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Three scoops of chocolate gelato surrounded by a beautifully caramelized banana and swirls of peanut butter sauce, chocolate ganache and covered in crushed peanuts-this was an incredibly fun and playful dessert. Somehow there was a little room left for dessert, and one we couldn't resist sharing was their "chocolate gelato peanut butter mousse over the top banana split". I loved the flavors here and even had a little difficulty remaining polite and not taking them all for myself.

The truffle dressing didn't disappoint either lending just enough true truffle flavor to bring an incredibly luxurious vibe to an otherwise simple dish. Crisp on the outside from their pan fry, their outer hell broke way to pillowy and gooey cheese stuffing, packed with tender mushrooms. Our last savory dish of the night was the one I would have overlooked-cheese and mushroom quesadillas topped with a black truffle dressing. Well cooked shrimp, more of that perfectly ripe avocado all combined with just enough smoky bacon to make its presence known without overpowering the other more delicate flavored. While I enjoyed the more complete palate in the lobster tacos, these were definitely tasty. Next up shrimp avocado and bacon tacos-yup that happened. The little heat that was present was broken up nicely by the fresh fruit creating a wonderful flavor and texture variation. Halved shrimp sat in a little pool of sweet and spicy BBQ sauced, perfectly cooked and well seasoned. My fork then found its way to the BBQ shrimp served under a small mountain of diced mango salad. Every bite of this soft shell taco varied the taste palette between the sweet lobster, the fresh avocado, and spicy tangy onions.

Two ingredients listed and I was sold, what could be better than fresh succulent lobster paired with creamy avocado? Apparently the addition of pickled onions and fresh cilantro could knock it up a level or two. Next to arrive at the table, lobster and avocado tacos. As the first dish of the night, Tico showed heir ability to bring not only a well prepared dish, but their ability to incorporate heat in a pleasant way. The cucumbers, a pleasant addition, added their own heat from their marinade with chili pepper flakes, brought a refreshing contrast to the dense fish. Luxurious in its natural flavor but enhanced with spicy notes from the pepper and lime. We began with the tuna tartar, diced raw tuna gently mixed with Serrano peppers and xxx served with marinated spiced cucumbers and large taco chips. My friend and I set out to find the standouts on the list. In the true Tapas style, Tico's menu has a long list of small plates to choose from, encouraging diners to sample many dishes rather than being regulated to one or two. Last night was my first opportunity to check out Tico, and it didn't surprise me at all that each dish was unique and well thought out. His other ventures, notably Radius and Via Matta have been garnering acclaim for years. It comes as no surprise really, Michael Schlow is no novice in te kitchen. It opened around the same time as several other Mexican style restaurants but has been standing over many of those since opening. He has several restaurants in hotels in Washington, D.C., one in the Dartmouth Hotel in Hanover, New Hampshire, and one in the Sunset Marquis hotel in Los Angeles.Michael Schlow opened Tico, a Mexican themed tapas spot (in its basest description) just about a year ago. His restaurant empire includes the Mexican-styled Tico in the Back Bay, and the Italian-themed Alta Strada in Wellesley and at Foxwoods. With Doretta’s closure, Schlow is unlikely to be idle. In 2015, Schlow switched Via Matta to Doretta. In 2003, he opened the Italian-styled Via Matta with former partner Christopher Myers, now of Myers + Chang. Schlow, who launched his career at Café Louis in the former Louis Boston superstore on Newbury Street, built his culinary and business reputation at the now-shuttered Radius in the Financial District. ”After a great run at 79 Park Plaza, located in The Heritage on the Garden, we’re sad to announce that we will be closing Doretta Taverna and Raw Bar at the end of May,” owner and Chef Michael Schlow said in a statement.

Doretta Taverna and Raw Bar, the Greek restaurant with the red brick patio opposite the Park Plaza hotel, closed its doors for good on Monday, a restaurant representative confirmed. As Boston sweltered in beautiful, summery weather Tuesday, one of the Back Bay’s outdoor dining spots was empty.