EVOO - rw?
A couple of weeks ago I made reservations for EVOO for resturant week, but just tonight, looking online at bostonrestaurantweek.com and bostonusa.com I didn't see it on either list. I am positive it was on both lists when I made the reservations; I even spoke to the person who took my call about the menu!
Any ideas? Do I need to book a replacement dinner?
Sorry applehome but you are misinformed. EVOO is alive, thriving and open for business, dinner only all week except for Sundays - they're closed on Sundays. It's one of my favorite spots. I have been away for a week but ate there the week before I left and had a phenomenal farm salad with fresh corn, blueberries and house smoked goat cheese. I followed this with the Salmon glazed with sweet-smokey sauce, served with watermelon salsa and finished the night with bread pudding - always delicious.
Anyway - not sure about their RW participation but they do a Home Grown menu that changes every day based on whats fresh and available from the local farms. Its $30.00 per person and well worth it
Shih, I would keep you reservation and check it out
I sure hope EVOO is still up and running.
Just went there for a celebratory dinner a few weeks ago.
Tried the $50 tasting menu (7-8 courses) offered only on weekday nights. Highly recommended.
They do fantastic food with a creative twist.
I agree with Anniebstn, the blueberry, corn and goatcheese salad was heavenly! MMmmm...
Some co-workers and I had EVOO's "Restaurant Week" Home Grown menu, and it was fantastic. There were three choices for appetizer, two for the main dish, and 3 for dessert. I had the eggplant-tomato soup with goat cheese-stuffed zucchini flower, lamb with a potato cake, hearty greens (kale maybe?) and pickles and onions, and the brownie custard with blackberries. The soup was amazing- very smooth, with little bits of garlic at the bottom, topped with a little pesto and the zucchini flower. Once you split open the flower, the cheese and the pesto mixed in with the soup, and it was a great combination of flavors. The lamb was pulled, like it had been stewed for a while, and all the different flavors on the plate (lamb, salty potatoes, sweet and sour pickles) melded well. Dessert was not a custard as I had hoped, but was more of a dense brownie, very cinnamon-y, topped with heavy whipped cream and excellent berries.
Fantastic meal all around, and I'd go back in a second.