After months of delays, including a publicized December opening that just didn't work out (ah, the restaurant biz), Avalon finally opened its doors for dinner last night.
Located in south Scottsdale, adjacent to the 3 Palms Oasis Resort, Avalon serves "contemporary American coastal cuisine." Executive chef Travis Watson, a Scottsdale Culinary Insitute grad, has worked at The Tack Room in Tucson, Citrus in Los Angeles, and most recently held the position of corporate pastry chef for Fox Restaurant Concepts.
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His dinner menu features a variety of small plates, including roasted beet salad with port wine-braised figs and caramelized shallots, and big eye tuna with Granny Smith apple chips and spicy avocado aioli, along with entrees like white corn-crusted flatiron steak with mascarpone mac 'n cheese and buttered parsnips; Berkshire Farms pork chop with braised rainbow chard, sweet potato and tarragon puree, and Bartlett pear and tomato jam; and roasted chickpea panisse cake with mizuna, grilled radicchio, glazed chanterelles, and walnut-cauliflower puree.
Dinner service is 5 to 10 p.m. Starting tomorrow, Avalon will also serve lunch (salads and sandwiches) from 11 a.m. to 2:30 p.m. A late-night menu, available from 11 p.m. to 1:30 a.m., will be offered very soon -- possibly even this weekend. Call 480-656-0010 for more info.