Avila
1 Charles Street South
Boston, MA 02116
617-267-4810
From Davio’s owner Steve DiFillippo, comes Avila Modern Mediterranean, a bright, spacious addition to Boston’s bustling Theater District. The restaurant, which takes its name form DiFillippo’s mother, features a menu inspired by her native land, the Azores, with Spanish, Portuguese, Italian, Greek and French influences. Small plates and side dishes encourage experimenting and sharing.
Tantalizing aromas from the open kitchen fill the sleek dining room, with its soaring ceiling and golden yellow, cinnamon and terra cottta hues. The oval shaped, alder wood bar is the centerpiece of the airy and cozy lounge, where guests can enjoy a full meal or bites from a light lounge menu.
Avila's Pinchos Party
Sfizi, meze, piattini, pinchos - whatever you call them, they're delicious.
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Taste of the South End 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...
pappardelle
at Avila
Black papardelle with shrimp, cherry tomatoes and lemon butter
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Florentine
- 1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Moussaka
- 1. noun A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.
- Paella
- 1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Quiche
- 1. noun A savory, open-faced pie made from cheese and eggs.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
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