What to Eat at the Newly Reopened Avec

Paul Kahan was on hand to reopen Avec
Paul Kahan was on hand to reopen Avec Photo: @ellenmalloy

By the looks of it, Avec had a spectacularly busy weekend. At 5:08 p.m. — all of two hours after it opened — Paul Kahan simply tweeted, “Avec is full,” and numerous pictures throughout the weekend confirmed it. This is all great news after the West Loop restaurant, which had to close for over two months following a fire in August. While we were given a teaser of the new menu on Friday thanks to Ellen Malloy, the restaurant officially released that full new menu today. It features a mix of old classics (brandade and chorizo-stuffed dates), along with new dishes such as blood sausage and whole-roasted foie gras. The kitchen plans to “concentrate on dishes that are quick to execute.” That undoubtedly means more food coming off the brand new Vulcan stove, which features a high-heat plancha. Was anyone able to squeeze in over the weekend? We’d love to hear about it. Otherwise, check out the new menu below.

House-marinated olives - $5.00
Chorizo-stuffed Medjool dates with smoked bacon and piquillo pepper-tomato sauce - $9.00
Whipped brandade with garlic bread and fresh herbs - $10.00
Werp Farms mustard greens with shaved black radish, baby carrots and warm leek-thyme vinaigrette - $10.00
Seedling Orchard apple salad with Manchego, Marcona almonds, celery and apple cider - $10.00
Burgundy snail agrodolce with fennel, cabbage, chanterelle mushrooms and bacon breadcrumbs - $10.00
Olive oil-poached albacore tuna in Mason jar with roasted garlic, fresh bay, dried chile and egg - $12.00
Steamed fish caldo verde with picante ham, turnip greens and smoked fish- $12.00
Pan-seared head-on Gulf shrimp with mojo de ajo, almonds, cilantro and Meyer lemon - $12.00
Chicken thigh and liver gougères with watercress and pickles - $12.00
Marinated Wagyu coulotte with roasted shallots and Brussels sprouts salsa verde - $12.00

Wood-fired pissaladière with caramelized onions, niçoise olives, anchovies and fresh thyme - $16.00
Whole roasted fish with herbs de Provence, toasted rice and blood orange- Market Price
Deluxe focaccia with Taleggio cheese, truffle oil and fresh herbs - $14.50
Fermin Serrano Bolletto with queso fresco and citrus - $20.50
Wood oven-roasted pork shoulder with chile soffrito and pickled garlic -$20.00
Housemade black pepper and porcini pappardelle with braised lamb’s neck sugo, celery root, rosemary and Parmesan - $15.00
Whole roasted Sonoma Valley foie gras with roasted pears, sweetened walnuts and herbs - Market Price

With garniture - one: $5.00 / assortment: $15.00

Azeitão (sheep’s milk)

Quadrello di Bufala (buffalo’s milk)
Montasio Vino Rosso (cow’s milk)

Valdéon (cow and goat’s milk)
Idiazábal (raw sheep’s milk)
Leonora (raw goat’s milk)

Ossau-Iraty (raw sheep’s milk)
Epoisses (cow’s milk)
Cantal (raw cow’s milk)
Roquefort de Gabriel Coulet (raw sheep’s milk)

Red grape and Marcona salad, pickled watermelon rinds and quince paste

Corn semolina cake with ricotta cheese and seasonal fruit
Chocolate crêpes with mascarpone and housemade “Nutella”
Housemade chocolate crisps and brittle
Seasonal sorbet with assorted biscotti
Vanilla affogato with assorted biscotti
Dessert of the day
What to Eat at the Newly Reopened Avec