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The Basics: EVOO restaurant information

EVOO

350 Third Street
Cambridge, MA 02143
617-661-3866

EVOO restaurant information
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Extra Virgin Olive Oil. That’s what the acronym EVOO stands for. In the Boston culinary community, of course, it's also a name unto itself, representing the much-lauded restaurant opened originally in Somerville in 1998 by chef Peter McCarthy and his business partner and wife, Colleen. The duo moved their award-winning operation to Cambridge in March 0f 2010.

McCarthy’s cooking was honed at the legendary Seasons in the Bostonian Hotel, so the menu at EVOO evokes the innovative spirit of that dining room. Still, the particular fusion of influences that combine to create what he calls American cuisine makes EVOO unique. Watch it all come together in the restaurant’s open kitchen.

News and Events at EVOO restaurant

Student Chef Takes Over Evoo
Cambridge School of Culinary Arts student Daniel Doyle takes a crack at running the show tonight at Evoo.

The Dining Docket
April 16th - April 22nd
Monday may be all about the Marathon, but there's tons of other culinary excitement waiting ...

EVOO Goes Green for Earth Day
One day is just not enough for the folks at EVOO, who want to celebrate Earth Day for an entire ...

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salad

by Chef Peter McCarthy

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Smoked confit of Pete and Jen’s rabbit, Eva’s wild greens, port soaked cherries and toasted pecan salad with shaved Vermont cheddar and grain mustard
 
 
Dictionary
 
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Epicure
1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.