The Dig - Boston's Only Newspaper
Jody Adams and her team have what’s basically a farm-to-table concept at Saloniki, with locally sourced ingredients used whenever possible, while they try to go with the best vendors possible in general, be it local or outside of the region.
A mellow and very eclectic spot that’s deep under the radar
Between the friendly folks behind the counter, the tasty and inexpensive food, the easy parking and access from the Green Line, there’s definitely a lot to like about one of the Boston area’s newest Greek restaurants.
"There are [Metaxas] where if I poured you a shot of it, it’s basically like a rum and a sherry: a really beautiful smell, aromatic and complex, dry and nutty on the palate."
Here’s to eating your feelings around the Hub all summer long.
