| Avalon Restaurant, a Rustic Italian BYOB in West Chester, is hosting a 5-course pasta dinner on Tuesday, November 9. Avalon Sous Chef Barry Salop has created a menu highlighting fresh, homemade pasta in every course – including chocolate pasta for dessert.
“Barry has been an integral part of the Avalon culinary team for 6 years,” said Chef/owner John Brandt-Lee, who will add his signature dish to the menu for the evening. “As much as I’d like to, I can’t keep him locked in the kitchen forever. This dinner will be a chance for Avalon to unlock his creativity. Guests will get to meet the chef behind some of their favorite dishes and sample exciting, new dishes too.”
Pasta Dinner Menu
5-courses of fresh, homemade pasta
Caramelized Onion & Gruyere Agnoloti with Escargot in a Garlic Butter Sauce
(Chef John Brandt-Lee’s signature dish)
Fettuccine & Spinach, Preserved Lemon Creme, Poached Egg
Ricotta Gnocchi with Plump, Sweet Garlic & San Marzano Tomato Sauce, Black Olives and Artichokes
Oxtail Ravioli – Roasted Carrots, Braising Reduction
Chocolate Pasta
The dinner begins at 7 p.m. and costs $45 per person, including the 5-course dinner. Bring your own bottle with no corkage fee. Credit cards will be accepted for this special event. Reservations needed. Call 610/436-4100.
Background
Avalon serves an à la carte menu with Rustic Italian cuisine. Diners can also design their own “Giro del” or “Tour of the Menu” – choosing 4 tasting-size courses from the menu. All desserts are made in-house.
On Friday nights, acoustic guitarist Steve Laret plays in Avalon’s lush courtyard from 7- 10 p.m. In addition, all diners receive a complimentary craft beer & artisanal cheese plate on Fridays. On Sunday nights, Avalon offers an Old-Fashioned Family Style Dinner.
Brandt-Lee emphasizes simple bold flavors from exceptional ingredients. He uses seasonal ingredients harvested, when possible, from local farms including Pete’s Produce, Bluemoon Acres and Shellbark Hollow. Brandt-Lee’s culinary education began when he was a young adult cooking with his neighbors in West Philly and continued under the tutelage of Chef Clark Gilbert, as well as Chefs Steven Ferdinand, Mike Merlot, David Kiser and Don Applebaum. Brandt-Lee is originally from the Upper Darby/West Philadelphia area and currently resides with in Downingtown.
The restaurant recently underwent a renovation of everything from the front entrance straight through to the back of the house, which is now open to the dining room. The stylish restaurant glows with backlit blue accents, wood-burning fireplace and strategically positioned candles that cast a warm blush on diners in the bi-level dining room. In the center of the 60-seat main dining room is a hard wood railing embracing a marble cutting board displaying a mouth-watering selection of artisanal cheeses and hand-carved meats. A new butcher block chef’s table invites diners to peek into the open kitchen while they dine. The restaurant also boasts lush outdoor garden dining for 45 with a gurgling fountain and a romantic upstairs room that can be used as a private dining room for up to 35.
Avalon Restaurant, a neighborhood-oriented BYOB serving Rustic Italian cuisine, is located at 312 South High Street, West Chester, PA 19382, at the corner of South High & Union streets, near the heart of historic downtown West Chester. Cash only. Private Dining Room available. Free parking is available at Trinity Church, corner of South High & Union Streets. Open Tuesday – Sunday from 5:30 – 9 p.m.
Open Table diners consistently vote Avalon Restaurant as one of the “Best Italian Restaurants” in the Philadelphia/New Jersey area. Reservations suggested but walk-ins welcome at 610/436-4100 or on Open Table. www.avalonrestaurant.net. |
