Richmond Magazine 4/30/10
If you haven’t been to Avalon in a while, it’s time you went back. It still looks the same since its last renovation, but the food is unexpectedly different. Small plates are on every menu in town, but Avalon gives them an authentic tapas flair with ingredients like serrano ham and smoky San Simon cheese, while concocting delectable Mediterranean mash-ups that defy regional boundaries. One dish matches piquillo peppers with shallots and mascarpone, with a little avocado added in case you might get bored. I just counted four different countries, and that’s only one item on the menu. Grab a booth now, because when word gets out, you’ll have to buy a plane ticket out of Richmond to get garlicky food this good. —BF
Rekindling an Old Flame
by Karri Peifer
Eat Beat: First Dates
by Karri Peifer
With its new menu selection of tapas or entrees (all of which are under $20) Avalon is a great spot to test out new love.
You can go the traditional route of one entrée each or get a little creative and share some tapas.
Either way, Avalon’s mahogany booths, low-lit sconces and chandeliers make it a very romantic setting.
Going Out in . . . . .Richmond
Washington Post 03.29.06
by Amy Argetsinger
Why can’t the Avalon be in our neighborhood? But in D.C. we’d never get a seat. This restaurant and bar on the wide end of the Fan is dim and cozy, with high-backed booths and a soundtrack of ’30’s swing and country—hip and retro without trying hard.
The guys at the bar are pushing 60, but the tattooed, vintage-dressed waitress is total VCU art student, and the crowd coming in is south of 30. Did they really just charge us $6.50 for two drinks???
Avalon’s Split Personalities
Richmond Times-Dispatch 12.30.04
by Dana Craig
It’s a rare and magical thing when a restaurant can simultaneously satisfy a J. Crew lover’s taste for braised duck and a tattoo enthusiast’s Jack and Coke cravings. But that’s exactly what Avalon does and does very well.
A perfectly designed space and servers as adaptable as Play-Doh make this all possible.
Avalon’s interior is divided into three spaces, each with a distinct personality. Dark and smoky, the wood-paneled bar area is the perfect setting for soothing last night’s hangover with a fresh round of shots.
Safely removed from the bar by a series of arched wall openings, the main dining area is more of the casually elegant backdrop you expect from upscale eateries. Bright coats of yellow and brick red paint from a summer remodel make you want to stay awhile.
Nestled between the two is the best of both worlds; a darker, sitdown area with a little more attitude.
Unlike some restaurants that think wine is the only suitable partner for high-caliber eats, Avalon has an impressive bottled beer list that features several rare finds for microbrew maniacs such as Eric. The smaller wine selection, however, was just fine for Kate and me.
The menu changes with the seasons and desserts change nightly.
So the next time you want to impress a second date, take him or her to Avalon. If it doesn’t go well, sneak over to the bar for a shot of tequila---or three.
Freelance writer and graphic designer Dana Craig considers dessert the most important food group. The Times-Dispatch pays for the meals on her unannounced visits to restaurants.
Excellent food and consistent quality.
- Robert D.
I love the casual yet elegant atmosphere.
We always have outstanding service and food. Steven is our absolute favorite waiter in all of Richmond.
The bartender was a delight, and the food was a work of art. We have been raving to our friends.
- Sherry Finnerman
Great place. One of the best bars in Richmond. Quality of food and ingredients are tops!
- Ashley R. Blunt
One of my top five spots in Richmond!”
- James J. Drinan
The waiter was superb and the food was down right delicious. Anyone who has not visited the restaurant should do so.
- Joyce A. Jones