N ight had fallen by the time I completed my visit to Harvard University. Before I headed back to my hotel in Boston on the subway, I decided to stay in Cambridge for dinner. Only a block or two from campus, I found Saloniki Greek, a no-frills eatery that sources fresh, local ingredients from trusted vendors (and if it can’t find ingredients that meet its standards, the restaurant makes them itself, from scratch) and then transforms them into delectable dishes.

With about half a dozen locations around Boston and Cambridge, Saloniki Greek developed from a love of Greece and its culture, people, and energy. To this day, its menu stays solely in the Greek flavor profile, and when the co-founder and CEO’s name is Eric Papachristos, you know you’ll have an authentic meal.

Place your order at the counter and then proceed into the long, airy seating area and grab a table under rope light fixtures near the long bar with blue trapezoidal subway tiles, blue and white tiles on the base, and blue and white urns on shelves. Your meal will be served promptly, and in no time you’ll feel like you’ve landed in Thessaloniki, Greece’s second-largest city from which the restaurant derives its name.

Try This: Dive right into one of the full plates, like the lamb meatballs with charred eggplant, served with garlic yogurt and a “slow, secret sauce.” It’s accompanied by a salad of red onions, grape tomatoes, cucumbers, and feta cheese, along with a portion of thick pita bread. Don’t skip dessert, especially the Greek donuts, drizzled with your choice of one of four toppings—the honey and cinnamon is excellent.

I’d Love to Hear From You!

Have you been here? Have I inspired you to go? Let me know!