05/08/09

Brussel Sprouts to die for?

by saobrien0077

Was very impressed with this place - tried many different plates, all of which were good. Good low-key atmosphere. If you're in Richmond, you should try Avalon.

• Pros: Honey Bourbon Butter + Rosemary Bread
• Cons: Can be pricey

01/25/08

mixed

by dylanvm

Went to Avalon for dinner. Ordered the tuna and was not at all impressed. Quite pricey for portion size! Tuna served sliced on rice with veg...on small (very small) rectangular plate with sauce smeared around plate, was tasty but NOT impressive...and cost $18. Dessert tasted like the refrigerator, yuck!

07/30/04

Thursday nite dinner

by hopewell_bill

Pleasant food experience. Red pepper with goat cheese soup was outstanding as were my oysters entree and wife's steak entree. no room for dessert this time. Will do that next time. Strongly recommend for outstanding dishes.

• Pros: quick service, excellent food taste, beer selection

11/17/03

Where to go

by troutonfly

Avalon is where to go when you might want loud, might want quiet, might want dinner, might only want desserts, might want beer, might want wine...everything is good, and in good measure. I can't say a bad thing about this place.

• Pros: Beer list, desserts, interesting food

A banner beer and wine list and a signature chef win accolades for late-night dining.

by Contributor

The Scene
One of the most extensive lists of imported and microbrewed beers in the city and a signature chef help make Avalon one of the most romantic bars in town. Murky colored gray booths and white walls adorned with dozens of black and white framed celebrity prints provide the perfect backdrop for Chef "Q's" colorful palette of seasonal dinners. Both late-night diners and drinkers congregate at the busy bar seven nights a week.

The Food
Eight seasonal entrees, four warm pasta dishes and a small sandwich and salad menu provide room for adventurous contrasts. Even Mr. Jefferson would raise eyebrows at Quail Monticello--a pair of seasoned, pan-seared, oh-so-moist and juicy quail served on a bed of shredded saut?ed carrots, chanterelle mushrooms, grilled red-skinned potatoes and fresh spring peas. Dessert takes a more modern twist with an almost Warhol-inspired presentation--a wedge of house-made chocolate pate (flavored with Jamaican rum) arrives on an oversized white plate with a blood-red swirl of raspberry coulis.

11/25/02

One of the best in Richmond

by fanrat

Q rocks in the kitchen. I love her food!

The place is beautiful, and service is exquisite.