New
York Magazine -- Chef John Brandt-Lee's Butcher's Bolognese
made New York Magazine's list of "101 of America's Most Delicious Noodle
Dishes." New York Magazine calls the Bolognese "a hearty and flavorful
mix of succulent lamb, pork, and beef slowly cooked to perfection in
a rich tomato sauce."
Main Line Today - Best of Issue -- 2010 "Best BYOB" / 2011 "Best seat In The House"
Philadelphia Inquirer -- Craig Laban gave Avalon a rating of "Very Good/ 2 Bells" and says..."Owner John Brandt-Lee impresses in his move to the kitchen at Avalon in W. Chester"
Uwishunu.com -- "The potato gnocchi might be the best gnocchi dish I’ve had, made with spring peas and tarragon brown butter. You can tell the pasta is made in house, with its perfectly pillowy texture and so-creamy filling. "
Main Line Today - Best of Issue -- 2010 "Best BYOB" / 2011 "Best seat In The House"
Philadelphia Inquirer -- Craig Laban gave Avalon a rating of "Very Good/ 2 Bells" and says..."Owner John Brandt-Lee impresses in his move to the kitchen at Avalon in W. Chester"
Uwishunu.com -- "The potato gnocchi might be the best gnocchi dish I’ve had, made with spring peas and tarragon brown butter. You can tell the pasta is made in house, with its perfectly pillowy texture and so-creamy filling. "
