Restaurants & Bars


Avenue - Holding up under the pressure


Restaurants & Bars

Avenue - Holding up under the pressure

JMinNYC | Mar 31, 1999 04:07 PM

Had dinner at Avenue and was pleased to see it had
improved since my last visit in the fall.

I got there early so I could have a hot chocolate
instead of a cocktail without the guilt or puzzled
looks of my friends. No, it's not the best I've ever
tasted, but it certainly is worth going out of one's
way for.

To start, we shared lots of appetizers: leek gruyere
tart, fried calamari, asparagus and morel risotto,
devils on horseback and fois gras terrine. Everything
was good. Scott Campbell - the chef - is known for
his calamari - always light, fresh and virtually
grease free. The devils on horseback are also a great
dish - scallops wrapped in crispy bacon served with a
squash puree. Fois gras with toast points was also
very good, accented with a sweet wine aspic.

Entrees: Tuna mignon, roasted duck, Montrachet
ravioli with oxtail ragu. Again, everyone was please
with his or her dish and the others we tasted. I
really loved my ravioli, the pungent cheese was offset
perfectly by the rich, sweet(ish) oxtail ragu.

Desserts: Walnut tart with maple ice cream, creme
brulee, pear frangipane tart with caramel ice cream
and sour cherry cheesecake. Here, the Walnut tart and
the creme bruleee were the clear winners.

Friendly service and a noisy but comfortable room.

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