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Boston Area Tasting Menu

EVOO tasting menu with wine


Restaurants & Bars

EVOO tasting menu with wine

A Fish Called Wanda | May 5, 2004 08:42 PM

We just went to EVOO for dinner (after hearing all the raves) and got their tasting menu that consisted of 8 courses and 8 small glasses of wine (the biggest wine tasting menu I ever had). The food was $50/person and the wine was an additional $25. The wines were all excellent, the service and atmosphere were lovely, but the food did not live up to my expectations. The dishes were all complex and drew inspiration from all over the world. We noticed American, French, Italian, Korean, and Malaysian influences. Unfortunately, most dishes did not add up to more than just the sum of their parts. Everything tasted ok, but not delicious. I can't put my finger on what was missing. Nothing was over or under cooked, the ingredients were all top notch. But some dishes lacked intensity of flavor due to under seasoning. Others had too many ingredients and conflicting flavors. Somehow the food lacked some roundness, some basic savoriness that makes even the simplest food taste good. The only dish that was really excellent was the dessert. Here is the menu that we had:

Cornmeal Fried Oysters with Goat Cheese Fondue and Apple-Bacon Salsa

Sauteed Sea Scallops with Crisp Fried Shrimp Wonton, Cilantro, Scallions, Mint and Coconut Milk - Lime Leaf Broth
(The coconut lime broth was very yummy. The scallop was nice and rare. The shrimp wanton was really dry)

Steamed Native Sole Fillets with Truffle Mashed Potatoes, King Oyster Mushrooms, Fiddlehead Ferns, and Buttery Mushroom Nage
(The fish was a bit mushy and tasteless. Potatoes, Mushrooms, and sauce were great, but the delicate fiddleheads got lost in all the other flavors)

Honey and Five Spice Glazed Spicy Little Sausages with Ground Roasted Peanuts and Sweet 'n Spicy Asian Vegetable Slaw

Lamb's Head Soup
(Like a lamb stew. Interesting addition of orange flavor.)

Rosemary and Mustard Marinated Roast Lamb Rack with a Semolina Dumpling, Large White Mushrooms, Garlicky Lamb Jus and a Salad of Tangelos, Shaved Fennel, Parsley and Parmigiano Reggiano
(Very tender lamb. I think it could use a more intense flavoring -- maybe some garlic. Semolina Dumpling was yummy -- very crisp on the outside and creamy insides. Not sure what tangelos were doing in this dish)

Cheddar with Papaya Paste
(Very intensely flavorful cheddar. Papaya Paste was kind of like quince paste, and went very nicely with the cheese)

Olive oil cake with orange-strawberry compote, balsamic vinegar ice-cream, and basil.
(The cake was dense and moist from soaking up the fruit compote without becoming soggy. Balsamic vinegar ice-cream was outstanding. It had the sweetness and mustiness of balsamic vinegar with just a touch of acidity. The basil was very refreshing and complimented all the flavors in the dish.)

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