Avo is a regional Italian restaurant from New Orleans-born chef, Nick Lama, a third-generation Sicilian. Avo is an Italian word that translates as grandfather or ancestor. The name is both deliberate and meaningful. The menu at Avo is inspired by his family’s recipes but served with a fresh perspective. Classics like meatballs and lasagna are standards, with inventive takes on dishes like the grilled octopus. While the food is Italian-focused, many ingredients are Southern-grown and locally harvested.
Chef Nick Lama has competed on Bravo’s Top Chef Masters series, “Battle of the Sous Chefs“, Top Chef New Orleans series, “Padma’s Picks” and won Gambit’s Emerging Chefs Challenge. He has also appeared on The Today Show with Hoda & Kathie Lee. Avo has won numerous awards in the short time it’s been open, including Italian Restaurant of the Year from New Orleans Magazine.
All menu items are subject to change based on seasonality and availability.
APPETIZERS
CAESAR SALAD Romaine, Crispy Onions, Pangrattato
BURRATA + BEETS Basil-Pistachio Pesto, Candied Nuts, Aged Balsamic Vinegar
CRISPY CALAMARI Pomodoro, Peperoncino, Charred Lemon
CHARRED OCTOPUS Black Garlic, Grilled Pineapple, Calabrian Chili Glaze
FRIED EGGPLANT Eggplant ‘Meatballs’, Whipped Ricotta, Basil, Cherry Tomatoes
MEATBALLS Pork & Beef Meatballs, Fontina Fonduta, Gremolata
SPINACH SALAD Olives, Feta, Peppadews, Pinenut, Cranberry-Polenta Crouton, Honey-Garlic Vinaigrette
TUNA CRUDO Jalapeno-Basil Acqua Pazza, Toasted Farro, Citrus
PASTA
LASAGNA Red Wine-Tomato Braised Beef, San Marzano Tomato Sugo, Béchamel
GNOCCHI Pork Ragu, Gremolata, Pecorino Romano
TORTELLINI Butternut Squash, Sage, Brown Butter Pecans
RIGATONI Pesto Genovese, English Peas, Ricotta Salata
BIGOLI Pomodoro Sauce, Basil, Ricotta
BUCATINI CACIO E PEPE Jumbo Lump Crab, Pecorino, Black Pepper
MAINS
VEAL PARMESAN Panéed Veal, Mozzarella, Fingerling Potatoes
CHICKEN PICCATA Roasted Chicken, Grilled Zucchini
GULF FISH Seafood Bisque, Fregola, Tomato, Spinach
VEAL PORTERHOUSE Broccolini, Ricotta, Roasted Garlic, Marsala Jus
BALSAMIC SHORT RIB Mushroom Risotto, Garlic, Gremolata
PAN-SEARED SCALLOPS Corn, Baby Lima Beans, Cherry Tomato Succotash
8oz DENVER STEAK Black Truffle Gnocchi
SIDES
BRUSSELS SPROUTS Pancetta Vinaigrette, Pickled Red Onion
SUCCOTASH Corn, Lima Beans, Cherry Tomatoes
TRUFFLE GNOCCHI White Wine Butter Sauce
GRILLED BROCCOLINI Ricotta, Garlic-Chile, Sesame
FINGERLING POTATOES Rosemary, Parmesan
All menu items are subject to change based on seasonality and availability.
Coppetta, “Italian Sundae” (not offered to-go)
Vanilla & Pistachio Gelato, Chocolate Crunch, Butterscotch, Fudge Sauce, Pizzelle Cookie
Affogato (not offered to-go)
Vanilla Gelato, Espresso
Zeppole (not offered to-go)
Chocolate Hazelnut Fudge, Pistachio Ice Cream
Gelato (not offered to-go)
Daily Selection
Tiramisu
Espresso Ladyfingers, Mascarpone, Cocoa
Cheesecake
Mascarpone, Blueberries, Whipped Cream
To order takeout, click here or call 504-509-6550.
Our newly renovated dining room is the perfect backdrop for any get-together. For more information about a private lunch, dinner or group event at Avo, please email info@restaurantavo.com or call 504.509.6550.
GENERAL
P: 504.509.6550
E: info@restaurantavo.com
We do not accept reservations at the above email address.
DINE-IN & TO GO
TUES-SAT 5PM-9PM
To Make a Reservation, Click Here or Call 504.509.6550
JOIN OUR TEAM
For employment opportunities, please
send your resume to:
info@restaurantavo.com
PARKING
Street parking only.
Please be mindful of our neighbors.
LOCATION
5908 MAGAZINE ST {BTWN NASHVILLE & STATE} | NOLA
Dine-In & To Go » Tues-Sat 5pm-9pm
To Make a Reservation, Click Here or Call 504.509.6550