Tel’Veh Brings Great Food & Unique Wines to Mass. Ave

If you’ve been following my blog over the last year, you know there is nothing I love more than good food and good wine.  Except maybe great Mediterranean food accompanied by a unique and well-researched wine list and the perfect ambiance for a date or catching up with a good friend.

Last week, as part of my constant pursuit to find the perfect wine bar, I headed over to Tel’Veh Café and Wine Bar with my good friend, Jess.  Perfectly situated on Massachusetts Avenue and just blocks from Gallery Place, Tel’Veh has recently gone through some major changes, including the appointment of a new chef, Dimosthenis “Dimo” Kolouas  (formally of Kellari Tavern), and Wine Director, Alan Lamb (formally of sister restaurant, Agora).  After seven courses and five wine pairings, I don’t think there was a single doubt in my (or Jess’s) mind that owner Latif Guler had made all the right changes in revamping his restaurant.  It’s transformed itself into the perfect spot to enjoy a large meal, small bites or just a glass (or two) of wine with friends.

Tel’Veh is by no means big, and it’s definitely not the kind of place you want to take your group of 15 besties before heading out on the town.  It is, however, charming and quaint and the perfect place to enjoy delicious Mediterranean inspired food with two to four others.

Photo courtesy of Tel'Veh || Credit: Dan Swartz

Photo courtesy of Tel’Veh || Credit: Dan Swartz

TelVeh Outside

Photo courtesy of Tel’Veh || Credit: Dan Swartz

If you like oysters, I recommend starting right there (the added fish roe is a nice touch) and pairing it with a glass of the 2010 Eric Chevalier Muscadet Cotes de Grand Lieu Sur Lie.  If oysters aren’t your thing, there are plenty of good cheeses and meats to get your meal started.  From there, our favorite dishes included the dates (wrapped with some amazing pastourma), the mussels, rocket salad (topped with Halloumi cheese, my favorite), herb crusted rack of lamb and since we were feeling especially adventurous, the Octopus.  While we probably should have stopped after the sixth course, GM Alan Lamb convinced us to try the baked goat cheese, honey and pistachio dessert – we were happy to oblige and I highly recommend you do the same.

Check out the pictures from our favorite dishes below and head to Tel’Veh soon.  I’d love to hear what you think!

Rocket Salad

Rocket Salad

Mussles

Mussles

Dates stuffed with goat cheese and wrapped with pastourma

Dates stuffed with goat cheese and wrapped with pastourma

Oysters

Oysters

Goat Cheese with Honey and Pistachios

Goat Cheese with Honey and Pistachios

Herb crusted rack of lamb

Herb crusted rack of lamb

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