Brookline News: Q&A: At Bar Vlaha, one of Brookline’s best butchers is a vegan

by Celina Colby

Bar Vlaha executive chef Fernando Mejia. Photo by Heather Saide

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Chef Fernando Mejia has been manning the kitchen at rustic Greek restaurant Bar Vlaha  in Washington Square for three years now, first as executive sous chef and now as executive chef. Part of the Xenia hospitality group, Bar Vlaha specializes in the hearty cuisine of the nomadic Vlach people who occupy the mountainous northern region of Greece. 

The menu is full of stews, freshly made breads and satisfying roasted veggies. It also features many eclectic proteins like elk, wild boar and frog legs.

For Mejia, ironically a vegan of 13 years, the more unusual meat, the more fun. 

Brookline.News sat down with Mejia for a chat at the restaurant last month.