Bar Vlaha

"Bar Vlaha is a homey Greek restaurant from the hit team behind swanky spot Krasi and cocktail bar Hecate in Back Bay. At this spot, the focus is on the cuisine of the Vlachs, an ethnic group of nomadic shepherds in northern and central Greece. Alongside the hearty food options — stews, roasted meats, and savory pies fill out the menu here — expect to see delightful touches of Vlach culture throughout the dining room." - Erika Adams, C. Shardae Jobson

"Order up a Greek feast for brunch at Bar Vlaha, the Brookline restaurant that focuses on the food of the Vlachs, the nomadic shepherds of central and northern Greece. Pile your table with make-your-own gyros, eggs that have been poached, baked, scrambled, and fried, cheeses, dips, charcoal-grilled lamb chops, and more. It’s impossible to pick just one dish, and we could say the same about the eye-catching array of brunch cocktails on the menu. Grab a group of friends and go all out. Brunch is served from 10 a.m. to 3 p.m., Saturday and Sunday." - Eater Staff, Celina Colby

"Bar Vlaha’s dining room looks like if a Shaker opened a restaurant in a Greek farming village. Large wooden six-tops take up much of the sparsely decorated dining room, which is ideal for a place dedicated to great food best experienced with as many hungry friends as possible. Inspired by the Vlach cuisine of northern Greece, a perfect brunch order here includes the trio of dips (tzatziki, whipped spicy feta, and melitzanosalata), the hearty tost with wild mushrooms, crispy patates, fried saganaki cheese, and the impossibly airy tsoureki bread french toast. And just when you think you’ve seen every possible variation on an espresso martini, you’ll be served one in a traditional briki." - lala thaddeus

"Greek food is having a moment in the Boston area, and Bar Vlaha is the best example of the cuisine done exactly right. The food is all about super shareable dishes from the mountain regions of Greece: think pork and fennel sausage, whipped feta aloifes, and flatbread-style pitas topped with fresh cheeses and smoky meats. It’s one of the toughest reservations to get in town, unless you show up right at 5pm on a Wednesday (and even that’s iffy). So force your friends, family, neighbors—pretty much anyone you can—to commit to a night out roughly a month in the future so you can try it all. " - tanya edwards

"No Greek feast at Bar Vlaha is complete without at least one order of the gianniotiko, a rolled baklava served with bits of kataifi, almonds, and a scoop of ice cream. Developed by culinary director Brendan Pelley and overseen by head baker Andrew Dickason, each bite is a crunchy, crispy, and not-too-sweet delight." - Nathan Tavares, Erika Adams