Last Supper

Finals were over but I still had my whole life to pack up in two suitcases in less than 24 hours...so how did I choose to spend my last night in Cambridge? Well, splurge a little for dinner with my lovely roommates in Boston. Mariam and I had been wanting to go to a Mediterranean restaurant since forever, but it took our last night together before we all left for the summer to make that happen. Oh, and also kudos to Keri who still came for a much needed study break despite having a final at 9 am the next day!

Small Plates: Jamón ibérico; seared foie gras, brioche, rhubarb; goat cheese truffle croquette

Above we have the three "tapas," or small plates, we ordered to whet our appetites before the main affair. From left to right we have, Jamón Ibérico, seared foie gras on top of a slice of brioche and topped with rhubarb, and goat cheese truffle croquettes. My first time trying foie gras, and it was everything I had imagined it would be more. While I could have done without the rhubarb jam nestled on top of the foie gras, as it tended to overwhelm the delicate flavor of the foie, this dish was a nearly perfect marriage of sweet and savory. The only downside was the teeny tiny portion size. Definitely insufficient for two people to share (thanks Mariam for being brave enough to try duck liver for the first time. what a trooper!), even if it was one of three appetizers. The goat cheese croquettes were surprisingly light despite being deep fried in oil and the jamón was pleasantly salty and not too stringy-- definitely befitting its title as one of the finest hams in the world.

Entrée #1: Organic Scottish salmon, sunchoke, onion soubise, ginger cucumber salad

I will leave Keri and Mariam to be the experts on this salmon entree. But I can only imagine that it did not disappoint.

Entrée #2: Slow braised beef short rib, goat cheese, pea risotto

Feeling particularly carnivorous that night, I opted for the heartier and more rustic dish of slow braised short rib which was accompanied by a nice creamy and toothsome pea risotto. The short ribs were seriously heavenly--fall off the bone tender with a texture not unlike room temperature butter. There is a Korean dish that my mom makes with a soy sauce marinade that is very similar to this rendition. Of course, it's very difficult for me to compare the two. So, let's just say I'll be very happy with either version. The sauteed veggies in between the ribs and the risotto (I think it was spinach) were forgettable; but fortunately, they did not detract from the deliciousness of the fork tender ribs and al dente risotto.

Dessert #1: Vanilla bean panna cotta, fresh berries, powdered sugar

Continuing this trend of firsts, I also tried panna cotta for the first time. The only thing that I could think about as soon as I took the first bite: "OMFFG, I am such an idiot!! Why have I waited this long to try it!!!!! Ahhhh!" Surely a momentous occasion of which I am glad to have photographic evidence. It's a very simple dessert in concept, just heavy cream, vanilla beans, sugar, and gelatin. But its the the texture--luxurious and velvety smooth--that really elevates the panna cotta above and beyond the simple jello or pudding. Now, I'm just itching to try a recipe with balsamic-glazed strawberries next time in my own kitchen.

The other desserts, I'm sure, would also satisfy any die-hard sweet tooth. Mariam got her chocolate fix in the form of a luscious and gooey chocolate cake, whereas Keri knew she wanted the churros at the start of our meal when she laid eyes on them from across the room.

Dessert #2: Warm chocolate cake, espresso ice cream, créme anglaise

Molten: More food porn

Dessert #3: Churros, dark chocolate, dulce de leche

Leaving with full bellies and slightly lighter pocket books, Mariam, Keri, and I made our way out of the restaurant in search of the nearest T stop. Although it was the end of this foodie adventure and our time as sophomores, surely it would be the start to many more and an even better junior year.

Avila Modern Mediterranean
1 Charles Street South
Boston, MA 02116
617-267-4810