The James Beard Foundation awarded Avec chef Koren Grieveson its Best Chef: Great Lakes honor in 2010.
From the restaurant's website:
"Avec,
a wine bar from the award-winning team behind Blackbird restaurant,
opened in October 2003. Chef de Cuisine Koren Grieveson crafted a menu
of rustic food, including handcrafted charcuterie, inspired by the
wine-growing regions of Southern France, Italy, Portugal and the coast
of Spain. In addition to cuisine that reflects the aromas, flavors and
colors of the Mediterranean, the wine bar features a moderately priced
wine list that focuses on boutique vineyards throughout southwestern
Europe."
"Avec
opened next door to the always jammed Blackbird, but with a more casual
approach than its more serious, affected older sibling. Avec's attitude
is communal and lighthearted, and the exuberant party crowd, often
ringing the bar, is the perfect complement to chef Koren Grieveson's
menu of artisanal cheeses, European wines ... and creative tapas."
—
Epicurious.com"The
chefs make excellent and varied use of the wood-burning oven, firing up
everything from focaccia to roast chicken, escargot, and sturgeon. And
it never ceases to amaze me how combining just two or three seasonal
ingredients ... can be, in the right hands, a kind of alchemy."
— Mike Sula,
Chicago Reader
Full bar. Serving dinner until late-night daily
The James Beard Foundation awarded Avec chef Koren Grieveson its Best Chef: Great Lakes honor in 2010.
From the restaurant's website:
"Avec,
a wine bar from the award-winning team behind Blackbird restaurant,
opened in October 2003. Chef de Cuisine Koren Grieveson crafted a menu
of rustic food, including handcrafted charcuterie, inspired by the
wine-growing regions of Southern France, Italy, Portugal and the coast
of Spain. In addition to cuisine that reflects the aromas, flavors and
colors of the Mediterranean, the wine bar features a moderately priced
wine list that focuses on boutique vineyards throughout southwestern
Europe."
"Avec
opened next door to the always jammed Blackbird, but with a more casual
approach than its more serious, affected older sibling. Avec's attitude
is communal and lighthearted, and the exuberant party crowd, often
ringing the bar, is the perfect complement to chef Koren Grieveson's
menu of artisanal cheeses, European wines ... and creative tapas."
—
Epicurious.com"The
chefs make excellent and varied use of the wood-burning oven, firing up
everything from focaccia to roast chicken, escargot, and sturgeon. And
it never ceases to amaze me how combining just two or three seasonal
ingredients ... can be, in the right hands, a kind of alchemy."
— Mike Sula,
Chicago Reader
Full bar. Serving dinner until late-night daily