Avo

Avo Restaurant Review:

About the décor: Avo is cozy with its old hardwood flooring, and black tables and chairs with kitchen-towel type napkins. The fully candlelit courtyard is as private and elegant as any in the city, and it’s the scene of marriage proposals.

Food & Drinks: Chef Nick Lama, a third-generation Sicilian, grew up learning how to cook from his Sicilian mother and grandmother. Those life-lessons have been lovingly transformed into a menu that elevates authentic Italian cuisine. Start your meal with Lobster Sformato, which can be described as a cross between a baked custard and a soufflé. Then consider lasagna made of short rib ragù and besciamella sauce, or the tender scallops with capers, mint, parsley and olives. A minimalist, contemporary bar serves a mean signature cocktail called a Vieux Carré blending rye whiskey, brandy, sweet vermouth, Bénédictine and bitters. Desserts are Italian all the way; we suggest the zeppole (deep-fried dough balls) with three sauces: chocolate hazelnut, coconut with caramel, blackberry almond. Wines are strictly Italian, so ask questions; the servers know what they are selling.