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After several months of plywood, nails and hardhats, the construction is complete, the dust has cleared and Rancho’s Bernardo Inn’s new restaurant Avant is open for business. The fresh 6,500-square-foot eatery features a variety of indoor and outdoor dining areas. Belly up to the large central bar and savor house-infused cocktails, craft drafts and wines paired with custom charcuterie plates sliced to order and served with artisan mustards on tap.
In the semi-formal dining room, or out on the spacious patio enjoy Executive Chef Nicolas Bour’s seasonal menu boasting farm-fresh produce like the Chef’s Daily Preparation, a plate of 12 different vegetables grown on property. Other light fare standouts include a red quinoa and avocado salad mingled with stone fruit in elderflower vinaigrette. Heartier highlights include vintage sirloin steak, seared big eye tuna and Sonoma duck breast.
In addition to wining and dining, the restaurant offers a series of unique, hands-on culinary experiences in the Avant Kitchen. The intimate space holds up to 12 guests and serves as the restaurant’s private demonstration kitchen where lessons on wine pairings, mixology course and cooking classes are taught. Events are held every Thursday evening throughout the month of October and include a garden tour with three-course meal on August 22nd, a mixology class with food pairings on August 29th and chef-led lesson on preparing whole roasted suckling pig on September 26th.
For more information on restaurant hours and special events visit: