avec Awards

avec Restaurant Review:

With a name that’s French for “with,” it’s no surprise that you’ll eat in close proximity to other people --- it’s part of the experience, after all. But, mind you, this was communal dining before it was the norm. There’s a wealth of tasty ideas --- many Mediterranean-centered --- coming from Paul Kahan’s kitchen, and it’s wise to pair choices with the first-rate wines. From the selection of small plates, zero in on hanger steak with broccoli spigarello, guanciale, celery, and tomato-and-strawberry salsa, and the crispy redfish with watermelon, sweet Vidalia onions and a poached tomato relish. Wood-oven roasted pork shoulder with Romano beans, kielbasa and pickled banana pepper relish is topnotch, too. Then again, only a fool skips the whole roasted fish. When in the mood for a nosh, you can’t go wrong with thoughtful, global selections from the cheese cave.