Committee

You open this list and it's immediately clear somebody actually cares about Greek wine — not just as a gimmick, but as a genuine program. It's not sprawling, but every producer earns their spot. For a waterfront Seaport restaurant that could easily coast on mediocre international stuff, this takes real conviction.

The list reads like a tour of the Greek appellations most Americans have never heard of: Zitsa in Epirus, Naoussa in Macedonia, Amyndaio, Santorini, Nemea. Producers like Thymiopoulos, Alpha Estate, Gai'a, and Troupis are the real deal — not tourist-trap Greek imports, but wines that serious Greek wine drinkers actually reach for. The Assyrtiko from Gai'a's 'Wild Ferment' is one of the most interesting expressions of Santorini on any Boston list, full stop. The gap is depth outside Greece — if you don't want to go full Hellenic tonight, your options thin out fast.

Eighteen by-the-glass options is a genuinely impressive number, and the range spans sparkling, white, orange, and red — all Greek. The $12–$18 glass range is reasonable given the quality of producers on the list, and the Kechris 'Tear of the Pine' Retsina alone is worth the price of admission for the curious. Rotation appears seasonal based on updated menus, which keeps things interesting.