Avalon Restaurant Info and Reviews – West Chester Restaurants on WC Dish

This romantic byo is quite a memorable dining experience. Chef Kiser recreates his menu four times a year using only the freshest seasonal ingredients from Chester County’s local farmers. The atmosphere is great for dates or special occasions. Choose from tastefully fun indoor seating or the tucked-away outdoor garden tables. Voted Best of the Best ‘06, County Lines.

WC Dish recommends: The can’t-go-wrong Three Course Fixed Price Menu for $26 (not available Saturday’s).

5 Reviews So Far Newest First

Jon – Sep 09, 2008

Like usual, people here have such a pathetic life that they need to bring down others with them. I have been to Avalon countless times and have never had a bad meal. This is one of the few places in town that the chef will give you a purple piece of meat when you ask for it rare. The service is excellent, the ambiance is great and the chefs know what they are doing. Excellent place to bring a bottle of red and a date.
Melissa – Aug 08, 2008

5 ladies headed to Avalon after work. We all decided to choose from the Pre-fixed Menu. First course appetizer- the zucchini fries were awesome. Great, lightly fried and garlic dipping sauce. The girls that got a salad for their app were very disappointed. Smallest salad I have ever seen and this was an upgrade (increased price from the pre-fixed menu).
The entrée tasted like diner food. I got the Rainforest tilapia: big portion but smothered in a brown caper gravy sauce that hid the flavor of the fish. I would bet you money that the mashed potatoes were instant. Girls that got the chicken stuffed with ham and cheese were disappointed too. Dry chicken that was on the bone and hardly any cheese/ham. The best entre was the shrimp ceasar salad… but how hard is it to mess up a caesar salad?
Dessert was the worst. I paid for an pre-fixed upgrade for the chocolate molten cake. Definitely a frozen pre-packaged cake that was tossed in the oven for 2 mins. I only ate two bites. The terra masu was also a frozen dessert, dry and unsatisfying.

During out entire meal only two other tables were seated and it was Thursday night at 6:30! Empty! Do you think it could it be the food????
Mike B. – Feb 05, 2008

Ok. Short and Sweet. Visited on 2/2/08.

Service - My only complaint. While the server was polite and attentive at times, overall I felt it was uneven. Fact that new menu was on tap was not explained to us, but to other tables. Our salad course seemed to go missing and was not served for ~40 minutes after appetizer. Nice touch of bringing two to make up for delay though. Dinner came shortly after salad. Real quick. Then we were all but forgotten during dessert when some local celebrities were sat next to us. Request for a refill on coffee was ignored.

Food - Excellent for everything but dessert. Antipasti was delicous and the small was enough for two. Especially liked the marinated calamari salad. Salads (grilled romaine hearts) were a big winner, making the wait worth it. Interesting take on croutons. Dinners (pasta with pancetta, and mahi-mahi dish) were both satisfying. Portions were generous without being overfilling. Dessert was run-of-the-mill (molten chocolate cake, and apple cobbler). To me, they were average at best and pricey.
Lindsay – Nov 18, 2007

Called the restaurant at 7:35 on a thursday night to see if i could come in for dinner, the person on the phone told me “im sorry our chef just went home”. what?!?!?!
Brez – Aug 19, 2007

Dined with a group of 6 at Avalon last night on the back patio, which is surprisingly big and beautiful!

For appetizer, the Fresh exotic Mushroom Mix was good - more mix than mushroom but flanked with two goat cheese fritters which were very tasty.

The Certified Angus Flat Iron Steak & Salsa Verde was very nice presentation - potatoes, fire roasted corn and the salsa verde complemented the steak, which was done medium rare since the chef recommended it this way.

Important note - the food here deserves a good wine - so BYO!

Review Guidelines

Be Respectful. Do you kiss your mother with that mouth?: Although the old saying, "If you can't say anything nice, don't say anything at all," is swell, we encourage constructive feedback (ie, be polite), and recommend backing-up your comments with evidence/witnesses.
Be Honest. Look where it got Abe Lincoln. Well, before the evening at the theater.: We don't recommend complaining just for the sake of it (see number 1), but if you have a legitimate comment, it should be shared. Also, don't hesitate to disagree with other comments, even if your opinion is in the minority. If patrons aren't honest about their experiences, restaurants won't know that there is room for improvement. And there always is.
Be Specific. "The food was good" doesn't cut it.: Each dining experience is unique, so if a dining experience moves you in any way, by all means, share the details. Choose the sensory details that impacted your experience the most and describe them in your postings. Other foodies will gobble it up—literally.
Be Concise. 'Nuf said.: What? We thought it was pretty clear the first time.
Be Helpful. Sort of like how the elves and reindeer help Santa.: Will what you have to say improve the restaurant's ability to provide impeccable service and improve the dining experience for others (again, see number 1)? If so... help away.
Show a Little Pride. No Jane or John Does please.: If you are too embarrassed to put your name as the commenter, you probably should re-evaluate your comments (you know the drill... see number 1). If you have sensitive information that you feel needs to be passed along, please use your best judgment and e-mail it to us to avoid public posting. We don't want you to have any post-post regrets.
Don't Name Names. Let's not get too personal here.: We know you want to share your experiences, both good and bad, but this isn't the place to publicly condemn or praise individual people. Feel free to comment on "the service", "the chef", or "the staff", but any positive or negative mention of specific names will be moderated.

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