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Excellent tasting at EVOO - Long


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Excellent tasting at EVOO - Long

EliseM | Jan 7, 2004 06:03 PM

My husband & I tried the tasting menu at EVOO a few weeks ago, and it was fabulous! I am just getting a chance to write about it now due to the holidays, but the glow still hasn't worn off. The food was excellent, and it was probably the best meal I've ever had at the price point ($50) as well as one of the best values at any price range. I would recommend this highly to anyone who is at all adventurous in eating habits.

One of the best things about the meal was that the chefs obviously enjoyed doing this sort of thing. Apparantly, they make up the menu on the spot. I think they must have noticed that we were sending back every course with our plates licked clean because they stretched the advertised 7 courses into 9!

Service was very pleasant & helpful. They didn't rush us at all. We were there from 8:45ish until past midnight, and for a good portion of that we were the only ones there. Everything was nicely presented as well.

Following are our notes on what we ate, for those who are interested in the details. Cost was $50 pp w/o wine, $75 with (full glasses w/every course). They only do this M-Th, I believe.


1st Course
-Pheasant pate with homemade bread & butter pickles, whole-grain mustard, and grilled bread
-Spanish Cava

2nd Course
-Lime/Tequila Cured-Salmon tostados (homemade shells) with cinnamon cream, salad w/cilantro & frisee, clemantines
-this course seemed especially unique to me
-Sauvignon Blanc/Semillon White Bordeaux

3rd Course
-Seared Nantucket bay scallops & shrimp wonton in kaffir lime broth, salad (cilantro, jicama, hot peppers)
-less complexity than many Thai broths, allowed lime (which I love) to dominate
-Babich NZ Sauvignon Blanc

4th Course
-Smoked Rabbit and sweet potato tamale w/ homemade jalapeno pickles,avocado, cilantro, frisee, jicama, Mexican version of Polenta???
-Westport Chard 2002

5th Course
-Striped bass in cauliflower puree, parsley sauce, chantarelle mushrooms, applewood-smoked bacon
-Amanapu pinot noir from Monterey

6th Course
-Lambs-head soup w/buttered breadcrumbs
-Like French Onion Soup, only much more flavorful; vegetables had perfect amount. of crunchiness left; breadcrumbs good compliment
-Merlot from NZ

7th Course
-Lamb chop w/bread salad (grape toatoes, parsley, feta)
- perfectly rare & salad was a nice compliment
-Old Vine Zin from Lodi, CA

8th Course
-VT Cheddar cheese w/Armagnac-soaked prunes
- EXTEMELY sharp cheese, very smoth, well-balanced w/prunes & wine

9th Course
-Egg-nog custard with cranberry sauce and whipped cream
-too-sweet overall for my taste, cranberry was good tartness but custard needed to be less sweet
-only course that was less than perfect
-white muscat

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