Home @ 15 Jan 2008 06:29 pm by Christina Waters
Once again, Avanti scores a direct hit - this time the kitchen won us over with a lunch special of 
braised pork (pastured pork from TLC Ranch, butchered at the restaurant), golden chanterelles and tumescent, gravity-defying gnocchi.
The pork surrendered upon impact, the chanterelles were blatantly addictive, the gnocchi were perfect and the whole thing was bathed in meat juices and topped with a few, choice bitter greens.
This is food worth getting out of bed for. More and more restaurants are using this incredibly delicious, humanely raised, organic pork raised in south Santa Cruz County by Jim Dunlop - and also available at your favorite local farmers market.
Christina’s comments could not be better said. This meal was a masterpiece. The owner suggested a Burgundy that was perfect with the Pork.
A friend of mine and I had lunch at Avanti’s the afternoon this was on the Special Menu.
This was the most amazing dish I’ve had in at least a couple of years. I just hope that the owner makes this a regular item. Another of my favorites is their Chicken Cacciatore in a rich red wine sauce. It is served with the creamiest Polenta I’ve ever tasted.
Paul
Pork loves pinot noir!