Boston’s Seaport is an eclectic mix of art, cocktails overlooking the water, gathering spots for a cold beer, and construction sites. I love it over there. It is a spacious corner of Boston where the vibe is hip and fun, but I feel totally comfortable going out with the family too. Last night, I got a peek at one of the Seaport Innovations District’s latest spots, Committee. I had seen a photo of the space on Facebook several weeks ago and fell in love with it. Upon walking into the building I really fell it.
It’s somewhere I could grab lunch with a girlfriend or head out with the family for an early dinner. The space is fun and airy. It’s a bit like a fabulous old home that has lots of little nooks for gathering and exploring, yet the whole space is open.
I’m told that Committee is a Mediterranean restaurant which includes a modern twist on some Greek food as well as flavors from Lebanon, Turkey and North Africa. I’m not too concerned about the heritage of the food, because after my first bite I experienced love at first bite so whatever they’re doing is okay by me. The flavors were familiar but new, bold but balanced, and as I write this my mouth is watering at the memory of it all. The “Mother of Greek Cooking,” renowned Chef Diane Kochilas, is Committee’s Consulting Chef working with Chef de Cuisine Geoff Lukas, who was most recently at Sofra and Zahav in Philadelphia.
Committee is open for dinner and will be open for lunch beginning July 1st. The menu is a mezze menu: a menu of small plates with lots of flavour. Weekend brunch will have Greek yoghurt pancakes, with seasonal toppings, baklava oatmeal with rolled oats, toasted walnuts, cinnamon, allspice, clove, Kalamata figs and Greek honey.
The cocktails I sampled were delicious. There seemed to be a few inconsistencies (remember it’s brand new) with the cocktails with each individual drink being prepared in quite different ways. The good news is they were all delicious.