"The restaurant group behind Krasi and Bar Vlaha, two of the toughest tables in town, seemingly can’t stop opening Greek restaurants. Not that we’re complaining. Kaia, the latest addition, is the sexy older sister that just breezed into town on a private jet from Santorini. The energy and the menu is very Greek isles, which means there’s lots of fish, lamb, and a host stand that doubles as a DJ booth. Set on the ground floor of one of the many new shiny towers in the South End, even the space evokes the islands, with a pillar that looks ripped from the Parthenon and soft tones of white and beige. The food is excellent and puts Greek ingredients front and center, in dishes like rich lamb carpaccio and a spicy feta dip made dank with stinky tofu." - tanya edwards, grace kelly
"Xenia Greek Hospitality, the chart-topping Greek restaurant team behind the impossible-to-get-into Back Bay spot Krasi and the award-winning Brookline restaurant Bar Vlaha, has done it again. This time, CEO Demetri Tsolakis, alongside culinary director Brendan Pelley and executive chef (and Menton alum) Felipe Goncalves, explore the Aegean coastline with a spectacular lineup of whole-grilled fish and inventive small plates like cod cheeks with seaweed trahana, kritamo, and a smoked avgolemono. As expected, there’s a well-sourced Greek wine list to complement dinner, plus a cocktail lineup with new twists on classic drinks that is fun to explore." - Erika Adams
"Kaia is the latest restaurant from Xenia Hospitality Group, joining a family that includes Back Bay hits Krasi and Hecate, Brookline’s Bar Vlaha, and fast-casual spot Greco. Whole fish is the highlight of the Kaia menu. Sourced daily and dressed with balanced sauces, the fish can be ordered one of two ways: grilled or steamed Aegean-style. For seafood lovers, there’s also plenty of caviar and crudo on the menu to kick off the meal." - Celina Colby
"Searching for your next splurge-y night out? Look no further. Kaia, which explores Greece’s Aegean coastline, is the latest see-and-be-seen destination from the city’s top Greek restaurant group Xenia Greek Hospitality. Whatever you do, make room on the table for the whole fish. Either grilled and drizzled in orange blossom honey or cooked in a smoked tomato-pepper fish broth, it’s a guaranteed showstopper." - Erika Adams
"A new restaurant from Brendan Pelley, contributing to the local growth of dining options." - Erika Adams