Avon Bistro

ADDRESS: 155 E. 52nd Street (bet. 3rd & Lexington)

New York, NY 10022

WEB SITE: www.avonbistro.com

TELEPHONE: (212) 752-9587

PROPRIETORS: Barbara & Paul Abramsky

GENERAL MANAGER: Steve Remming

EXECUTIVE CHEF: Kevin Cahill

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Nestled among the cold corporate canyons of Manhattan’s bustling midtown, Avon Bistro is a stylish, somewhat sassy and rather sexy snuggery designed to deliver an array of experiences suiting various moods or occasions – post-work cocktailian pursuits including light bite grazing to more refined multi-course dining.

The menus and décor seamlessly blend the casual and comforting with the swank and sophisticated, but never the pretentious. Avon Bistro is relaxed enough to invite spontaneous visits, but offers enough sense of occasion to make it a deliberate dining destination, one at which (surprisingly) gentle pricing is on the menu.

American with the international inflections that define contemporary renditions of the genre, the food is reassuringly familiar yet fashioned with a distinctive flair That flair deftly avoids gimmickry, solidly grounded in Chef Kevin Cahill’s mastery of classic techniques, while running a gamut from the unexpected – spicy chocolate sauce (more redolent of its namesake than conventional mole), with cashew crusted chicken to the whimsical – the riff on a Southern classic sandwich that is the pulled (barbecue sauced) pork belly with currant pancakes. Throughout, robust flavors are further enlivened with feisty notes of rusticity, attributed by Cahill to his family farm experience, and complemented by enticing eye-pleasing plating.

Other recommended selections include starters from the Raw Bar like sparkling Diver Scallop & Passion Fruits Ceviche and pristine Langoustines, which don’t need the well made cocktail sauce that accompanies them. Bar Bites of note offer Veal Meat Balls with Pinenut Lime Gremolata and Eggplant Polpetti and Bufalo Mozzarell. Entrees are noteworthy: Lamb & Farro Fricassee, Slow Clay Pot Roasted Country Stew with French Beans, and knockout Cassoulets with Duck Confit, White Beans and Garlic Sausage. The Quinoa and Current Salad that accompanies the aforementioned Crusted Chicken would a a perfect vegetarian entree in itself. Don’t miss the fine Paellas. But the Dish to Die For is Seared Diver Scallops with Braised Leeks, Curried Cauliflower and Salsa Verde. An amazing composite that could be at home in the city’s top luxury restaurants

Dessert? Pots de Crème, a Trio of Tangerine, Kahlua-Chocolate and Strawberry steals the show. The restaurant is beautifully run by General Manager Steve Remming, who is also responsible for the signature cocktails (don’t miss the best Gibson imaginable with housemade onions for just $10) and a wine list that is short, well chosen and to the point.

Sleek and visually assertive, yet warm and beguiling, this sliver of a restaurant embraces diners in a distinctive palate of beiges, browns and burgundies punctuated with striking black accents. Lined in velvety softly glowing wood there is a jewel box quality to the space and, indeed, the carefully orchestrated lighting by designer Scott Bromley. Resolutely cosseting booths and banquets nuzzle oversized tables that make multi-dish dining a joy rather than a logistical challenge.

Avon Bistro, 155 E. 52nd Street, is a welcome relief to the cookie cutter restaurants opening these days and rates “A Major” on the Walman Report.

OVERVIEW:

SIGNATURE

DISHES: Raw Bar / Bar Bites –

Diver Scallop & Passion Fruits Ceviche

Octopus, Blood Orange, Cucumber

Eggplant Polpetti & Buffalo Mozzerella

Pulled Pork Belly with Currant Pancakes

Appetizers –

Shrimp & Monkfish Tempura, Braised Daikon, French Beans

Sage Gnocchi, Brown Butter, Swiss Chard, Roasted Carrot, Goat Cheese

Seared Duck Breast, Spinach & Chickpea Fritters, Pomegranate Sauce

Entrees –

Lamb & Farro Fricasse, Slow Clay Pot Roasted Country Stew with French Beans

Seared Dive Scallops, Braised Leeks, Curried Cauliflower, Salsa Verde

Beef Short Ribs, Braised in Lemon & Thyme, Celery Root & Potato Gratin
Crispy Skinned Sockeye Salmon, Roasted Garlic Cream, Swiss Chard, Wild Mushrooms
Cassoulet, Duck Confit, White Beans, Garlic Sausage, Pork Loin

Dessert –

Warm Flourless Chocolate Torte, Brandies Cherries

Pots de Crème Trio, Banana-Rum, Strawberry, Coconut

PRICING: Raw Bar selections and Bar Bites from $2.50 per piece to $6 per plate, while the sandwich and salad focused Bar Menu ranges from $12 for the Gruyere cheese burger with house made pickles to $16 for lemon fettuccini, mussels, white beans, arugula.

Lunch sandwiches start at $10, salads at $12, with appetizers from $7 to $11 and entrees $13 to $18 for an 8 oz. dry aged New York strip steak (a 15 oz. version is also available for $34).

On the Dinner Menu, which also includes Raw Bar and Bar Bite Selections, appetizers range from $9 to $13 and entrees $16 to $25, except for the $34 New York strip.

AT THE BAR: Premium products, including a particularly broad selection of rum, pastis, single malt, brandy and beer, stock a bar designed for convivial conversation (it is not “graced” by a television). The signature cocktail list combines classics with contemporary concoctions, showcasing innovative house made mixers and garnishes such as autumn spice infused organic apple cider for the spiced apple Martini and house pickled onions with red wine vinegar and thyme for Avon Bistro’s Gibson. It’s one of a number of gin-centric offerings that make a strong case for “gin being the new vodka.”

WINE

PROGRAM: The smart, relatively compact list of 50 presents the product of prestigious, primarily old world producers. Based on exhaustive research by General Manager Steve Remming to identify high quality wines representing great value, it addresses all of the categories, but with an intriguing twist that may introduce diners to less familiar wines. For instance, the Merlot from the Haut Medoc, most often associated with Cabernet, and the Chardonnay which is a Bourgogne Blanc from the renowned Paul Pernot.

HOURS: Lunch: Monday – Friday 11:30 am to 2:30 pm
Dinner: Monday – Friday 5:00 pm to 10:00 pm

Saturday 5:00 pm to 10:00 pm

SEATING

CAPACITY: Bar Café: 21

Dining Areas: 50

TOTAL: 71

PRIVATE

DINING: Avon Bistro is available for private functions for up to 80 guests. The semi-private main dining room with its own restroom facility, as well as music and climate system, can host from two to 40 for an intimate reception or meal.

Executive Chef Kevin Cahill creates memory making menus tailored for each occasion, drawing upon his experience as chef for the celebrated Serena Bass catering organization.

CREDIT CARDS: American Express, MasterCard and Visa are accepted

RESERVATIONS: Available. Please call (212) 752-9587 or make reservations through www.opentable.com

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