Avec

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The long bar and communal tables at this rustic, cedar-lined wine bar are always packed, whether it's a Monday night or Saturday night. The menu is filled with Mediterranean cuisine inspired by the flavors of coast Spain, France and Italy. At the helm is Chef Koren Grieveson, who spent five years as sous chef under Paul Kahan at Blackbird, cooking up sharable favorites like the chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce, and focaccia with taleggio cheese, fresh herbs and truffle oil. There's also a cheese cave with a collection of artisan cheeses, and an impressive lineup of craft beer for those who don't drink wine. Avec launched brunch in July 2013, serving up Spanish French Toast and baked eggs with amatriciana, among other items.