Ava Gene's

Top 1% of restaurants in Portland, Oregon
8/10

10 expert reviews

“This Division Street Italian restaurant, which is owned by the same team as Tusk, mills their own flour on-site for their five daily pastas, each of which are great and worth trying.”

– The Infatuation

Gayot Gayot
15.0
"Ava Gene's has maintained its foodie reputation and remains one of the few Portland establishments requiring an advance reservation." Full review
Fodor's Fodor's
"Chef Joshua McFadden draws on regional, home-style recipes from throughout Italy, but focuses on local produce." Full review
Condé Nast Traveler Condé Nast Traveler
"Chef Joshua McFadden elevates the humble vegetable at his obsessively seasonal trattoria with standout dishes like a celery and sunchoke salad with Parmesan cheese, lemon, and almonds." Full review
Zagat Zagat
"This resident of Richmond’s ‘restaurant row’ provides “a unique experience for foodies” with its pricey but “mind-blowing” presentations of seasonal, old-world Italian cuisine." Full review
goop goop
"With its warmly-lit ambiance, intimate seating, and extensive list of regional Italian wine, amari, and grappa, Ava Gene’s makes an ideal date spot." Full review
On the Grid On the Grid
"Sure, a lot of Portland restaurants take advantage of the abundance of local producers putting out quality ingredients, but Chef Joshua McFadden really lets these amazing ingredients steer the ship." Full review
Bon Appétit Bon Appétit
"The vegetables you’ll dream about (seriously)." Full review
Travel + Leisure Travel + Leisure
"Large groups can order from a family-style menu, which starts with fritti misti and features fusilli or cavatelli with sausage, misticanza, and burrata." Full review
Frommer's Frommer's
"The "Roman-inspired" menu at Ava Gene's delves deep into the bounty of Northwest meats and vegetables, with crusty breads, liquid gold olive oils, and a tripe stew worthy of the Old Country. " Full review
i
Try the cauliflower grilled over an open fire with chiles and tonnato sauce, or the tagliatelle al carbonara with duck egg and prosciutto.


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