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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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After more than 30 years behind the stove at his high end, South End restaurant (Icarus), chef-owner Chris Douglass headed just south of Boston to open not one, but two casual eateries in his own neck of the woods. Tavolo and sister establishment up the block, Ashmont Grill, are beacons of good food and liveliness, drawing hungry diners to the under-the-radar Peabody Square section of Dorchester.

The dining room, in shades of mocha and deep orange, and adorned with one-of-a-kind photographs by local artist Andy Ryan, is casual yet sophisticated – a perfect spot for a night out in the neighborhood. The lively and spacious bar, which looks out onto Dorchester Avenue, is equally accommodating, with plenty of high tops and comfortable bar seating.

The kitchen goes well beyond the basics – there are pizzas and paninis to be had – but housemade pasta, cheese, sausage often steal the show. Regulars return on a weekly basis to try the reasonably-priced prix fixe menus inspired by the regions of Italy. The meatballs alone are worth the drive down Dot Ave – just ask Bon Appétit.

News and Events at Tavolo restaurant

Hometown Comfort in Dorchester
Help the community of Dorchester help the victims and first responders to the Marathon bombings at their Sunday, May 19th ...

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

FoBH’s Beyond Shelter Benefit
The Beyond Shelter Benefit returns to the House of Blues on Thursday, May 2nd for the 26th year running.

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salad

by Chef Nuno Alves

  • food
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Asparagus salad with Meyer lemon, poached eggs, peas, goat cheese and carta musica
 
 
Dictionary
 
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
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.
Cremini
1. noun Young portobello mushrooms.
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.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
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.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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.