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The Basics: Tavolo restaurant information

Tavolo

1918 Dorchester Avenue
Boston, MA 02124
617-822-1918

Tavolo restaurant information
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The third restaurant from chef-owner Chris Douglass, Tavolo (accented on the first syllable), takes the neighborhood pizza joint to new heights with an Italianate menu of pizza, pastas, paninis and salads. A create your own antipasti, a full bar (with sassy cocktails) and a great list of Italian and New World wines and beers draw both Dorchester residents and diners from further afield.

The casual, high ceilinged eatery makes its home on Dorchester Avenue in Douglass' own neighborhood. The dining room, a pleasing riot of colors - aqua, red, yellow and chartreuse - has accents of blonde wood and blackboard walls covered in whimsical, pizza-themed cartoons drawn by artist Kiki Ikura. Also contributing to its neighborhood favorite status - a dedicated takeout area and a private dining room that can accommodate groups as large as thirty.

News and Events at Tavolo restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Chris Douglass Returns to Ashmont Grill
Chef-owner Chris Douglass is back on the line at Ashmont Grill.

Tavolo's Pasta Tour Continues
Take a tour through Italy without ever having to set foot on a plane - Tavolo, the Dorchester-based, Italian eatery from ...

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antipasti

at Tavolo

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Antipasti of marinated olives, roasted peppers, roasted garlic, fresh mozzarella, prosciutto di parma, soppresata and salami
 
 
Dictionary
 
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
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.
Scamorza
1. noun Like a firm, slightly salty mozzarella.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.