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Gardens of Avila Restaurant Review: An aura of al fresco dining prevails at this aptly named restaurant, in the main room and in the bar area, where lunch is often served. The seasonal and usually organic menu showcases produce from the property’s garden as well as from several local food purveyors. Dishes have included a delicate English pea soup with green garlic cream, smoked duck breast with cauliflower purée, and a slow-cooked beef short rib with pomegranate reduction. Breakfast ranges from lemon ricotta pancakes to huevos rancheros, and brunch includes both a starter such as a kale/quinoa salad with shishito peppers and an entrée, perhaps an omelet with garden vegetables or fried chicken and waffles. Desserts typically offer a seasonal fruit option and something chocolate like a pot de crème. For libations, peruse the good local wine list or consider a farm-to-glass cocktail from the full bar.