Maxwell Thompson
Tavolo
1918 Dorchester Avenue, Dorchester
Having recently celebrated its two-year anniversary, what was once known as the “little brother” to the nearby Ashmont Grill (which is also under the ownership of Chris Douglass) has come into its own and is now a favorite of both locals and visitors alike. Adjacent to the new Ashmont T station, Tavolo is easy to reach from nearly anywhere and definitely worth the trip (especially on Wednesdays, when Tavolo features a three-course communal-style pasta meal for $18), thanks in great part to Chef Maxwell Thompson.
Matt’s Meals: How did you get into cooking?
Maxwell Thompson: An irresistible urge led me into it. Something about food and the restaurant industry just seemed right for me.
MM: Where was your first professional kitchen experience?
MT: The Pearl Street Pub in Boulder, Colorado. It was a fun kitchen to work in, but simply awful food.
MM: What is your favorite dish to prepare?
MT: Hand-made pastas of any shape, style or dough.
MM: What is the best part of your job?
MT: My office has meat, butter, wine, salt, bacon and soft shell crabs in it. Yours has a faulty copy machine.
MM: Who is your favorite chef in Boston?
MT: Izzy Sarto of Tremont 647
MM: What do you usually make for yourself at home?
MT: Popcorn and cocktails
MM: If you could dine with any three people, who would they be?
MT: James Beard, John Bonham and my grandfather. It would be a v-e-r-y long meal.