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Avli Estiatorio in Winnetka (Greek)

Avli Estiatorio in Winnetka (Greek)
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  • Post #61 - February 11th, 2011, 7:28 pm
    Post #61 - February 11th, 2011, 7:28 pm Post #61 - February 11th, 2011, 7:28 pm
    "questionable neighborhood" was my attempt @ humor. I don't do emotocons so how would you know? (even if it is true)
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #62 - February 11th, 2011, 8:50 pm
    Post #62 - February 11th, 2011, 8:50 pm Post #62 - February 11th, 2011, 8:50 pm
    Jazzfood wrote:"questionable neighborhood" was my attempt @ humor. I don't do emotocons so how would you know? (even if it is true)


    Aye, the BBCode for humor broke down last week; it's recompiling at the moment. Look for the new, more subtle smilies soon.

    I've heard great things about Avli from relatives there for holiday events - need to get up there. The seafood specialties, grain salads, and scratch soups have particular appeal as described; what about the ubiquitous Greektown / Greek-American fare? If I'm going to bring friends that want nothing more than a combo moussaka, pasticcio, spanakopita, gyros, and lamb, is that worth comment / trying?
  • Post #63 - February 12th, 2011, 2:44 pm
    Post #63 - February 12th, 2011, 2:44 pm Post #63 - February 12th, 2011, 2:44 pm
    Avli should be a slam dunk for GNR. Sometimes it is appropriate to take into account the location in the sense that in Avli's area, there must isn't much high qualify food, and Avli is a standout. However, Avli would qualify for a GNR, in my opinion, solely on the basis of the food, anywhere in Chicago. On the grilled octupus dish, it's a two way treat for me, eat the seafood, and then dunk bread in the flavored olive oil. That one dish can make for a perfect meal.

    Jonah
  • Post #64 - February 12th, 2011, 3:22 pm
    Post #64 - February 12th, 2011, 3:22 pm Post #64 - February 12th, 2011, 3:22 pm
    Santander wrote:The seafood specialties, grain salads, and scratch soups have particular appeal as described; what about the ubiquitous Greektown / Greek-American fare? If I'm going to bring friends that want nothing more than a combo moussaka, pasticcio, spanakopita, gyros, and lamb, is that worth comment / trying?

    The lamb chops are excellent. I literally have had only one bite of gyros so can't give an opinion on it. Moussaka and pastichio are on the menu, but I haven't tried them--I'm always distracted by the grilled sea bass, the octopus, and the zucchini chips with skordalia. Avli doesn't seem to have the ubiquitous spanakopita on its menu.
  • Post #65 - February 12th, 2011, 4:40 pm
    Post #65 - February 12th, 2011, 4:40 pm Post #65 - February 12th, 2011, 4:40 pm
    To answer Santander's query, I think the braised lamb shank with gigandes is a fork-tender and supremely savory dish, and I'm pretty sure it's the only braise on the menu. Moussaka Aginarato -- a stylized version of the classic, which contains caramelized onions, artichokes and potatoes -- and pastichio are both delicious, IMO. Gyros and locanico are not made in-house, so while I've ordered them and enjoyed them, I don't usually go that way. Beyond those dishes, though, there really isn't a whole lot of the "ubiquitous Greektown / Greek-American fare" on the menu. It's a more distinctive menu, which is no small part of Avli's allure. For example, the papoutsakia (stuffed and baked eggplant, which I've never seen anywhere else) is one of my favorite dishes at Avli and one of my favorite vegetarian dishes anywhere.

    But if it isn't apparent from my posts upthread, one of my favorite menu sections at Avli is the meze, where the hard part is deciding which items not to order...because you can't always order them all, right? :D I love the aforementioned grilled octopus, and the fried zucchini chips & skordalia. Also hard to resist are the bekri meze (grilled pork in a complex but not overpowering red wine sauce) , the melizanosalata (eggplant spread). The aginares skaras (grilled baby artichokes) are phenomenal and the soutzoukakia smyrneika (Greek meatballs in a spicy tomato sauce) are the best I can ever remember having. I've never had a pita flatbread at Avli (several varieties are available) that I didn't really enjoy, either.

    Other favorites of mine include the soups -- especially the dynamic revithia (chickpeas, caramelized onions) -- and several of the salads, including the dakos (bread), the mavromatika (black-eyed peas and orzo) and the lentil salad (baby spinach, fresh mint and feta). Even the chopped greens salad is a standout, via the addition of slightly bitter, organic arugula.

    I could go on but I 'gots to go' . . . :)

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #66 - February 12th, 2011, 7:03 pm
    Post #66 - February 12th, 2011, 7:03 pm Post #66 - February 12th, 2011, 7:03 pm
    In regard to the neighborhood-it has gone downhill since we moved in. :roll:
    What disease did cured ham actually have?
  • Post #67 - February 12th, 2011, 7:51 pm
    Post #67 - February 12th, 2011, 7:51 pm Post #67 - February 12th, 2011, 7:51 pm
    Elfin wrote:In regard to the neighborhood-it has gone downhill since we moved in. :roll:


    I wouldn't go there alone at night. The projects in K'nilworth are very sketchy. You need a posse. :lol:

    Seriously, every meal that I have had at Avli has been terrific. With the exception of Anthos in New York, I can't think of a better Greek restaurant in the US.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #68 - February 15th, 2011, 6:23 pm
    Post #68 - February 15th, 2011, 6:23 pm Post #68 - February 15th, 2011, 6:23 pm
    Yeah, if you're brave enough to find yourself in the sketchy area called "The North Shore" you're unlikely to find better Greek food than at Avli. I heartily support the GNR nomination.
  • Post #69 - February 15th, 2011, 6:33 pm
    Post #69 - February 15th, 2011, 6:33 pm Post #69 - February 15th, 2011, 6:33 pm
    Too funny! I didn't realize I lived in the 'hood. I'd better start locking my doors. Those Glencoe thugs could assault at any time.
  • Post #70 - February 21st, 2011, 6:39 pm
    Post #70 - February 21st, 2011, 6:39 pm Post #70 - February 21st, 2011, 6:39 pm
    After my recent disappointment in Greek town, I'd been itching for some quality Greek food. The GNR nomination for Avli was all the coaxing I needed to gather a couple Greek and Turkish friends for a trip up to the burbs to get some Aegean cuisine.

    After we sat down, the waiter came by to get our drink order. My Greek friends asked (in Greek) about the fish of the day and the waiter immediately said that if we were interested in fish, we should close the menus. The fish, he told us, was flown in that day from Greece and we won't find a better fish anywhere. We were there for fish, of course, so we closed the menus and put our meal into the waiter's hands.

    The first course was the plate of three dips served with pita bread. Neither the pita nor the bread on the table was anything to write home about, and honestly the dips were pretty disappointing too. The skordalia lacked the garlicky punch and the taramosalata just didn't have that briney fish-egg flavor I love.

    Then followed the Poseidon platter that featured grilled octopus, squid and shrimp. All the seafood was well grilled and tender, but the octopus was head and shoulders above the rest. Tender and charred, the octopus was pretty much perfect. Next time I'll just get the plate of octopus.

    Then came the main attraction: one rack of lamb and two whole sea-bream, head on. The lamb was juicy and flavorful, but paled in comparison to the exquisite fish. The fish had perfectly crispy skin and tender flesh that we were cleaning off the bones as the waiter looked on with pride. As side dishes they brought some roasted potatoes that served to balance the fish and the best dandelion greens I think I've ever had. The greens were soft without being soggy and had an earthy, nutty flavor imparted by the excellent olive oil. The dandelion greens were so good they almost overshadowed the fish, almost. We were talking about those greens the whole ride back in the car.

    Dessert was bread pudding which surprised all of us, but no one was complaining. Nothing wrong with the pudding, but not what you'd expect to have after some kick ass fish and dandelion greens.

    Not sure if I have to travel all the way up to Winnetka to get a properly grilled Aegean-style fish, but I'd go back.
  • Post #71 - March 7th, 2011, 1:33 pm
    Post #71 - March 7th, 2011, 1:33 pm Post #71 - March 7th, 2011, 1:33 pm
    Jazzfood wrote:"questionable neighborhood" was my attempt @ humor. I don't do emotocons so how would you know? (even if it is true)
    I also have braved the wilds of Winnetka for Avli and, not only lived to tell the tale, but returned a time or two. Pristinely fresh, friendly, real attention to detail, an LTH beacon in the land of pressed pant cuffs and poached tilapia caesar, dressing on the side.

    Avli, count me a fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #72 - May 2nd, 2011, 2:35 pm
    Post #72 - May 2nd, 2011, 2:35 pm Post #72 - May 2nd, 2011, 2:35 pm
    We went to Avli on Saturday night, and overall, big thumbs up. My husband is a traditional guy, goes for the saganaki and pasticcio. Both received rave reviews. I ordered the appetizer plate of fava beans, which were delicious, and the chicken breast entree. (I know, boring chicken breast, but this is what weight watchers has brought me to.) Three chicken breasts halves came with the dinner, and I ordered a side of delicious stewed vegetables. I think I would have been happier with just the veggies - 2 out of 3 chicken pieces were way overcooked, but by that time I was pretty filled up on bread and beans, with a couple generous bites of saganaki. I brought the chicken home and ate it cold for lunch with salad. Serviceable, great seasoning, but next time I'll be sure to ask to NOT OVERCOOK the chicken.

    My son (adventurous boy) ordered the grilled octopus, and he and my husband agreed that it was the best they had. Tender, nicely charred, and my husband loved the grilled red onions that came with it. I don't partake of octopus, so can't chime in on that one. Then the boy plowed into a trio of thick lamb loin chops - a very good deal at $18 for the entree. I had a bite of these, and they were perfectly done.

    I also tried one of the Greek wines by the glass and was quite pleased with it. Very nice mellow red. We were too stuffed to eat dessert -- another time perhaps.

    My only complaint is that the place is noisy. The brick walls, high ceilings, wood floors and all wood tables and chairs mean the sound bounces around terribly. Some white noise or even low music piped in might help.
    "You should eat!"
  • Post #73 - May 2nd, 2011, 3:08 pm
    Post #73 - May 2nd, 2011, 3:08 pm Post #73 - May 2nd, 2011, 3:08 pm
    Just a quick note to say that we had a wonderful meal at Avli recently. I won't rehash the apps and courses save to make a couple of points. The place was noisier than we anticipated but, as a family place that happened to be packed, we didn't mind so much. My 90-year-old Dad would, no doubt, have preferred a quieter place and I wouldn't have objected if the decibel level were a bit lower, but all in all, we weren't too much put off by that. Our server won us over quickly by offering to put together a salad for however many people at our table wanted one--in the event, it was excellent. Nothing exceptional in terms of ingredients (cukes, tomatoes, olives, etc.) but the freshness and very high quality of the ingredients impressed the whole table--and it was a tough table in that regard.

    A parenthetical note in appreciation of a real Greek wine list. I don't know enough about Greek wine to speak in any detail whatsoever, but for that list alone, I'm tempted to return.

    Among the dishes were a whole sea bass, a couple salmon, a skewer of beef kebabs, a moussaka, and one or two other things I am forgetting. Everyone was pleased except Dad, whose beef, though very flavorful, was warm at best, not hot. He enjoyed it and he finished it, but that was a bit disappointing. The only other unhappy note came from me and, surprisingly in light of the observation above, relates to the dandelion greens. I'm a fan and will usually order them if they're available. While the flavor was fine, I was disappointed that these were more stems than greens. Indeed, there were far too few greens and the stems were tough. Tough as in "almost beyond chewy"; while I didn't have to take them out of my mouth, I thought about it a few times. A real disappointment.

    But, considering all the apps and entrees, those are two small (if nonetheless real) complaints. We'll definitely be back.
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #74 - May 2nd, 2011, 3:30 pm
    Post #74 - May 2nd, 2011, 3:30 pm Post #74 - May 2nd, 2011, 3:30 pm
    Gypsy Boy wrote: a skewer of beef kebabs,... though very flavorful, was warm at best, not hot. He enjoyed it and he finished it, but that was a bit disappointing.


    Like most grilled and roasted meats, good kabobs benefit from a resting period of at least a few minutes. Warm rather than hot kababs are a sign to me of a kitchen that cares.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #75 - May 2nd, 2011, 5:57 pm
    Post #75 - May 2nd, 2011, 5:57 pm Post #75 - May 2nd, 2011, 5:57 pm
    WinnetkaFoodie wrote:Too funny! I didn't realize I lived in the 'hood. I'd better start locking my doors. Those Glencoe thugs could assault at any time.

    Nah, it's us Northfield ones you have to watch out for! We get cranky from listening to the Edens all the time :)
    I used to think the brain was the most important part of the body. Then I realized who was telling me that.
  • Post #76 - January 11th, 2012, 12:54 am
    Post #76 - January 11th, 2012, 12:54 am Post #76 - January 11th, 2012, 12:54 am
    I finally got to try the house-made gyros at Avli tonight and they were sensational. Even though we were mainly there for fish and seafood, we were kindly given a taste of the gyros by our server and were immediately intoxicated by their juicinesss and their deep, lamby flavor. We ended up getting an order to go for my son, who stayed home tonight preparing for finals . . .

    Image
    Avli's Gyros (to go, at home)


    Image
    Avli's Gryos (crappy pic of sample we were given in the restaurant)

    I don't think the top picture above does them justice because they'd dried just a bit in the 90 minutes between when they were packed up at the restaurant and when the boyo decided to eat them. They were juicy and delectable, with some wonderful crispy edges (which I think you can see in the second pic). They're made with 2 cuts of lamb -- shoulder and the fatty matter that gets trimmed from between the chops -- and Black Angus beef. Given how pronounced the lamb note was, I was surprised to learn they contained any beef at all. They're ground fresh in the restaurant every day and that allows the cooks to control exactly what goes into the mix. If you're a gyros fan, I cannot recommend them highly enough.

    Our dinner was great. I had a cup of the hearty and rich yellow split-pea soup (a Tuesday-only menu item) and the Poseidon Plate. My wife had the whole, grilled Mediterranean Sea Bass, which was cooked perfectly and expertly filleted tableside. We each had small salads, too. I had the Chopped Greens, in which mint and baby arugula provide a depth and complexity that completely belie its simple name. It's dressed with a sensational house-made lemon vinaigrette. My wife ordered the Diane's Salad, which currently features tender baby arugula, slices of juicy pear, grilled wedges of manouri cheese, walnuts and a house-made balsamic-honey vinaigrette. Both salads were out of this world.

    I was, once again, struck by the intensity of flavors and quality of ingredients in the dishes at Avli. Everything we ate was so damned good tonight. It's a hard place for me to decide what to order because so many things on the menu are compelling, and those gyros . . . wow!

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #77 - January 11th, 2012, 6:43 pm
    Post #77 - January 11th, 2012, 6:43 pm Post #77 - January 11th, 2012, 6:43 pm
    I just dined at Avli the other night and was suprised to see some changes/additions to the menu. In particular, there were many more salad offerings, and different portion sizes available for each one. There were also a few wines no longer available by the glass, but nothing major or cause for concern.

    Everything was spot-on as usual, and we tried a few different dishes than normal, including the seafood orzo. This dish includes salmon, shrimp, scallops and calamari sauteed over orzo pasta. It was very good and a huge portion. The Avli flatbread, pitas/spreads and salad were great as always for sharing.

    The entire restaurant was packed solid around 7pm on a Friday evening and some of the tables in the main dining room along the west wall are uncomfortably close together. But it's great to see so many diners enjoying this north shore gem.
  • Post #78 - January 12th, 2012, 1:28 am
    Post #78 - January 12th, 2012, 1:28 am Post #78 - January 12th, 2012, 1:28 am
    Lerdawg wrote:I just dined at Avli the other night and was suprised to see some changes/additions to the menu. In particular, there were many more salad offerings, and different portion sizes available for each one. There were also a few wines no longer available by the glass, but nothing major or cause for concern

    It does seem like they've expanded the menu a bit to include half-portions of soups and salads, along with a few other items. That certainly served our purposes well last night, as we were able to try several items withouth going overboard. And iirc, several of the half-portions were in the $3-$5 range. I think there have been other tweaks, as well.

    As for the wine, we were told that the list of what's available by the glass isn't smaller, just continually-rotating so that customers have a broader selection. We each had a glass of wine that we'd not previously seen offered by the glass, one red and one white.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #79 - February 26th, 2012, 9:40 pm
    Post #79 - February 26th, 2012, 9:40 pm Post #79 - February 26th, 2012, 9:40 pm
    3 friends and I had lunch at Avli last Monday and, no surprise, it was exceptional all the way around . . .

    Image
    Fried Zucchini Chips (served with Skordalia, not pictured)
    Each chip of zucchini is incredibly crisp and entirely separate . . . and the amount of labor that goes into making that happen is astonishing. There's even some freezing done along the way, to ensure that the slices don't clump together.


    Image
    Diane's Salad
    I think the salads at Avli are great and this is one of my favorites. I love this seasonal incarnation, which includes walnuts, pears and grilled manouri cheese.


    Image
    Lentil Salad
    Probably my all-time favorite salad at Avli. These Greek lentils are tender and firm all at once.


    Image
    Dolmathes Yialantzi
    I'd never had these before and really enjoyed them. Tender, pleasantly-bitter grape leaves are stuffed with rice, currants, dill and mint.


    Image
    Papoutsakia
    This half-eggplant is stuffed with with sauteed onions and herbs, then roasted. It's currently being served with the garlic-tomato sauce on the side, which I prefer slightly to the original version, which was sauced before being served.


    Image
    Poseidon Plate
    You just can't miss with this one. Shrimp, squid and Avli's signature octopus are all grilled until charred and tender, and served together with grilled onions. The rich olive oil and fresh lemon juice on this dish send it to a whole other level.


    Image
    Gigantes
    Giant lima beans baked in a tangy tomato sauce and topped with herbed feta.


    Image
    Whole, Grilled Mediterranean Sea Bass
    This was the fish of the day, which was cooked perfectly and then filleted tableside.


    Image
    House-Made Gyros
    As I posted upthread, these house-made gyros are truly something special and they should not be missed. The care that goes into them is evident from the first, irresistable bite. I have to say these are some of the best gyros I've ever eaten.


    Image
    Horta
    Blanched dandelion greens with olive oil.


    Image
    Eggplant 2 Ways
    Our server recommended this and I'm not sure if it's on the menu (doesn't seem to be listed on the online menu). It's roasted eggplant slices topped with pureed, roasted eggplant. A very tasty side.


    Image
    Spanakorizo
    Spinach and rice with tomatoes and fresh herbs. My current favorite side at Avli.

    We were full but the ever-generous Louie insisted on buying dessert for us, so we choose two to split among the four of us . . .

    Image
    Chocolate Volcano Cake
    Served with preserved Greek cherries and vanilla ice cream. A very nicely-executed rendition.


    Image
    Rice Pudding
    I love rice pudding and this version was excellent. I put away several heaping bites before I hit the wall.

    Avli continues to be one of my very favorite spots. The ingredients are top-notch, service is fantastic and Louie's passion is consistently evident at every turn, and on every plate. Simply put, Avli is a gem of a destination.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #80 - February 27th, 2012, 1:24 pm
    Post #80 - February 27th, 2012, 1:24 pm Post #80 - February 27th, 2012, 1:24 pm
    really lovely photos, Ron. Gave me the push I needed to make dinner plans for Avli later this week.
    Dearest Chicago on Web
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  • Post #81 - February 27th, 2012, 2:27 pm
    Post #81 - February 27th, 2012, 2:27 pm Post #81 - February 27th, 2012, 2:27 pm
    My husband and I and another couple ate at Avli on Saturday night, and as usual, everything was wonderful. Louie had us sample a new dessert that he said will hit the menu this week. It was a vanilla/pomegranate custard with shredded filo dough, and it was divine.
  • Post #82 - October 23rd, 2012, 2:38 pm
    Post #82 - October 23rd, 2012, 2:38 pm Post #82 - October 23rd, 2012, 2:38 pm
    We had a nice weeknight meal last night at Avli. Everything was spot-on, with special mention for the continuing wonderfulness that is their zucchini chips and skordalia. Mmmm, so much garlic. Louie showed us the improvements he is making to the courtyard, which include heated flagstones and a retractable roof, so that the space may be used 7-8 months of the year. He is hoping the work is completed in a week or so, but check with the restaurant if you want particularly to sit there in upcoming weeks.
  • Post #83 - March 3rd, 2013, 9:45 pm
    Post #83 - March 3rd, 2013, 9:45 pm Post #83 - March 3rd, 2013, 9:45 pm
    A friend and I stopped in at Avli for an after theater dinner tonight and had the most amazing dish. The had a special of short ribs, off the bone, braised in a tomato cinnamon sauce served over spaghetti. The meat was meltingly tender without being mushy and the sauce clung enticingly. Just delicious.
  • Post #84 - August 13th, 2013, 8:38 am
    Post #84 - August 13th, 2013, 8:38 am Post #84 - August 13th, 2013, 8:38 am
    Big thumbs up for Avli. A group of us enjoyed a great dinner last night on their outdoor patio. Standouts were the fried zucchini slices, the stuffed eggplant, the poseidon plate, gigantes, and prasopita (pastry filled with leeks, fennel, and cheese).
  • Post #85 - August 13th, 2013, 8:45 am
    Post #85 - August 13th, 2013, 8:45 am Post #85 - August 13th, 2013, 8:45 am
    My parents have been 4 times now to Avil. Twice on weekdays and twice on weekends.

    Both meals during weekdays were spot on, fantastic.

    Both meals on weekends were misses, service & quality quite lacking.

    I haven't been but just wanted to provide a data point on if one has the choice on what night to go.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #86 - July 1st, 2014, 9:44 pm
    Post #86 - July 1st, 2014, 9:44 pm Post #86 - July 1st, 2014, 9:44 pm
    We had a delicious meal tonight at Avli. The patio was hopping (and a bit loud), but we were happy to sit inside. The menu now includes some Greektown-type dishes (no doubt for those who expect them at every "Greek restaurant"), but these seem to be more refined than the Opa! palaces, as is Avli's style. We had our favorite grilled octopus and the zucchini chips with skordalia. We can't ever resist ordering these. I had the excellent papoutsakia (stuffed eggplant) that appears in one of Ron's pics above; Cabbagehead had one of the new additions to the menu--arni kokkinisto, which is wonderfully tender and flavorful braised lamb lightly dressed in tomato sauce served over lip-smacking eggplant puree. Louie wanted us to try a special salad of watermelon, manouri cheese, almonds, and mint with a light dressing of raspberry vinegar and olive oil with a touch of ouzo. This is a light and refreshing taste of summer. Even though we were quite full, we somehow managed to split Avli's choclava with Homer's ice cream, a dish that seems as if it shouldn't work but somehow does very deliciously.
  • Post #87 - September 8th, 2014, 1:19 pm
    Post #87 - September 8th, 2014, 1:19 pm Post #87 - September 8th, 2014, 1:19 pm
    Avli has been on my radar for some time and finally made it there on Saturday evening. Sat outside on a lovely evening.

    Followed many of the recs in this thread. Zucchini chips, grilled octopus, lentil salad, grilled rack of lamb with rapini, baked cod, and manouri cheesecake. Very nice dinner.

    We will return.
  • Post #88 - November 28th, 2015, 10:51 pm
    Post #88 - November 28th, 2015, 10:51 pm Post #88 - November 28th, 2015, 10:51 pm
    Has it really been over a year since anyone has posted about Avli? It remains a great favorite of ours and was our pick tonight for a birthday dinner for our son, accompanied by his girlfriend. We had a lovely meal, including the ever-popular zucchini chips, the Poseidon platter, and grilled sea bass. We all would like to give a special shout out for Avli's yogurt mousse dessert for its lightness and tart yet sweet flavor. Louie is a wonderful host, and service was efficient and pleasant. If you haven't been up there recently, it's time to visit.
  • Post #89 - November 28th, 2015, 11:47 pm
    Post #89 - November 28th, 2015, 11:47 pm Post #89 - November 28th, 2015, 11:47 pm
    EvA wrote:Has it really been over a year since anyone has posted about Avli? It remains a great favorite of ours and was our pick tonight for a birthday dinner for our son, accompanied by his girlfriend. We had a lovely meal, including the ever-popular zucchini chips, the Poseidon platter, and grilled sea bass. We all would like to give a special shout out for Avli's yogurt mousse dessert for its lightness and tart yet sweet flavor. Louie is a wonderful host, and service was efficient and pleasant. If you haven't been up there recently, it's time to visit.

    Thanks, for the reminder. I was there at the end of July (we took a friend who was visiting from out of town) and 5 of us had a splendid meal. I'm really sorry I didn't post about it at the time but it was as terrific as ever. It's a bummer that I no longer work so close to Avli because I really miss eating there more regularly. It's such a delight.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #90 - December 1st, 2015, 6:31 pm
    Post #90 - December 1st, 2015, 6:31 pm Post #90 - December 1st, 2015, 6:31 pm
    I was there last month with a group of friends. It was a joy to introduce them to one of my favorite places, which, as noted above, is as excellent as ever.

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