The highly anticipated Avelina, a beautiful restaurant located on Wazee between 16th and 17th opened its doors on Labor Day. The 4,900 square foot spot is helmed by chefs John Broening and Yasmin Lozada-Hissom, who have gained loyal followers in their previous stints at Duo, Olivea, and Spuntino.
On the brand new menu, Broening brought back his famed duck liver mousse, alongside a selection of rustic and seasonal shared plates like the tomato and watermelon salad with feta and mint, the heirloom zucchini salad, and the smoked trout bruschetta. Highlights among the large plates are the corn agnolotti with mascarpone and brown butter sage sauce; the Lamburger, which comes with tzatziki, tomato jam, and smashed potatoes; and the two-person High Plains Poultry chicken, served with flageolet beans, chorizo, and spicy greens.
Pastry wizard Lozada-Hissom resurrected the iconic salted caramel chocolate tart with hazelnut crunch and gelato cake. Her menu also includes a citrus olive oil cake, served with fennel praline, kumquats, and bronte pistacchios gelato; a coconut panna cotta with passion fruit crémeaux and merenguitos (yes, those are tiny meringues); and a dulce de leche stack with kouign amann crips and pedro ximenez namelaka.
A comprehensive beverage menu created by sommelier Aubrey Baker complements the food. There are craft cocktails, a wide selection of beers and some ciders, and a wine selection that features everything from common staples to quirky options.
A note on the name: It means little bird, it is easy to pronounce, and it is at the very beginning of the alphabet. We say this is a contender for a top spot in restaurant naming game.
Avelina is now open daily for dinner. Lunch and brunch will be added at a later time. Here's a look inside: