Avec

Description
This nationally acclaimed small-plates spot is tiny, looks like a sauna, has communal seating, doesn't take reservations and is as loud as hell. But it works, and at five years, is still as enticing as it was out of the gates. Food & Wine Best New Chef Koren Grieveson keeps regulars on their toes with seasonal additions like asparagus crostini with red-bean hummus and a cumin-laced salad of arugula, spinach, shaved apples, pickled shallots and pancetta vinaigrette. If you can steer yourself away from stalwarts like chorizo-stuffed dates, go for whatever pops up on the specials blackboard.