These items were new to me, but may or may not be new to the Tavolo menu. In any case, Barbara and I felt a sudden need to have dinner at Tavolo last night, so of course we had to give in.

No appetizers this time, since we had to save room for dessert. Barbara chose the new incarnation of the chef’s burrata, which came with grilled & chilled tomato, pea tendril salad, pecans, and aged balsamic. Instead of the listed mortadella with pistachios, she paired it with rosemary focaccia. I was torn between the boneless pork chop milanese, which I have had before and will gladly order again, and the new-to-the-menu seared filet mignon. I chose the latter, which came perfectly cooked (rare as ordered), accompanied by grilled asparagus, roasted fingerling potatoes, crispy shallots, and red wine demi.

And what about the above-mentioned dessert, I hear you ask? We were both drawn to the sorbet choices. Barbara picked blueberry and peach; I picked blueberry and lemon. An excellent end to a delicious meal, with equally excellent service.

Categories: Dorchester/Boston, Food & Restaurants