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$75  + Tip/Tax
Mon, 11/9
5:45 PM & 8:15 PM
South End

Kaia

Day 1: 5-Course Aegean Admiration Tasting Series

Debuting in late 2024, Kaia, which brings the flavors of the Aegean coast to the ground floor of The ‘Quin, was named Boston Mag's “Best New Restaurant” and has since made three Eater Boston Lists: “38 Essentials” (2026), “Essential Seafood Restaurants” (2025), and “Best in South End” (2025). Chef de Cuisine Junyoung Ma helped shape Kaia as its sous chef and now leads the kitchen, bringing his Korean heritage and refined technique to seasonal Greek cooking. Standouts include charred cabbage over a miso-laced chickpea spread, cod cheeks in smoky avgolemono, lamb carpaccio with razor clam and a Greek take on XO sauce, and grilled whole tsipoura with orange blossom honey. And it’s all served up in an airy, earth-toned room conceived by Greek designer Panos Efstratiou. Infatuation said that the cod cheeks were “probably the best cod dish we’ve ever had” while Condé Nast Traveler says “Kaia’s cuisine aims for the stars.” We’re very excited to visit here and hope you’ll be able to join us for what promises to be a very special evening indeed.

About the Hosts:

Junyoung Ma

Chef de Cuisine

Born in Korea, Chef Junyoung Ma studied culinary arts in high school before moving to the United States. Over the past decade, he has trained his craft through the Barbara Lynch Group at acclaimed restaurants such as Menton and No.9 Park. He now leads the team at Kaia.

Nhat Pham

Chef de Partie

Chef Nhat Pham is a Rhode Island–based chef whose approach to cooking is rooted in technique, depth of flavor, and an appreciation for the diversity of the culinary world. A graduate of Johnson & Wales University, he has developed his craft through a range of distinguished kitchens including Scales & Shells, Persimmon, and Metacom. He has also had the opportunity to cook for the James Beard Foundation.

The Lineup

All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Cucumber Salad

    fresh miso cured cucumber, greens, burned scallion lemon vinaigrette, pine nut

  2. Mussel Pasta

    mussel, feta raviolo, leek oil, ladenia

  3. Grilled Lubina

    lubina, orange blossom honey, ladolemono sauce, herbs, pickled seaweed

  4. 5 Spice Seared Pork Belly

    confit garlic puree, black vinegar & pomegranate reduction, pickle zucchini

  5. Toasted Rice Semifredo

    toasted rice semifredo, green honey, puffed rice

Kaia

370 Harrison Ave

Boston, MA 02118

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Kaia will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Oyster and Mussel in Course 2, White fish in Course 3 and Pork belly in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork belly in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 2. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided. Sheep's Milk Cheese is in Course 2. Substitutions will be provided

  • Shellfish: There is Oyster and Mussel in Course 2. Substitutions will be provided.

  • Fish: There is White fish in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 2, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pine nut in Course 1. Substitutions will be provided.

  • Alliums:
    • Garlic: There is Garlic (cooked) in Course 2 and Garlic (cooked) in Course 4. Substitutions will be provided.
    • Other Alliums: There is Scallion (cooked) in Course 1, Leek and Shallot (cooked) in Course 2 and Onion (cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Miso in Course 1, Soy sauce (gluten free) in Course 2 and Soy sauce (gluten-free) in Course 4. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.