Open late Sat.
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Avenue Restaurant Review: Dining at Avenue evokes an eating experience on the Côte d'Azur, only the food, the sun, the sand and the waves are on the opposite side of the ocean. The restaurant is a designer’s dream with every door and every window --- ceiling to floor --- allowing a view of the Atlantic. The kitchen is helmed by John Johnson, late of the Four Seasons Hotel New York. His menu at Avenue reflects his respect for fine, seasonal ingredients with dishes such as tartare of organic salmon with avocado crémeux and spicy sweet pea cracker; spiced duck steak with apple-stuffed endive, walnut quinoa and Shinsu apples; steak frites; and Brillat Savarin fromage mousse cake with blood orange gelée and kumquats. 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.