Return of a Signature Dish

One of the few dishes from our original opening menu, in 1998, has stood the test of time, has returned again.  For how long? Who knows.  We had it on our menu for 12 straight years before I decided I was sick of cooking it and that we could use the menu space for different dishes

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Valentine, oh Valentine

Just finished another EVOO Valentine’s Day dinner service, our 19th time.  The staff cooked and served some great food.  Thanks to all, YOUR AWESOME!  The only bummer was that our on-line reservation system decided that we were fully booked long before we were even close.  Fortunately Colleen, my Valentine, realized it yesterday, 2/13, so we were

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New Menu items

We added a couple of new items to our menu tonight, both will be available for lunch and dinner. Pasta dish changed to- Billy’s Spaghetti with Braised Rabbit, Countneck Clams, Chervil, Tarragon, Fennel Cream and Zesty Crunch Billy our saute cook made the spaghetti, the rabbit is from Feather Brook Farms in Raynham, MA.  The

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Death of a pig (part 7.5)

Back to the ham, I had a Panini today made with Hoosier’s ham.  It was fantastic, Mark (our day sous chef) did the sweet and smoky ham up with Robinson Farm’s (Hardwick, MA) Family Swiss and dill pickled onions served on Raul’s (our baker) sandwich bread. I enjoyed with some of our homemade fries and Alex’s

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Death of a pig (part 8) Saucisson Sec

Making dry cured sausage is simple; grind some meat mix it with spices, stuff it into casings and hang it to dry in a fairly humid, cool space, then wait. To quote Tom Petty “the waiting is the hardest part”.  Three-ish weeks later, if all goes well you have a beautiful semi-dried full flavored, rich,

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Hours & Location

Address
350 Third St
Cambridge, MA 02142

Lunch
Monday - Friday 11:30AM - 2:30PM
Dinner
Monday - Saturday 5PM - 10PM
Sunday CLOSED