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EVOO- extraordinary meal that delighted me muchly...


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Restaurants & Bars 2

EVOO- extraordinary meal that delighted me muchly...

Heathen & Spells | Mar 16, 2006 01:53 PM

We 2 finally tried EVOO on saturday night- arrived at opening 5:30 pm- were 1st seated but many reservations filled rest. shortly (forgot that it was RW; but the waitress told us that they usually get reservations for 1st opening on fri and sats anyways) one of the reasons we hadn't tried yet is that when we are in the mood (and pocketbook) to go out to a nice restaurant I find it very hard to not go to Chez Henri and one of the things that I specifically said to my other half is that at Chez Henri (where I usually order different entrees and apps each visit) that I know what my cocktail is - a flamingo- (I am not a cocktail person but it is so nice to start the flow of the meal with a consistent tasty and good-feeling cocktail (they really do work to tease your appetite to life)- we weren't going to get a cocktail at EVOO but I decided to have our waitress describe a few of them and we ordered EVOO's Pomegranite drop. I am in love, I have never been so smitten with a beverage in my life! It tastes like the essence of brown with depth and spice. Having both salt and sugar on the rim is simply a brilliant note. 1st we tasted alone and then to sip on with their fried oyster app.- perfectly juicy fried oysters on what they call a goat cheese fondue, rather a smear of thick and creamy and slightly tart goat cheese underneath the oysters, with a relish of tart green apple slices and red onion- now eating the app. along with sipping the alchemist's delight drink brought out the sour apple taste in the drink- drink and food combined so esquisitely well- I could of stayed in this state of sipping and eating for ever. (the cocktail is a base of Absolut citron vodka w/ lemon& lime juices and triple sec added to it; then both pomegranite {interestingly, grenadine syrup used to be pomegranite syrup before became too expensive to be so} and passion fruit extracts added to, and then the rim of mixed sugar and salt crystal- oh yes almost forgot and a thick wedge- actually the balllike end piece of a lemon put in the drink looking like one half of an exotic yellow ball or like the sun)...For dinner we had to try their "signature" duck, duck goose- which was lovely, nice pairing of flavours (wish that the fois gras piece was bigger) and what was a perfectly executed and imagined chicken and egg- the most perfectly cooked piece of chicken- moist, tender- everything you'd want in a piece of chicken with a perfectly cooked panko encrusted deep fried egg- yolk dripping when pierced- on a bed of white polenta with carrot cubes and ultra-thin asparagus spears just the tops of still slightly al dente- this dish was sensual heaven. And for dessert a shared rosemary vanilla creme brulee- also perfectly prepared and imagined- exceedingly rosemary-ey (they say that rosemary enhances memory so perhaps the husband and wife whose restaurant it is thought of this to make sure that everybody would remember their meals in incredible detail and with tremendous feelings of warmth and love- as both of us do)...What has become the new/current type of American cuisine is rather like modern painting- you know how so many people exclaim when seeing a line drawing or very intense colours slathered on a painting that they could do that easily- well EVOO shows that it isn't just having an intense pallet of flavours, spices, textures or having the freshest local, preferably, organic produce but that rather it is an incredible art- a balancing act- and the chef at EVOO knows how to work with his materials and his imagination in the best way possible- and that cocktail- the EVOO pomegranite drop started it all off and made me trust his vision...

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