• Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Food
  • Tamo Food
  • Tamo Food
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
  • Tamo Bar
 

Check out our cocktail of the month created by Tamo's master mixologists.

Boston Tea Party
1 ¼  oz Firefly Sweet Tea Vodka
3 oz Croft Pink Port
Splash of Cranberry Juice
Lime garnish

Try your hand at making Chef Tobin's popular Springtime Panzanella at home.

Springtime Panzanella

Makes 6 to 8 servings

Ingredients:
6 cups bread, crust removed, cubed
1/2 cup extra virgin olive oil, divided
2 cloves garlic, finely chopped
6 tablespoons,  crumbled blue cheese
Salt and freshly ground black pepper

2 Tablespoons, fines herbs
1 large shallot, finely diced
3 Tablespoons, honey vinaigrette dressing

2 large tomatoes, quartered
1 pound rocket (arugula)
½ cup bacon lardons, rendered

1 poached egg

Directions:

1. Preheat oven to 400 degrees F. Toss bread with 1/4 cup oil, garlic, and a pinch each of salt and pepper. Spread bread mixture onto a baking sheet and bake 10 to 15 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.

2. Render bacon, drain, cool slightly.  Combine rocket, bacon, blue cheese, shallots, herbs, dressing, and croutons in a bowl and season.  Transfer to a plate then top with warm poached egg.  Serve.


On Twitter?  So are we!    @TAMOBar
On Facebook?  Us, too!    Tamo-Boston