Cuisine(s)
Mediterranean
Price Scale
$$
Description

Logan Cox, previously the chef at Sitka and Spruce, has opened a neighborhood restaurant on Beacon Hill that puts out some of the most vivid flavors in the city right now. The rugged ease of dishes large and small belies the deliberate hours of stewing, grinding, and roasting that transform something as humble as meatballs into a kefte-inspired monument amid a pool of sauce—tomato and fried fruits, cinnamon and yoghurt whey, reduced for hours into something so rich it’s more syrup than sauce. Homer dedicates a menu section to things one might spread on saucer-size pitas, which arrive at your table almost too hot to touch, soft interior still puffed up with hot air from the dome oven in the corner of the open kitchen.

Meal Times
Dessert, Dinner
Location