Trade

The story

Crafted with passion, served with love

A Modern Taverna on Atlantic Avenue

Trade describes itself as "a destination" — a place where stepping off Boston's busy streets means stepping into something closer to a cozy table tucked in lush greenery at a modern taverna on a Greek island. The concept is rooted in what the team calls "the deepest notions of the Greek way of life": conversation, connection, and the sharing of plates. It's an ethos that runs through every corner of the restaurant, from the relaxed communal spirit to the thoughtfully composed Greek cuisine on the plate.

The People Behind the Kitchen

Co-founder and Chef Jody Adams, a two-time James Beard Award winner, shapes the culinary direction alongside Executive Chef Alavee Hassan, who leads the kitchen day to day. Co-founder and CEO Eric Papachristos rounds out the leadership, with a full team that includes a dedicated private dining director — a signal of how seriously Trade takes the full-table experience. The wine program has earned Trade a Wine Spectator Award of Excellence, recognizing the care that goes into pairing Greek and Mediterranean bottles with the food.

What's on the Menu

The dinner menu reads as a confident tour of Greek and Mediterranean flavors, built for sharing. Starters range from Charred Octopus with crispy potatoes and red pepper harissa to Baked Feta wrapped in housemade phyllo with grapes and pistachios. Pita arrives with a trio of méze — Fava Santorini, spicy feta, and tzatziki. Mains include a Whole Roasted Branzino, Braised Lamb Shank over fusilli with lemon dill gremolata, and Grilled Lamb Chops finished with a green herb dressing. For the table, a 7-Hour Roasted Bone-In Leg of Lamb serves four to six. Lunch and dessert menus round out the offering, and everything is available for pickup and delivery as well.

Events and the Broader Spirit

Trade regularly hosts wine dinners and chef collaborations that deepen its commitment to Greek cuisine and culture. Past events have brought in internationally acclaimed figures — including a celebrated evening with chef and author Diane Kochilas around her cookbook Athens: Food, Stories, Love — while the kitchen's own intimate chef's dinners have explored the coastal cooking of northern Greece, from Thessaloniki. These gatherings, intentionally small and family-style, reflect the same philosophy as the restaurant itself: food as a reason to slow down and connect.