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AVANT Restaurant Review: AVANT is a good replacement for the overly formal El Bizcocho at Rancho Bernardo Inn, as this airy eatery sports attractive patio spaces, an al fresco fireplace, a massive central bar and a welcoming dining room. The bar serves house-made charcuterie, artisan cheeses, craft cocktails, boutique wines and a wealth of local beers. Tomás Baistrocchi has taken over as chef de cuisine and focuses on seasonal California fare that's ingredient-driven and fresh from the garden. Creative starters include tomato gazpacho with lobster, yellowfin tuna tartare with a crispy quail egg, and red quinoa with avocado and stone fruit. Sharing plates that pique interest are beer-battered fava beans to be dipped in yuzu aïoli or foraged mushroom tartine with chimichurri, which speaks to the chef's Argentinean roots. Large plates run the gamut from pan-roasted halibut with orange lentils, Spanish chorizo and artichokes to New York strip steak with truffled cheese bread pudding.