A culinary incubator in the South End is ready for its latest venture: Pelekasis, a Greek concept from Brendan Pelley, starts its tenure at Wink & Nod today.
Pelekasis will be in residence for at least six months, succeeding Akinto from chef Patrick Enage, who found a permanent home for his Southeast Asian concept in the old Merrill & Co. space next door.
Pelley grew up eating Greek food, according to Boston Magazine, and he used that to inspire some of the items for Pelekasis, which incidentally is a previous iteration of his surname. The menu includes dishes like 100-layer spanakopita, pork belly souvlaki gyro, grilled lamb sirloin, and rooster giouvetsi, which comes braised in cinnamon-tomato sauce.
Joining Pelley for Pelekasis is pastry chef Kendall Vanderslice, who will concoct glyka (sweets) like loukomades, which are Greek-style doughnuts soaked in golden raisin-ginger syrup; baklava; and a "Nescafe frappe."
Pelekasis will start out serving dinner Monday through Wednesday from 5 to 10 p.m. and Thursday through Saturday from 5 to 11 p.m. It will reportedly later expand to include late-night and tasting menus.