- Food4Thought Aug 14, 2007 03:56 PM
Avila's menu has intrigued me for quite some time, but it's higher prices in the upper 20's to mid 30's combined with the fact that I hadn't heard strong opinions here one way or the other (or I did bad searches), made this a great RW opportunity to find out.
This was a pleasant surprise and I will be back. Bringing up the RW menu to refresh my memory I noticed that they offer different dinner menus for each of the two weeks and I'm tempted to go again.
The space itself had a bit of a corporate restaurant group feel (same owners of Davio's in Boston and Philly ) but certainly not offending and a nice row of bar-like seats overlooking the open kitchen (I'm a big fan of these), aside from that good sized (real) bar area and a back dining room which can be closed off for larger private dining occasions.
On to the chow...
Once settled in and offered bottled or tap water,no hard sell on the bottled stuff. (As an aside- interesting article about Boston tap water http://www.boston.com/business/articl... ) we were presented with a small serving of artichoke soup, compliments of the chef. It was luxurious and I want the recipe.
3 choices for starter, entree and dessert. (regular menu available as well)
I chose the potato fennel leek soup w/ Jonah crab. This was velvety and rich, quite filling, but could have used a bit more crab. The Buff Mozz and arugala salad was enjoyed by another of our party and my wife had the tuna carpaccio which was elegantly simple.
For an entree two of us went for the lamb souvlaki which was topped with chopped tomato, cucumber, mint and goat feta. The chef suggested the lamb MR so that's how we ordered. It was lightly seasoned with spices that complimented the flavor of the lamb without overpowering it. We both commented that this was the best lamb we have had in some time.
My wife chose the piquillo crusted tuna with avocado, cured tomatoes and baby cress. There was a $10 uplift for the tuna but it was 2 to 3 times the portion size I would serve myself at home and a very high quality steak as well.
For the desert two of us chose the panna cotta and I don't recall what my wife ordered because I was too obsessed with my dessert. It was very light and airy with subtle hints of vanilla and citrus, nothing like a super dense solid custard or flan which can be the case at times.
Throughout, the service was very attentive and professional (Oscar was our server) but not intrusive.
This was a fine meal overall and we will be back to sample the regular menu