Vlora, new Meditteranean in Copley
Has anyone heard anything about this place? It's coming to the underground lair below that GNC and the Finagle in Copley Square. A banner advertises www.vloraboston.com, but the site doesn't say much.
ZagatBuzz says: "Vlora, named for chef-owner Aldo Velaj’s hometown, will open in May with a Mediterranean repertoire emphasizing the foods of southern Italy, Greece and Velaj’s native Albania; his wife, co-owner Cindy Tsai, will oversee the front of the house. The Back Bay setting (545 Boylston St., Boston) will also feature a water wall and a late-night lounge."
Anyone know the chef? Albanian could be interesting! So could a water wall...
I'll answer my own question. The Herald writes this:
"Mediterranean fare may seem ubiquitous these days, but Vlora promises to put a new twist on the old favorite. Owner Aldo Velaj, after all, is a native of Albania, which borders Greece and sits on the Adriatic Sea, just across from the heel of the Italian boot. As you might expect, they share many of the same culinary traditions.
Expect to find standard Greek and Italian fare, with an occasional tribute to his homeland, such as a simple “Vlora-style” salad of cabbage served with olive oil and lemon.
“We won’t try to impress people with overly fancy dishes or price points,” said Velaj, who studied in Italy and ran several restaurants in Europe before moving to the States in 2003. “We’ll serve what real people eat in the northern Mediterranean.”
Vlora, named for Velaj’s hometown, is slated to open in early May at 545 Boylston St., Back Bay."
I tried checking it out with a friend last night but all I caught was a bunch of rubble inside. Ok, I maybe exaggerating a lil' but I was a bit disappointed that it hadn't opened yet.
I live close to it so I'll be checking it out soon since the improper article definitely peeked my interest. I remember reading that the chef wants to focus on simplicity; by this I mean a splash of olive oil, lemon, salt and pepper while letting the fresh ingredients do the talking - much like Sicilian food.
The grilled octopus on the article looked promising, but then again it was shot by a professional.
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