Steve and I sat at the chef's table. Hands down the best seat in the house. I am warning you, we ATE a lot. Chef Fred was manning the station. I got a shot of him prepping our whole roasted red snapper.
We started with the warm tuscan kale salad with fennel, red onion, crimini mushrooms, parmesan and hard-cooked egg
I learned from Chef Fred that you can order a half order (2) of their notorious chorizo-stuffed medjool dates. These bad boys are amazingly delicious with bacon and piqullo pepper-tomato sauce. I ALWAYS get these and the focaccia.
The "deluxe" focaccia with taleggio cheese, ricotta, truffle oil and fresh herbs baked in the oven. As I write this, I am salivating thinking about the smell and the taste!
Earlier that day, via Instagram, I saw Avec was featuring a speciality pizza with salumi toscano, broccolini, parmesan and Gorgonzola crème fraîche. I was so excited to order this; It was unreal!
Steve and I live for a whole roasted fish. Chef Fred made us a perfect roasted red snapper in aqua pazzo with chills, tomatoes, taggascia olives and capers with little neck clams.
I can't leave Avec without having the nutter butters. As you may know, I am not a big dessert girl but I can eat these everyday.
615 W. Randolph