Kava Neo-Taverna sits on a corner in Boston's South End, part of the MAZI restaurant group. The room has the feel of a neighborhood living room — candles in the windows, tables that spill out onto the sidewalk, a casual taverna rather than a special-occasion destination.
The menu runs on mezedes, small plates meant for sharing, alongside horiatiki salad and seafood like grilled octopus and lavraki seabass. Much of what lands on the table — feta, Greek yogurt and honey, a rotating selection of seafood — is imported directly from the Mediterranean rather than sourced locally. The bar carries Greek wines and spirits not commonly found elsewhere, and the menu closes with Greek coffee, frappes, and baklava.
The menu runs on mezedes, small plates meant for sharing, alongside horiatiki salad and seafood like grilled octopus and lavraki seabass. Much of what lands on the table — feta, Greek yogurt and honey, a rotating selection of seafood — is imported directly from the Mediterranean rather than sourced locally. The bar carries Greek wines and spirits not commonly found elsewhere, and the menu closes with Greek coffee, frappes, and baklava.