CHEFS DISH

Describe your restaurant’s neighborhood for us. How does the character of the restaurant reflect it?
The restaurant is located in Copley Square, across from Trinity Church. It is surrounded by offices, shops, residences and historical sites. Our hours of operation (seven days a week, from 10 am until 1 am) were set specifically knowing that our guests have different schedules and different needs at all times. We also chose to serve authentic Mediterranean cuisine because it is always a good time to eat healthy without compromising taste. That is something everyone can relate to.

Does your customer base change in the spring and summer months at all — either in who they are or in how they behave
at mealtime?
For a pretty new restaurant, we've been lucky to develop a following of repeat customers. However, because we are just reaching our first anniversary, we love to see new faces. What we have heard from a lot of guests is that they are able to walk away with a full belly without feeling weighed down. That really is the reason why scientists have been pushing the Mediterranean diet. What we serve is not Mediterranean fusion where the cooking style is still dictated by French traditions. Our dishes are prepared just like they are at homes in Greece, Albania or Sicily. I guess in a nutshell, our clients don't really change with the season. What we do get are a lot of guests who are now starting to realize what "Mediterranean" really means.

What are you most excited to cook this spring and summer?
Introducing more Mediterranean vegetarian soups and stews to Bostonians. As we approach cold & flu season, it is of utmost importance for Bostonians to eat more vegetables. As much as people love to resort to more meat and butter-based dishes during the cooler weather, these ingredients actually compromise our immune systems. A Mediterranean diet is characterized by the use of fresh ingredients that are naturally high in anti-oxidants, omega-3s and omega-6s. These have been shown to keep the cold bugs at bay.

What are your favorite warm-weather ingredients?
Always tomatoes, olive oil, bell peppers, garlic and onion.

Is running the restaurant different in any way in warmer months?
Running a restaurant is a full time job and the demands at Vlora don't change with the season. We are lucky to be located in Boston because sourcing the ingredients is always a possibility.