Amavi Res­tau­rant

Pasatiempo - - Restaurant Review -

221 Shelby St., 988-2355 Din­ner 5:30-9:30 p.m. Sun­day-Thurs­day,

5:30-10 p.m. Fri­day & Satur­day

Full bar Veg­e­tar­ian op­tions Small-plate lounge menu avail­able Noise level: din­ing room — quiet, al­lows for in­ti­mate con­ver­sa­tion; bar/lounge — mod­er­ate

Pa­tio din­ing in sea­son Hand­i­capped-ac­ces­si­ble Credit cards, no checks

The Short Or­der

New ex­ec­u­tive chef Megan Tucker and som­me­lier Mark John­son of Amavi Res­tau­rant be­long to the DIY school of cook­ing. Nearly ev­ery­thing — from the fo­cac­cia served when you ar­rive to the apri­cot jel­lies

be­fore you leave — is made in-house, in­clud­ing John­son’s limon­cello di­ges­tive liqueur. Amavi is a Farm

to Res­tau­rant Project par­tic­i­pant, and the fresh­ness and tasti­ness of lo­cal prod­ucts shine in the de­cep­tively

sim­ple prepa­ra­tions that take in­spi­ra­tion from the cuisines of the western Mediter­ranean. Even bet­ter, Tucker’s com­mit­ment to sus­tain­abil­ity fa­cil­i­tates guilt-free in­dul­gence. Rec­om­mended: flash-fried

cala­mari with mari­nara, lamb T-bone, white sea bass with white gaz­pa­cho, king salmon with tape­nade, French dac­quoise, apri­cot-al­mond

but­ter cake, and ri­cotta tart.

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