Bar Vlaha

This is the kind of Father’s Day brunch dads actually want. Charcoal grilled lamb chops, strong coffee, smoky bites from the fire, and a table made for sharing.

Join us around the Vlaha table.

The taste of summer over open fire.

Smoky, sun-soaked vegetables charred over flame the way they’re shared in the mountain villages of Northern Greece. Simple ingredients. Slow meals. Good wine. Better company.

A table worth capturing.
Smoke from the grill, bread still warm, plates meant for passing, the kind of dinner that slows everyone down for a while.
The Vlach way has always been to gather first, eat second.

A table full of friends. A meal worth lingering over.

That's what Supper Club is all about.

Every cocktail on this menu starts with a question.

What happens when mastiha meets black pepper and lemon oil? How do you turn spa water into a carbonated highball? What would a Mai Tai taste like if it traveled from Greece to Polynesia?

This season’s program pulls from the flavors and rituals of Northern Greece, then stretches them somewhere unexpected. Dill infused tequila. Acidified coconut water. Fenugreek, guava, lemongrass, smoke, citrus, herbs.

Built with intention, rooted in story, and made for long nights around the table.

A long weekend in Brookline, gathered around the table.

Sun through the windows. Another coffee being poured. Smoke from the grill drifting onto the street.

Warm bread passed around. Eggs, lamb, shared plates, a second bottle opened somewhere in the middle of it all.

The kind of meal that slowly turns into the afternoon.

Join us for brunch and dinner Memorial Day Weekend.