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1) Committee, a modern Greek ouzeri (tavern) in the Seaport which opened in 2015, announces some major changes. “The secret of change is to focus all your energy, not on fighting the old, but on building the new,” says owner George Aboujaoude, quoting Socrates.
The return of a prior Chef! Executive Chef Luis Figueroa was a key member of Committee’s first kitchen team. Luis got his start in the local restaurant business in 2007, at the age of 21, washing dishes at Jody Adams’ Blu at Sports Club/LA. From there, Executive Chef Luis climbed up the culinary ladder honing his craft at Boston kitchens like Mistral, and Grill 23 & Bar. For the last few years, Luis has immersed himself in Greek cooking—first at Committee, then Kosmos restaurant in Walpole, and Christopher’s Kitchen & Bar in Woonsocket, RI. When Committee owner George Aboujaoude reached out with a job offer, Luis enthusiastically returned.
Lunch and New Menus! Committee is now open for lunch on weekdays, 11 a.m. to 3 p.m., in addition to their brunch, Saturdays and Sundays, 10 a.m to 3 p.m. All of the menus (lunch, brunch, dinner, and dessert) have been completely revamped by Executive Chef Luis Figueroa. Lunch features delicious new Build Your Own Salads that begin with quinoa, couscous, and Greek slaw that you individualize with Mediterranean dips and proteins like pork or chicken gyro or grilled octopus or shrimp. Brunch now offers specialties like a Greek Croque Madame of a toasted croissant, layered with kasseri cheese bechamel, grilled ham, and a fried sunny-side-up egg. And there are new dinner entrees like Lamb Frites (lamb chops and Greek fries), Whole Grilled Branzino, and ouzo marinated Shrimp Saganaki with tomato, garlic, lemon, and feta cheese.
Desserts now include the cloud-like Galaktoboureko vanilla custard with cinnamon, powdered sugar, and crisp phyllo. And Committee’s cocktail menus have been rejiggered to bring you a larger list of brunch drinks and a more extensive mocktail list of non-alcoholic drinks.
2) To celebrate Easter Sunday on March 31st, from 11am-3pm, Chef Michael Serpa's South End seafood destination Atlántico will be offering a three-course Easter brunch menu for $65 per guest. As a special Easter treat, kids under 10 will have their choice of one complimentary entree with the purchase of one regular Easter brunch.
In addition to the prix fixe menu options, Atlántico will also offer a la carte beverages and add-ons, including a sparkling cocktail flight, classic brunch cocktails, and raw bar items. Prix fixe menu choices will feature dishes including:
Avocado Toast with toasted Iggy’s bread, crushed avocado, citrus, espelette
Ceviche Mixto with scallop & hake ceviche, melon, cucumber, lime, fresno chili, cilantro
Iggy’s Bagel & Lox with scallion cream cheese, capers, cucumbers, shaved onion, dill, lemon zest
Savenor’s Skirt Steak & Eggs with roasted garlic & rosemary rub, potato hash, fried eggs
Lobster benedict with buttered maine lobster, toasted english muffin, béarnaise
Available complimentary for children under 10 with the purchase of one regular Easter brunch, the kids menu features a choice of one of the following dishes:
Two Eggs Any Style with potato hash, smoked bacon or avocado, pressed toast
Manchego Grilled Cheese with warm roasted tomato soup
Buttermilk Pancakes with pineapple marmalade, whipped cream, cinnamon sugar
For complete details or to make an Easter dining reservation, please visit HERE.
Two Eggs Any Style with potato hash, smoked bacon or avocado, pressed toast
Manchego Grilled Cheese with warm roasted tomato soup
Buttermilk Pancakes with pineapple marmalade, whipped cream, cinnamon sugar
For complete details or to make an Easter dining reservation, please visit HERE.
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