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.

Seventh Annual Cooking for a Cause
On Thursday, March 25th, a slew of chefs from Cambridge and beyond are rallying together in support of the East ...

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 ...

Tom Ponticelli

Pastry Chef at Avila

In addition to running the bakery at Avila Modern Mediterranean, Tom Ponticelli is also the pastry chef at Davio's. Unlike many in his field, Ponticelli's first calling was not food. Ponticelli, a native of Massachusetts, earned his Bachelor of Arts in 1970 in English Literature from St. Anslem College in Manchester, New Hampshire.

He then went on to earn his graduate degree at the University of Iowa in Iowa City, Iowa. Not truly of the librarian mindset, Ponticelli realized that creative cooking was more to his liking and in 1973, switched careers by applying for a job in the kitchen of a restaurant. He remained in Iowa until 1979, working his way up in a variety of positions including waiter, Baker, Assistant Chef and Head Chef.

In 1979, Ponticelli, eager to return home in order to be near his family, assumed the position of Head Chef at the Monadnock Inn in Jaffrey Center, New Hampshire. Always learning new tricks of the trade along the way, Ponticelli realized his fondness for food was especially inventive when working with pastries and desserts.

In 1983, he began working at Il Dolce Momento in Boston, an Italian and European café featuring fresh baked pastries, breads and desserts. Here, Ponticelli worked with a third generation ice cream master from Florence, Italy and learned techniques for making fine gelato, sorbetto and regional Italian desserts. In 1985, an opportunity to work in the kitchen at the Four Seasons Hotel in Boston was just too good to pass up and Ponticelli began as a pastry cook then worked his way up to Pastry Chef in 1992; a position he would hold for ten years. During his tenure as Pastry Chef, the Four Seasons Hotel Boston, and its famed restaurant Aujourd'hui, garnered a five diamond and five star rating.

Wanting a change after seventeen years in the same pastry kitchen, in 2002 Ponticelli was curious to hear about the possibility of working for the new, large Davio's restaurant which was under construction around the corner from the Four Seasons Hotel. After meeting with owner Steve DiFillippo and reviewing plans for the expansive kitchen and separate bakery complete with a large public viewing window, Ponticelli knew he found a new home where his creativity could flourish.

Ponticielli is excited about his expanded role of running the two separate bakeries. "I enjoy working in the busy atmosphere - I've never seen a restaurant so busy - I love it! I've also been afforded a great staff in both restaurants. I enjoy nurturing, just as I have been taught along the way," he stated. Ponticelli lives with his wife and two teenage sons in Braintree.

Dinner
Lunch
Brunch
Bar

Dinner served 5 to 10 p.m. Sunday through Tuesday and until 11 p.m. Wednesday through Saturday Our Menu Features Traditional Mediterranean Dishes with a Modern Flare From Portugal, Spain, Italy, Greece & France. Enjoy.

Small Plates

One 6 / Three 15 / Five 25

Eggplant Caponata

Goat Cheese Croquettes

White Anchovies, Olive Oil

Marinated Olives, Orange Zest

Escargot, Garlic Butter, Pernod, Parsley

Sautéed Chicken Livers, Tomatoes, Cilantro

Kobe Beef Meatball, Parmigiano

Dates, Blue Cheese, Serrano Ham

Manchego, Lavender Honey

Baked Moussaka

First Course

Onion Soup, Braised Short Rib, Cheese Toast 11

Creamy Corn Soup, Fresh Lobster Meat, Brioche Croutons 14

Wild Arugula, Parmesan Cheese, Lemon Olive Oil 9

Mediterranean Salad, Tomatoes, Manouri Cheese, Cucumber, Onions, Green Olives 10

Roasted Beet Salad, Creamy Goat Cheese, Pistachios, Chardonnay Vinegar 11

Foie Gras Torchon, Sour Cherries, Brioche Points, Sherry Gastrique 15

Cast Iron Sizzling Shrimp, Garlic, Parsley, Olive Oil 14

Bufala Mozzarella, Serrano Ham, Aged Balsamic 11

Halloumi Cheese, Dates, Cashews, Ouzo 9

Pasta

Homemade Egg Noodles, Duck Confit, Shitakes, Borolo, Gruyere Cheese 19

Ravioli, Butternut Squash, Robiola Cheese, Hazelnut Cream 16

Hand Rolled Potato Gnocchi, Wild Mushrooms, White Truffle Oil 18

Spaghettini, Tiny Clams, Hot Chili, Parsley, Lemon Olive Oil 18

Fettuccine Carbonara, Butter Poached Lobster 28

Entrees

Free Range Chicken Breast Under a Brick, Celery Root, Brussel Sprouts, Lemon Thyme 22

Paella Valenciana, Clams, Mussels, Shrimp, Chorizo, Calamari, Chicken, Saffron Rice 27

Niman Ranch Pork Milanese, Warm Pancetta, Chickory Salad, Goat Cheese Croquettes 24

Balsamic Braised Beef Short Rib, Green Onion Mashed, Crème Fraîche, Shallot Jam 26

Gorgonzola Crusted Top Sirloin, Fingerling Potatoes, Creamy Spinach 28

Seared Organic Scottish Salmon, Lemon Risotto, Horseradish Crème 26

Seared Yellow Fin Tuna, Avocado Purée, Chorizo, Chick Peas 33

Slow Roasted Veal Shank, Parmesan, Chive Risotto, Gremolata 29

Whole Crispy Bass, Crispy Yucca, Arugula, Creamy Corn 28

Chef's Five-Course Tasting Menu 75
Paired with Wines 110

Specialties

Grilled Swordfish 28

Grilled Prime Natural Aged Rib Eye 37

Organic Seared Salmon 22

Grilled Center Cut Filet Mignon 39

Seared Yellow Fin Tuna 29

Lamb Tenderloin Souvlaki 25

Whole Roasted Branzino 25

Prime Natural Aged New York Sirloin 41

Sauces

Citrus Sauce

Salsa Verde

Roasted Garlic Pepper Cream

Minted Greek Yogurt

Gorgonzola

Sides

Sautéed Spinach, Apricots 8

Roasted Beets, Pistachios 6

Buttered Brussel Sprouts 7

Truffle Macaroni & Cheese 11

Asparagus, Parmigiano 9

Yucca Sticks, Chorizo Aioli 6

Chick Peas, Chorizo, Tomatoes 8

Sea Salt Fries, Gorgonzola Fondue 8

Olive, Tomato Cous Cous 7

Yukon Mashed Potatoes 7

Please Note That Not all Ingredients Are Listed

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

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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