AVO Restaurant & Dram Bar

AVO Restaurant & Dram Bar

Date Visited: Tuesday Oct. 4, 2011

Written by: Reed Wright

First off, I am not a restaurant or food reviewer. Nor am I a foodie, critic, chef or
cook. Not a proper one, at least. Whoever told you I was, lied. I came, I saw, I ate NC chicken, in a medium to small portion. Next up, tip snobs and the mediocre wait staffs that serve them. Yeah. No?

1st Impression

I nearly give the greeter whiplash as I whiz by. What? Didn’t I make a good 1st
impression? Dark ambers and hardwood soaked in incandescent light as I belly up to Dram Bar. After my 1st drink and the 3rd Bluegrass tune twangs, a server voices her intent to change the music. After she changes the song, bluegrass or something like it continues for the next 10 minutes to her dismay. I am thoroughly entertained.

The Bar

Dram Bar appears to be the watering hole for AVO. Dram being an old Scottish term
for; “a pour of whiskey,” foretells the extensive collection of bourbon available at Dram Bar. Sufficiently stocked, drinks are ½ priced during happy hour on weekdays and ½ off from open to close on Tuesday’s. Well drinks are usually top shelf as reported by our server Nick. I had Vodka. Absolutely.

The Layout

The bar is the 1st thing you see coming in the front door with some tables scattered round and a lounge area where just outside a patio deck awaits. Upstairs is the dining room, kitchen and another lounge area. The 2nd floor space felt sort of James Bonds’ Vesper’s meets Hugh Heffner’s Grotto but naught. There’s an open kitchen partitioned from the dining room by something that felt like art deco beads. It had a very 60’s era hip jazz feel to it. The terrace runs along the longest wall in the upstairs space and is where we took our seats for dinner. I couldn’t really take advantage of my “view from the terrace,” without making a proper stretch. Good news is I only stretched once to marvel at the panoramic view of single story brick & mortars and the dealership tag on my new pre-owned Aston Martin Vanquish. And then I woke up.

The Patrons

The patrons were mostly blanca & appeared to be recently unchained from their
cubes and pods. The blokes dressed in wool trousers and shirts with collars, the Susan’s in conservative couture. The website says “casual smart.” I wore jeans and a t-shirt. Smart ass.

The Staff

The wait staffs wore smart black uniforms and were mostly young white females. The
chef’s wore customary white uniforms and were mostly young black males. I was pleasantly startled by the kitchen staff who greeted us as we passed through to be seated and thanked us goodnight as we left. The rest of the staff was professional
if apathetically cordial except...

The Server

Nick. Nick arrives wearing pork chop sideburns & cultivating a handlebar mustache
in a self described attempt to embarrass his kids as much as they embarrass him. I salute you sir! Another cape cod? Absolutely! There’s a feeling that Nick will provide the comfort & security of knowing you will have access to the best available insider info, perks and the best food selections in house minus any pretense.

The Menu

It’s not the same menu that you and your taste buds talked about. AVO tries to
source fresh local ingredients prepared with simple and clean techniques but I’m not sure that’s the primary reason for the difference in the online menu and the daily menu. And too, some entrees are only available on certain days. Guess what’s not on Tuesday’s menu? If you guessed anything other than what I wanted, you’re probably wrong: “Stuffed Veal.”

For Starters

With a self described, California theme, AVO I think, is short for avocado. I didn’t
try their chips and freshly made avocado dip though. For starters there were french
fries tossed in truffle oil and sprinkled with shaved parmesan. Flavorful yes, but I don’t know why I thought potato’s fried in oil then tossed in more oil wouldn’t be greasy, even for french fries but the lack of crispness and having arrived lukewarm is probably precisely how they were “supposed to be.” Whatever “supposed to be” is “supposed to mean?” A green salad with cherry tomato’s & goat cheese paves the way for something a wee more substantial.

The Entree

NC Chicken was my entrée (A Panco breaded and fried chicken breast, drizzled in a custom gravy.) sliced and served over polenta. The chicken was very light and tender, tempura fried and crisp in only the way panco bread crumbs can be. The polenta was a little fluffy like a potato smash and very much warm and encouraging. There was a champagne colored sauce that asserted a silky confidence on the tongue yet secure in its complimentary role on the plate.

The Dessert

Peach Pie individually baked and a custom bourbon ice cream. A la mode twisted indeed & the peaches were locally sourced, soft and tender but not overcooked. Not
drowned in syrup or packed with all spice & cinnamon. The crust was more chopped pecan than anything else. Crunchy.

The Ticket

The costs of the mains were in the 25–35 dollar range. I shared a starter, had
entrée, desert & dinner drinks for about 50 dollars US including my pre dinner drinks downstairs at Dram Bar.

The Tip

Read carefully and closely or have your attorney take a look at the menus and advise
you of your rights. Or maybe just email or call ahead for the current days’ menu. The portions were small to medium and the main was just enough for a 2nd meal of the day. I made the online reservation and didn’t use it. There was a follow up from the booking service “Open Table” a day or two later. Maybe make a reservation and see where that takes you. This restaurant sits in one of the most affluent communities in the nation but so what. Enjoy.

Forks To Give

3.45 of 5

Avo/Dram Restaurant Bar

Avo/Dram Restaurant Bar

One cool, laid back, multi-level venue. From the Ski Lodge cabin style main bar to the top floor living room with couches and flat screens. There is good well used space abound. The drinks with Happy hour specials daily during the week and all night Tuesday food and drink specials this spot is a real find. Located in the heart of Mountain Brook Village, the view from the top deck is, well relaxing. The Food, the menu is California Cuisine (mydef: Fusion of multiple cuisines using freshly prepared locally grown ingredients).

 What was enjoyed: Deviled eggs, Truffle Parmesan Fries and the Filet with asparagus and polenta (substituted for fingerling potatoes). The deviled eggs typical fare; good but not great, not confirmed but tasted as though bacon (good thing) was included in the batter. OK, the Truffle Parm Fries these are a special dish. Thin cut shoe string style potatoes gently fried and then tossed with herbs, spices and Truffle oil with large flakes of Parmesan Cheese grated over the top, which is just what this is ”Over the top”. Wow! the filet was an excellent cut of meat, prepared perfectly with a delicious reduction and tender Asparagus was just right. Should have stuck with the fingerling potatoes the polenta was a bit bland and not the course grind expected kind of like gritty mashed potatoes.

The service as always probably made this visit special. Nick “the Quick” was a genuine down to earth gentleman as he explained the specials and favorite dishes. He also politely steered away from those menu items that lack spark or substance. Generally but, casually assisting in navigating an overall enjoyable experience.       

The food_MAT