Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. For now, some of these events will simply be the opening of certain restaurants, generally ones dear to my heart for a variety of reasons. And I hope everyone dines out safely, and tips well.
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1) I'm excited that Krasi, a new Greek restaurant, will reopens on July 23rd. Krasi first opened on February 14 and closed shortly thereafter due to the pandemic. I dined there at a media pre-opening party and was impressed with the food and wine. I wasn't able to return before they had to close and I'm eager to return, to experience more of their menu.

Krasi, which is the Greek word for wine, is a Greek meze and wine bar from Partners Demetri Tsolakis (GreCo, Committee Ouzeri + Bar), Stefanos Ougrinis (GreCo), Theo Tsilipanos (Committee Ouzeri + Bar) and Tasha Breshinsky (Committee Ouzeri + Bar).Committe and GreCo are two of my favorite restaurants and Krasi will likely end up as one of my favorites as well.

Chef/Owner Theo Tsilipanos and Executive Chef Valentine Howell (Mastro’s Ocean Club, Legal Harborside and Locke Ober) enliven the Krasi open kitchen complete with a wood stone oven and classic Greek souvla featuring various proteins daily. The menu at Krasi takes guests on tour throughout Greece, exploring lesser known regions. Fresh baked breads, cured meats prepared exclusively from New England Charcuterie with custom old world Greek recipes, a selection of PDO cheese and dips are abound. Rustic hot and cold meze include a well-rounded variety of plant based selections, as well as those from the land and sea.

The new summer menu remains regional with items reflecting the summer months of Greece. New dishes include:
· Lalangia – traditional Greek fried bread topped with a thyme honey
· Athinaiki – crab salad with garlic aioli, fennel and shaved Greek caviar
· Salata – summer salad with grilled peaches, halloumi, field greens, toasted pine nuts, meyer lemon, fresh herb dressing
· Tomata – island Greek salad with cherry tomatoes, caper leaves, kritamo (sea fennel), homemade xinomizithra cheese
· Briam – summer vegetables roasted and tossed in olive oil, topped with cheese
· Lavraki – sea bass crudo, fava bean skordalia, charred tomato vinaigrette, pickled corn relish, radish, crispy chickpeas
· Skoumbri – smoked mackerel, black eyed peas, watermelon and mint
· Xtapodi – marinated and chilled octopus served over trahanas and preserved Florina peppers
· Skioufikta – traditional Cretan pasta with smoked pork apaki, pistachio, katiki domokou cheese

Krasi’s wine program is one of the largest all Greek wine lists in the country with over 180 selections and is complemented by an authentic Greek beer and cordial program with over 25 kinds of tsipouro, ouzo, mastiha, tentura and more. To Greeks, wine signifies a moment in life and is a core value of their communication. The wine list is amazing, with numerous rarities, and showcases the immense diversity of Greek wine.

The restaurant will be open Tuesday to Friday 5p.m. – 11p.m., and Saturday & Sunday 3p.m. –11 p.m. Krasi will  have outdoor seating for 16, compliant indoor seating with barriers, and the option for guests to order take out and delivery for the first time.

2) This matchbook is from the Red Coach Grill, when the only locations were in Wayland and Hingham. As a child, I regularly dined at the Red Coach Grill, on Route 1 in Saugus. Though this restaurant chain is essentially gone, there still remains the Coach Grill in Wayland, on the site of the original Red Coach Grill. The Coach Grill temporarily shut its doors in March and looks forward to welcoming back guests to enjoy the restaurant’s new ambiance in the bar, dining room, event space, and temporary outdoor dining.

The venue, which will be operating within socially distanced guidelines, has been fully upgraded – from the floors and furnishings, to the ceilings, walls, and every space in between. Inside, the updated décor of the dining, bar, and restroom areas features new artwork, lighting, touch-free fixtures, and more. Outside, the parking area has been transformed into a tented outdoor dining space, offering the full, first-class Coach Grill experience in the open air. The 12-table tent will offer up the same menu, impeccable service and white table cloth decor as the interior.

In the kitchen, Coach Grill welcomes back Executive Chef Carlos Martinez, who will be serving up savory steaks and chops, such as a classic New York Strip, buttery Australian Wagyu, and Chargrilled New Zealand Lamb, the freshest seafood, such as Pan-Seared Sea Bass, Local Scallops, and more. From the bar, guests both inside and out will be able to sip on seasonal cocktails, like the Back Bay Sangria and Pineapple Cosmos, craft and domestic beers, and a number of other non-alcoholic options. General Manager and Head Sommelier Mark Molina has made steady improvements to Coach Grill’s expansive wine list.

Coach Grill’s initial opening hours will be Wednesday through Saturday, 4:30-10pm, with additional days and hours in the future. Enhanced takeout will continue to be available their new designated pickup area at the back of the restaurant. Delivery options through UberEats, Grubhub, and DoorDash will also be available.