Restaurant Avondale is located within the Award Winning Westin Riverfront
. With world-class food, a casual and stylish atmosphere, and fantastic location overlooking the Eagle River, Restaurant Avondale is an absolute delight.
Chef Thomas Salamunovich has created a menu of market-driven, west coast cuisine and patrons could not be more happy. Seating 140 in the sophisticated dining room, 16 at the happening bar, and 12 at the Redondo fire table, the restaurant is often alive with energetic guests enjoying the flavorful fare.
Colorful cocktails and mocktails are a fantastic way to start off the Avondale experience. With the bartenders being avid mixologists, creative infusions and ingredients permeate classic recipes or new creations by the talented movers and shakers of the industry. The Avondale "Nohito" is a refreshing alternative to its sister the Mojito, utilizing ginger simple syrup, fresh lime juice, mint leaves, fresh cucumber and sparkling water. With a constantly changing cocktail menu, fresh ideas sprout alongside the Vail Valley ingredients, shaking the dust off your perceptions and excite the taste buds.
From pizzas to pasta, Restaurant Avondale is an adventure for the senses. San Luis Valley Potato Skins with prosciutto chips and green onions melt in your mouth. The Potato Gnocchi with hickory smoked ham, peas, swiss chard, with a potato emulsion leaves guests wishing they had bigger stomachs and possibly asking for the recipe.
Grilled Organic Salmon with horseradish potato puree, asparagus, beets, and béarnaise sauce speaks to Restaurant Avondale's Ecological Sustainability Program - proving food can be fresh and delicious without having to harm the environment.
Restaurant Avondale buys and uses sustainable meats and fish. They also serve organic, Fair Trade coffee and use 100 percent post-consumer, recycled products to print their menus. The restaurant incorporates a composting program and during the spring and summer months, fresh herbs and leafy greens are grown in an on-property garden.
The Benefit of the Month Program is also a unique aspect of the restaurant. The Benefit of the Month receives one dollar of every person ordering ambient, chilled or sparkling water. They use the house-filtered water systems and glass water bottles instead of the bottled water other restaurants use. Bottled water causes environmental stress from the plastic produced for the water, and to ship the bottles, thus saving hundreds of disposable bottles annually.
Saving the best for last: dessert. Persistent in the mix of unique flavors, items such as Chocolate Pudding with basil gelato and candied cashews or Warm Chocolate Cake with dulce de leche and cinnamon foam pepper the dessert menu. More traditional desserts are available such as the Vanilla Cr?me Brulee with berries and shortbread or the Granny Smith Apple Tart with caramel sauce and vanilla gelato. Whatever the fancy, the well-rounded menu will satisfy the pickiest patron.
Restaurant Avondale offers a breakfast buffet, lunch menu, and magnificent dinner dining. Seasonal entertainment with live music and s'more roasting makes this a destination not to miss while in the Vail Valley. Visit RestaurantAvondale.com
for reservations to this delightful riverside retreat.
This post originally appeared at Examiner.com