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The Basics: Avila restaurant information

Avila

1 Charles Street South
Boston, MA 02116
617-267-4810

Avila restaurant information
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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.

News and Events at Avila restaurant

Chefs in Shorts 2010
On Friday, June 25th, nearly thirty-five of the city's most talented chefs will be trading in their standard kitchen ...

LifeSavor 2010 at the Langham
On Tuesday, April 6th attend the 18th annual Community Servings LifeSavor benefit and help this organization continue in its charitable ...

Avila's Pinchos Party
Sfizi, meze, piattini, pinchos - whatever you call them, they're delicious.

Avila

1 Charles Street South, Boston, MA 02116

brunch
  • Sun: 11:30 AM - 3:00 PM
lunch
  • Sun-Sat: 11:30 AM - 3:00 PM
dinner
  • Sun-Tue: 5:00 PM - 10:00 PM
  • Wed-Sat: 5:00 PM - 11:00 PM
bar
  • Sun-Tue: 3:00 PM - 11:00 PM
  • Wed-Sat: 3:00 PM - 12:00 AM
  • phone 617-267-4810
  • reservations recommended
  • parking nearby garage, on-street, discount available at the Motor Mart Garage with validation
  • valet yes
  • accessibility full
  • capacity: 150
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-267-4810

website

 
 
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
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.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.