Going to dinner with a bunch of food bloggers can be quite an experience. Aside from all of the cameras flashing and the scribbling sounds of bloggers’ jotting down their notes in between each bite, I’d say this is a great way to dine in Boston. Chris Lyons of Chris Lyons Communications, organized last week’s Bloggers Dinner at Tavolo Ristorante in Dorchester. With 25 years in the PR business, Lyons has found that hosting these dinners for foodies is a win-win situation for both bloggers and restaurant owners.
In the case of Tavolo’s Ristorante, the owners wanted to get the word out about their unique dinner menu. In addition to their pizzas and pastas, Chef/Owner Chris Douglass and Chef Maxwell Thompson are cooking up some interesting combinations that highlight the different specialties of Italian cuisine. Our five-course dinner started consisted of:
Watermelon Salad – feta, lemon, herbs
This light dish was a nice combination of tasty herbs and sweet watermelon chunks.
Gnocchi alla Gricia – pancetta, pecorino & local fava beans
This pasta was cooked to al dente. The savory combination of pancetta and pecorino gave this dish the right about of flavor.Swordfish Involtini – fontina, garlic & parsley rollups
The mild flavor and soft texture of the cheese-based filling made this seafood item a unique dish.Roast Duck Breast – organic faro, local beans, & red currant
My favorite dish of the night! The soft beans complimented the tender duck, while the red currant provided just the right amount of sweetness to the palette.Blueberry ‘Genetti” Cake – local blueberries & whipped cream
This desert was moist in the center with a crunchy exterior. The light whipped cream and the sweet blueberry topping finished the meal off nicely.Due to my eager taste buds, I devoured these plates before I could reach for my camera. So thanks to Tina from Carrots 'n' Cake for the lovely photos seen on this post!
Tavolo Ristorante
1918 Dorchester Ave
Dorchester Ctr, MA 02124
1 comment:
FYI, this restaurant did fail a health inspection earlier this summer.
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