"simply said, ava gene’s is my favorite special events restaurant in portland. with a focus on local, seasonal ingredients, the kitchen sets a unique spin on Italian cuisine and turns around some of the most tasteful foods around. add to this impeccable service in a fine dining, but not stuffing atmosphere and they have a winner. although no vegan or vegetarian restaurant, the cook is planted and changes the menu weekly to present the best of seasonal products. the results are spectacular. the salads offer unexpected combinations such as beet and crunch mixed with a generous selection of cuddly perfectly dressed so that the taste of each ingredient in the mouth dips other salads can contain speditions, fresh beans, nuts and squash. if it is on the menu, the borlotti bean disc is not to be missed. I never thought I'd pay $15 for a slice of toast, but that's not an ordinary toast. a garlic, lemon pure of the Borlotti beans is made on a thick piece of roasted land, with all the beans and dipped with garlic and olive oil. with the contrasting textures of creamy beans on the crispy brot, who needs avocado toast? that increases the cash when it comes to dead. the homemade pasta contains eggs, but they always have a vegan pasta option or two that can prepare them. Depending on the season it could be kale pesto, pomodoro, chili, garlic mandel, mushroom or my favorite, nuts ragout. Vegan and vegetarian elements are not displayed on the menu, but the well-informed server can tell them what items can be made vegan or vegan. the service around is the upper notch. the server are friendly, accommodating and knowledgeable. dessert is limited to the current Sorbet taste. for more varied offers you can skip the sorbet and go a block to the west to try the vegan ice creams at salt straw or a few blocks further for the vegan yogurt at eb bean. in a city with so many vegan restaurants is my preference to apply them as often as possible. but I also appreciate the non-vegan restaurants that go out of the way to be vegan friendly, and few (if any) do it better than ava gene’s. Chef joshua mcfadden is really the vegetable deserter. he knows how to prepare nicely and combine them in wise that produce their unique aromes. I wish happy cow would let me give five stars because this is a restaurant that deserves this review easily."
