A sleek, glowing interior of whites and neutrals warmly welcomes diners at the brand-new Avenue Kitchen in Villanova. However, as trendy as this restaurant is in look and in menu selections, the space exudes all the elements of a warm and welcoming neighborhood restaurant. Avenue Kitchen fills a definite void in the restaurant scene along this particular area of the Main Line.
The 103-seat restaurant fills out what used to be part of Mixx and, prior to that, Maia. Owner Dana Farrell, who is also part of the equation at Harvest Seasonal Grill in Glen Mills and University City, is striking out on her first solo restaurant venture, and bringing her brother Gregory Smith along for the ride as the executive chef.
During dinner, our waiter Daniel glided in with classic favorites that clearly the chef had put his own touch on. Caramelized onion soup was packed with sweet onions, toasted sourdough and aged Gruyere. The prosciutto de Parma, from their pizza oven, was topped with arugula, parmesan, roasted garlic and tangy fig molasses. We also savored the day-boat scallops with fregola sarda, butter-braised brussels, charred radicchio, pearl onions and romesco sauce.
Thoughtfully prepared food paired with a beautiful space is a sure bet for a great evening, as well for a smart mid-day meal. Lunch service begins at Avenue Kitchen Wednesday, May 29. What should you try during your next visit? First start with Farrell’s recommendations. Here’s what she had to share:
Tell us about your vision for the space and the menu.
My vision for the space and the menu was to be simple and approachable. I wanted the space to have a touch of glam and the food to be beautifully presented.
You’ve been a long-time player in our region’s restaurant community. What made you decide to take the plunge and open your own space?
I decided to take the plunge because I was presented with an opportunity to take over and renovate an existing restaurant space at just the right time in an area that was underserved. It was the perfect recipe!
The buzz is that your menu is mostly all made in-house. What are some unique components that you’re crafting?
Everything from the pizza dough to the cheese sauce for the mac and cheese, to all the stocks and sauces.
Please share what menu items are not-to-be-missed for a more “serious foodie” and why.
The best items on the menu are the short rib empanada, the sausage pizza, the pulled pork sandwich, the short rib entrée and the scallop dish. These dishes are packed with flavor and extrude freshness along with everything else on the menu.
How wonderful that you are collaborating with your brother. Are any of the dishes you devised based on family inspiration/childhoods?
For the most part all the items on the menu are foods that we would want to eat if we went out and we feel that for the most part, everyone else would want to eat them as well.
Check out Avenue Kitchen at 789 East Lancaster Ave. in Villanova; phone: (610) 525-3950.
Photographs credited to Laura Koster.
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