Open late Sat.
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Avenue Restaurant Review: Dining at Avenue recalls eating on the Côte d'Azur, only the food, the sun, the sand and the waves are on the opposite side of the ocean. The space is a designer’s dream with every door and every window --- ceiling to floor --- allowing a view of the Atlantic. The kitchen produces contemporary French cooking by chef Dominique Filoni, late of St. Tropez, who has a light and delicate touch. To start, Spanish sardines are served with cherry heirloom tomatoes and Meyer lemon; and white asparagus is accompanied by duck egg, tomatoes, Parmesan, black garlic, arugula and a balsamic vinegar dressing. Entrées tempt with dishes such as wild halibut paired with tomato consommé, garden fresh zucchini, fingerling potatoes and ramps. There is also a menu “for two” --- think côte de boeuf with a 40-ounce, 28-day Prime dry-aged bone-in rib-eye napped with bordelaise sauce, with dauphinoise potato gratin and roasted vegetables. For dessert, you’ll have to wait for the Grand Marnier soufflé to be baked, and it’s worth every minute. The wine list, more than 900 selections strong, draws from the great wine growing regions with a heavy emphasis on French and domestic selections. The bar is lively, due in great part to the creative modern cocktails served there.