Avila, Theatre District, Boston
A nice combination of salty halloumi cheese with sweet dates, bolstered by crunchy, toasty cashews. However, the sauce not balanced -- an excessive alcoholic edge from the ouzo which should have been smoothened over with a bit more cooking to burn away the alcohol but retain and intensify the anise flavour.
Finely diced onions, cilantro and tomato make for a savoury base to carry sauteed chicken livers. The juices left in the little pot is delicious. The chicken livers were on the grainy side, with the exception of a couple of delectably firm and smooth pieces.
Very soft gnocchi, one step above mushy, good texture overall. Very oily sauce when a bit of restraint would have spared the dish from a ponderous fate. The truffle oil is faint, the basil is pleasant. A bit pricey for $22.
A food friendly and very drinkable Albarino by the glass, pricey for what it was, but got along well with the dishes.
Satisfying overall, with no major complaints, but nothing exceptional.
I visited Avila and I had the whole crispy fried Chilean bass.
It was done very well and I enjoyed it too.
for small plates I had the escargot in tarragon, garlic cream sauce arrived on a sleek compartmented plate, and spheres of fried salted cod served as the centerpiece to a canvas of herbaceous reductions and garlicky mayonnaise.
It is pricey, but I do enjoy the ambiance.
I ate there a few weeks back and was sadly disappointed. The amuse-bouche tasted like canned spaghetti sauce, and my fish was overcooked. Desert was very packaged, like frozen patiseries. The wine list was great, but very pricey.
Others enjoyed their meal a lot more than me. Overall the experience was fine, but for the money, it was not worth it in my mind.
Davios is a mile ahead of Avila. I don't think I will rush back, but will continue to go to Davios.