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.
APPETIZERS
Fried Calamari Pepper & Carrot Agrodolce, Citrus Pickled Cucumbers
Charred Octopus Black Garlic, Pineapple, Calabrian Chiles
Meatballs Pork & Beef, Sugo, Fontina
Tuna Tartare Avocado, Calabrian Chile Aioli, Basil, Flatbread
Fried Artichoke Lemon-Caper Aioli, Gremolata
English Pea Falafel Roasted Pepper, Goat Cheese, Almonds
Sicilian Salad Romaine, Olive Salad, Salami, Provolone, Red Wine Vinaigrette
Caesar Salad Kale, Brussels Sprouts, Pine Nut, Pecorino
PASTA
Tonnarelli Cacio e Pepe Jumbo Lump Crab
Lasagna Short Rib Ragu, Tomato, Béchamel
Ravioli Ricotta, Tomato, Basil
Spaghetti Shrimp, Artichoke, Peperoncino
Squid Ink Fettuccine Lobster, Tomato, Roasted Garlic, Breadcrumbs
ENTREES
8oz Filet Chianti Reduction, Parmesan Butter
Halibut Fregola, Peas, Brodetto
Redfish Pistachio, Tomato, Basil, Grapefruit Butter
Chicken Fra Diavolo Calabrian Chili, Olive & Sun-Dried Tomato Tapenade
Pork Tenderloin Sweet Potatoes, Turnip, Kumquat Mostarda
Veal Parmesan Arrabbiata, Pan-Roasted Kale
SIDES
Grilled Asparagus Lemon, Parmesan
Roasted Carrots Sesame-Chili Vinaigrette
Blistered Sugar Snap Peas Mint-Pomegranate Pesto
Charred Broccoli Whipped Feta, Green Harissa
Brussels Sprouts Pancetta Vinaigrette, Pickled Red Onion
All menu items are subject to change based on seasonality and availability.
Coppetta, “Italian Sundae”
Vanilla & Pistachio Gelato, Chocolate Crunch, Butterscotch, Fudge Sauce
Affogato
Vanilla Gelato, Espresso
Zeppole
Chocolate Hazelnut Fudge, Pistachio Ice Cream
Pineapple Financier
Rum Caramel, Vanilla Gelato, Brown Butter Crumb
Butterscotch Pot de Crème
Salted Caramel
Cocktails $6
Primavera Fever
Blanco Tequila, Elderflower, Fresh Lime
Pecan Old Fashioned
Cathead Pecan, Orange Bitters, Cherry
Vesper
London Dry Gin, Vodka, Cocchi Americano, Lemon
Classic Manhattan
Bourbon, Sweet Vermouth, Bitters
Lavender French 75
Gin, Lemon, Lavender, Prosecco
Honeysuckle Spritz
Cathead Honeysuckle, Blood Orange, Prosecco Rosé
Snacks
Fried Calamari $7
Chili Pepper, Parsley, Lemon
Brussels Sprouts $5
Pancetta Vinaigrette, Pickled Red Onions
Charred Broccoli $5
Whipped Feta, Green Harissa
Fried Artichoke $7
Lemon-caper Aioli, Gremolata
Fried Cauliflower $5
Romesco
Pastas $9
Cacio E Pepe
Black Pepper, Parmesan
Carbonara Pasta
Bacon, Parmesan, Egg
Aglio Olio e Peperoncino
Garlic, Olive Oil, Calabrian Chiles
Amatriciana
Tomatoes, Guanciale, Red Pepper, Parmesan
House Wines $6
Classic Cocktails $6
Beer $4
Available on February 14, 2020
FIRST COURSE
Caesar Salad
Kale, Brussels Sprouts, Charred Broccoli, Breadcrumbs, Pecorino
or
Poached Shrimp
Hearts of Palm, Avocado, Citrus, Chili-Mint-Caper Vinaigrette
SECOND COURSE
Fettuccine
Cacio e Pepe, Fava Bean
or
Gemelli
Octopus, Tomato Sugo, Breadcrumbs
THIRD COURSE
Shortrib
Polenta, Mushroom, Chianti Jus
or
Grilled Redfish
Clams, Sardinian Couscous, Sauce Americaine
DESSERT
Strawberry-Lemon Tart, Pistachio, Basil
or
Coppetta, “Italian Sundae”
Vanilla & Pistachio Gelato, Chocolate Crunch, Butterscotch, Fudge Sauce
$67 per person (tax & gratuity are not included). Meal cannot be split.
Our newly renovated dining room is the perfect backdrop for any get-together. From a formal rehearsal dinner to a casual business lunch, we can accommodate just about any request. 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.
HAPPY HOUR
MON-THURS 4PM-6PM
DINNER
MON-SAT 5PM-10PM
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
Dinner » Mon-Sat 5pm-10pm
ONLINE RESERVATIONS:
AVO (166444), New Orleans / Louisiana Reservations
Prefer to make your reservation via phone? Call 504.509.6550