“Roman-inspired menu highlights the best produce and meats raised by local farmers and ranchers in the Pacific Northwest. We believe that eating seasonal foods is not only the most ethical and sustainable choice, it is also the best-tasting choice.”

Spring cavatelli with foraged mushrooms and local brassicas; pasta made with house-milled grain.

Ava Gene’s brings all the pieces together with excellence food, professional service, and a sustainable kitchen approach. It speaks loudly that the menu always features a bio of one of the restaurant’s producers and puts their farming partners right by their side.

“I used to judge a chef by the way he or she roasted a chicken. But now that farm-to-table is the standard, it’s more about what they can do with a carrot. At the trattoria-inspired Ava Gene’s ... green-thumb cuisine becomes masterful.” –Andrew Knowlton, bon appétit