Gre.Co is a subterranean fast-casual restaurant on Newbury St. in Boston. They focus on fresh and flavorful ingredients to bring authentic Greek street food to the city. The small, vibrant restaurant is a gem among the Newbury St. restaurant scene.
Newbury St. in Boston may be renowned for its shopping, but tucked in the lower ground level of the 225 Newbury building, among all the fashion boutiques, you can find some of the most delicious Greek food in the city. Gre.Co opened in February 2017 as part of the recent mini-boom of Greek restaurants in Boston, joining Committee, Gyro City, Kava Neo-Taverna, and Saloniki. It has quickly become a go-to for lunch, dinner, and everything in between.
Co-owner Demetri Tsolakis opened the fast-casual restaurant after establishing Committee in the Seaport. The emphasis at Gre.Co is authentic, fresh Greek street food with quick service and fair prices that you would not expect to find on Newbury St. Upon entering the restaurant, your eyes fixate on the three rotating stacks of meat, known as gyro. Gre.Co offers pork, lamb, and chicken, which can be ordered as either a sandwich, plate, or salad. As the meat rotates, the outer layer develops a satisfying crisp, while the inside remains tender and juicy. Once its ready, each layer is shaved off and goes straight to your plate. Of the three gyro meats, the pork is my go-to sandwich order, served on a fluffy pita with onions, tomatoes, tzatziki, and fries. Tzatziki is a thick and tangy Greek yogurt-based sauce with garlic, cucumber, and fresh dill. Their fries are cooked to order and perfectly seasoned, adding a great taste and texture to the sandwich.
Although the gyros are eye-catching, the rest of the menu is filled with bright and simple Greek fare. The seasonal squash fritters are my favorite item on the menu and provide a great option for vegetarians as a sandwich or plate with tzatziki and Greek slaw. Along with tzatziki, the spicy whipped feta and charred eggplant dips can be enjoyed with pita bread as a shared appetizer. Mixing and matching traditional offerings with more creative ones, such as the tomato jam and lamb gyro sandwich, make for a different flavor experience every time you return to Gre.Co.
You can’t leave Gre.Co without dessert. Once you catch a glimpse of the loukoumades, you will have to place an order of the little balls of fried dough and split them with your friends. While traditionally topped with honey, walnuts and cinnamon, Gre.Co’s loukoumades are also offered in creative flavors, such as the S’morecrates, topped with marshmallow, chocolate, and graham crackers, or the Yaya’s, topped with Merenda (Greece’s version of Nutella), Oreos, and powdered sugar. Much like the rest of the menu, you can mix and match topping combinations as you please.
Like the food, the interior is quintessentially Greek. The walls of Gre.Co are painted Greek-island white. The décor pays homage to common ingredients with a basket of lemons, heads of garlic, and fragrant bundles of dried oregano hanging on one end of the restaurant. One wall is adorned with three Greek terms and their definitions: philotimo, kefi and meraki, which describe the hospitality, enthusiasm, creativity, and passion that go into the food and environment at Gre.Co. The patio offers extra seating and is a great Newbury St. hangout on a nice day. The narrow space fills up quickly if you visit during a lunch rush or busy weekend. Although service is still prompt, finding a seat can prove difficult, so plan accordingly.
Gre.Co is a welcome addition to the Greek food scene in Boston, and the graduate student-friendly prices combined with filling portions is a rare find on Newbury St. It’s just as easy to find a nutritious meal on-the-go here as it is to indulge and enjoy a meal with friends. Next time you are in the mood for Greek food or are looking to try it for the first time, I highly suggest giving Gre.Co a try.
225 Newbury Street
Boston, MA 02116
Hours: 11am-10pm daily
Theo Fitopoulos is a second-year student in the Food Policy and Applied Nutrition program, and current intern at the Tufts Health Science Public Relations Office. In his free time, he enjoys sampling the burgeoning Boston restaurant scene, experimenting with traditional Greek recipes in his own kitchen, and playing basketball and tennis when the weather permits.