Avec does not take reservations, so when we arrived we were told that the wait would be between 30 minutes and one hour. The wait ended up exceeding an hour and a quarter, but since it was a nice sunny day we were able to enjoy a refreshing beer outside and the wait didn't seem so bad. Plus I was able to enjoy the always effervescent company of JF, as well as two other friends.
The idea behind Avec is that it is Mediterranean style tapas. Avec offers small plates and larger plates and our server kindly recommended a ratio of 2 small plates or 1 large plate per person. We exceeded this slightly by ordering 3 large plates and 4 small plates.
Our server recommended a dry Italian wine with our selections. The wine was good, but not remarkable or memorable.
Avec ships out the dishes as they become ready and the first two dishes to arrive were the braised octopus (small) and the brandade (puree of salt cod, olive oil, and milk) (small).
The baby octopus was deliciously tender and the cilantro tomato flavor shined through. The brandade was really something special though. The texture was silky and creamy, and the flavor rich and decadent. The saltiness of the cod added the right amount of seasoning and the accompanying garlic bread was crisp and flavorful. When we finished the garlic bread, our server on her own initiative kindly brought out some bread so we could finish this amazing mixture.
The next course to arrive was the wood fired flatbread with shaved beets, arugula, olives and marjoram (large). I have to say that I had really high expectations with that list of toppings, but I was a little bit disappointed here. The flatbread was fine, but I expected it to be a little more hearty. The dough was delicious though and on JF's recommendation made an excellent dipper for what was left of the brandade.
The monkfish on the bone (small) was the next to arrive. The fish was tender and juicy, but I did not find the lemony sauce to be the correct choice. The tomato braised chick peas were quite good though and worked well with the tanginess of the lemon sauce. I did not notice the squid ink flavor on the fideo (similar to angel hair), but the fideo added a nice crunchy texture to the dish.
The trofie (a thick pasta with bran, but no eggs) with cinammon and coriander braised lamb (large) was truly a treat. This dish had such a nice clean flavor. The quality of the lamb was exemplary. The simple olive oil and lemon sauce was accentuated with just a hint of hot pepper. Just when I thought this dish couldn't get any better I bit into some pistachio and knew I had stumbled upon genius. This seemingly simple dish continued to reward with the subtle flavors that resonated.
The pork shoulder (large) was so juicy and tender that it was served and cut with a spoon as opposed to a knife and fork. The meat just melted in my mouth. The accompanying garlic sausage and beef tongue were tasty too. It was served in a cast iron dish and had some pearl onions and carrots that made for a good stew.
Our final arrival was the flank steak with egg, piquillos, housemade sausage and pickled carrots (small). This was very tasty and the meat was not overly tough as flank steak can often be. I felt the chef was showing off almost an South American flair in this dish.
We ordered two desserts. The cherry polenta cake was very simple, but oily and delicious. I was a big fan. The flavor was great and not overly sweet. I would have liked a little more cherry, but overall it was delicious.
Unfortunately the chocolate crisps failed to impress and seemed like a less hearty version of nestle's crunch.
All in all I would give Avec a strong B+ and my recommendation for Avec to make the list.
615 W. Randolph
Chicago, IL 60661
312-377-2002
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