Where to Committee, a newly opened Seaport District restaurant from the team behind Newbury Street’s Cafeteria.
What for Meze. You’d never know it from the name, but Committee offers Greek and Mediterranean small plates. Chef Geoff Lukas previously worked at Sofra and Philadelphia’s Zahav. Consulting chef Diane Kochilas is author of the cookbook “Ikaria,” featuring recipes from the Greek island where residents live unusually long lives.
The scene The after-work crew has gathered, in various stages of business casual: bald guys with beards and cardigans; the chiseled and clean, in fleece vests with corporate logos; a cottage garden’s worth of women in floral prints. Bartenders wear denim shirts and bowties and have excellent hair. The bar is at the center of the hangar-like space, with brick walls, dangling bare bulbs, and chandeliers made from pipe. Wine crates hang from the ceiling. Plants grow in boxes set on communal tables surrounded by vintage-style metal stools: This might be a Victorian-era lab for medical students to practice dissection, or a Boston restaurant circa 2015. In a lounge area, tufted couches covered in cracked burgundy leather sit beside sawhorse tables. The banquettes are made from wood reclaimed from Anthony’s Pier 4. Goodbye old waterfront, hello new.
What you’re eating Modern, miniaturized versions of Greek classics: horiatiki with okra crisps, souvlaki, fried smelts with skordalia, artichoke moussaka. Plus dishes with Mediterranean flavors, from spiced carrot dip with pita to kibbe naya (lamb tartare) to stuffed squid with shallot and caper relish.
Care for a drink? There is plenty of Greek wine here, along with beer and craft-y cocktails: the Cuban Affair (rum, lime, vanilla syrup, and balsamic), the Smoke Show (strawberry-infused mezcal, Aperol, amaro, sweet vermouth, and candied bacon chips). It is surprisingly ouzo-free.
Overheard Talk about restaurant patios, management skills, dietary restrictions, work and play. “The first time I went to Amsterdam, I was just eating and smoking all day long,” one man says. “We are gonna play hoops tomorrow, bro,” says a guy in a plummy, I’m-gonna-smear-you voice. “Now we don’t have to walk all the way down to Legal Sea Foods,” someone crows to a group of co-workers. “It’s like, Babbo, I’ve been there three times now,” someone says. “I’ve been there six times,” adds another. “You’re going to learn about our process,” a fellow tells a colleague in ominous tones. A woman is laughing: “He had the biggest mustache I’ve ever seen.” Someone is either talking about skydiving or a job interview: “I don’t want to scare you, but the next 30 seconds are going to be the most intense of your life.” A group breaks off of the bar and drifts toward the door. “We might see you later for an after-dinner drink,” one calls with a wave as the night carries them out.
50 Northern Ave., Seaport District, Boston, 617-737-5051,