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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 as well as in the bar area, where lunch is often served. Chef Robert Trester --- a relatively new arrival to the local scene, via Los Angeles --- revels in being able to source ingredients directly from the onsite garden and other local producers, so his menus change accordingly. Dishes have included a refreshing arugula salad with pomegranate vinaigrette, and a rich braised short rib sandwich with blue cheese and bordelaise sauce. For dessert, it’s always easy to dig into a chocolate pot de crème. For libations, peruse the good local-wine list, or consider a farm-to-glass cocktail from the full bar.