* Click here for rating key
Bar Avignon Restaurant Review: How many restaurants can legitimately claim to be "seed to table?" Bar Avignon sources much of its produce at an urban garden a short bike ride away. If this isn't enough, chef Eric Joppie decides on a menu, and then discusses with his farmer partners what seeds he needs planted. Much of the offerings comprise small plates, although hungrier folks will also order the buttermilk and blue cheese dip, the mussels in cream tarragon sauce, or the roasted cauliflower with capers and almonds. Entrées are seasonal and include the likes of ling cod en papillote with Brussels sprouts, shiitake mushrooms and shallot butter. It's worth the wait for one of the made-to-order desserts, especially the flourless chocolate cake topped with salted caramel sauce. "I will not drink bad wine" is the mantra inscribed on the wall. And it shouldn’t be the case as the wine selection ranges widely and the sommelier focuses on labels from the Pacific Northwest and California, plus choice vintages from abroad. To guide decisions, the well-informed staff will answer any questions at the wine bar. Not in the mood for wine? Enjoy a craft cocktail or a local beer. A communal table in a back room is ideal for large parties.