A few LTHers were at Avec last night.
I went alone pre-opera and, feeling under the weather, thought I'd have a very light dinner, but due to the conviviality of strangers, was able to sample most of the "new" menu. I was elated to find that Avec is very much the same. They closed out of necessity, due to a fire and someone dying; I'm extremely glad they did not use those circumstances for a makeover of any kind. I'm tired of restaurants changing for only the sake of change, rather than truly evolving. Changing, "seasonal" menus have become the norm and, I believe, have cultivated a kind of ADD among frequent restaurant-goers, where "new" is prized above most all else. Grieveson has a repertoire that is very strong and classic, and I respect her and visit Avec as often as I do because of the way she has manipulated her oeuvre and evolved within it.
There were a few highlights to our meal last night, but I think I liked best the seared shrimp with mojo de ajo, almonds, cilantro and meyer lemon. My favorite restaurant dish of late summer/early fall was the head-on prawns with anchovy butter and tarragon at the Bristol, which I ate an embarrassing number of times. Bright and festive, the dish at Avec was a very welcome change to what's become my giant shrimp habit and was particularly excellent with the smoky heat and sweetness of last night's antipasto of green tomatoes, celery root, roasted poblano, marcona almonds and golden raisins. Alas, I think I have photos of most of our meal, but late-night Halloween festivities were perhaps too happy, and I think my food camera slipped out of my costume. I'll post images later, if I recover my camera.
Now, what I really want to experience at Avec is the whole foie gras. It was $80 last night, with our server recommending it for 4-6 people. (Ellen Malloy said, "Paul suggests for four-it'll kill two people.") I don't know for sure, but I have a hunch that this dish could bring me immense joy. Friends who I've invited, however, won't hear it; they find the idea of whole foie gras scary. PM me if you're not chicken and would join me.
(The chicken part was a ha-ha; I'm serious about putting together Team Foie Gras.)