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Bar Avignon Restaurant Review: These days it seems de rigueur for restaurants to boast they are farm to table. But how many can legitimately claim to be "seed to table"? Bar Avignon sources much of its produce at an urban garden a short bike ride away. Much of the menu is comprised of small plates, although hungrier folks will likely want 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, as well as choice vintages from abroad. To guide decisions, 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 great for large parties.