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While the Avanti menu is strictly vegetarian, with faux meats and cheese, the steak-and-potatoes crowd will hardly notice or care. Every entrée, appetizer and dessert springs with flavor and heftiness. Is there anything more mainstream than a morning cup of joe washing down crunchy waffles?
VIDEO: Click here to go behind the scenes of our cover photo shoot!See even more Remember that episode of The Simpsons in which Marge nearly has an affair with Jacques the French bowling instructor, and the lothario invites her to brunch, but... More »
?Welcome to the Weekly's list of our 100 Favorite Dishes for 2011! Tune in every day until we get to numero uno! Now, on to the latest entry. . . .The hard-shelled taco is perhaps the worst cliche of ... More »
Avanti Cafe in Costa Mesa underwent a radical renovation a couple of months ago, from a free-for-all veggie-vegan emporium into something more streamlined, more refined. The amazing concoctions of Mar... More »
García figured life in Santa Ana—where she grew up during the 1980s—would’ve gotten better for teenagers when she returned in 2008. She had just released her first novel, Las Niñas, a memoir of growing up in one of the most Latino cities in the... More »
Visit the rest of Orange County's best damn dining guide at ocweekly.com/food, where it says "Where to Eat Now" on the right side of the screen. If there are any bugs with it, e-mail Gustavo at garellano@ocweekly.com with your complaints! DINNER... More »
Avanti changes its cupcakes often, so what you see in the enticing display case is what you get. It doesn't matter, though, because the creations of co-owners/co-chefs Mark Cleveland and Tanya Fuqua never disappoint. The cupcakes here are vegan, which means they are slightly healthier for you than the stuff other folks hawk, but no less delicious. A peanut-butter cupcake sings of halcyon school lunches; the chocolate version slathers palates with a thick, supple frosting and a cupcake... More »
Take a hole-in-the-wall. Bless it with two visionary owners/chefs, Mark Cleveland and Tanya Fuqua, who don't let ego get in the way of running a restaurant. Mix in a menu that changes every three months, daily specials, International Tuesdays (when junior chefs execute excellent three-course stabs at cuisines from Morocco to the Dominican Republic, Bulgaria to Paris), Beer-and-Pizza Wednesdays, and Wine Thursdays. Adhere to a vegetarian/vegan philosophy that demands all ingredients be... More »
Take a hole-in-the-wall. Bless it with two visionary owners/chefs, Mark Cleveland and Tanya Fuqua, who don't let ego get in the way of running a restaurant. Mix in a menu that changes every three months, daily specials, International Tuesdays (when junior chefs execute excellent three-course stabs at cuisines from Morocco to the Dominican Republic, Bulgaria to Paris), Beer-and-Pizza Wednesdays, and Wine Thursdays. Adhere to a vegetarian/vegan philosophy that demands all ingredients be organic and fair-trade. Run a CSA (Community Supported Agriculture) through South Coast Farms that turns your restaurant into a virtual farmers' market every Thursday. And then make dishes every day that are the most inventive and flavorful things in Orange County. Add artists' exhibits, a dessert case, and on-the-premises-created products from hot sauces to pickled guavas, and you have Avanti Café.
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