunset in the heat of summer. The buzzy atmosphere of the always-packed dining room exudes two-martini Saturday night vibes, even on the most staid weekday evening. But most of all, modern Greek offerings meld the ancient with the avant-garde, with culinary director Brendan Pelley and executive chef Felipe Gonçalves serving as maestros of mezze and fish (raw, whale-grilled, you name it). Take the standout cod cheeks with smoked avgolemono, a traditional soup celebrated here as an aerated sauce. Other dishes feature fermented sauces, months in the making, and pickled produce that was foraged during seasons past, perched atop fresh-caught fish. While Boston puzzlingly doesn’t have a Michelin Guide, Kaia’s cuisine aims for the stars. —Nathan Tavares
Full article can be read here: https://www.cntraveler.com/restaurants/boston/kaia