When we first reported a week and a half ago that the former Café Revo in the Luna Park business district is being turned into a new restaurant called Avalon, we promised to pursue more information. And here it is; proprietor Deborah Breuler agreed to answer a few questions via e-mail:
BACKGROUND? “I was managing partner/Executive chef at Maggiano’s in Bellevue. I worked for them for ten years both here and L.A. Thomas and I both come from restaurant backgrounds. We met in Chicago while we were both working for Rick Bayless and Susan Goss in their American Regional Restaurant Zinfandel. I have opened 6 restaurants for other people; this will be my first as an owner.”
AVALON’S FOOD: “We will be focused on Pacific Northwest products with influences from the Mediterranean. I particularly love the foods of Morocco, Spain, France, and Italy. Some examples of that would be a Serrano ham, grilled pear with hazelnut mascarpone bruschetta, or lamb shank with prunes and almonds over blue bird grains emmer farro. Semolina lemon tart with whipped cream fraiche.”
WHICH MEALS? “Dinner for now and brunch on Saturday and Sunday.”
LOCALLY SOURCED? “We will use local when possible, Sheppard’s grain wheat is one example of a product I love to cook with. All our vendors we have chosen so far have been small, locally owned businesses. …I will make all our desserts in house. I’m a fan of Husky Deli ice cream. I also love Full Tilt.”
BEVERAGES? “Full bar, fun cocktails and specialty drinks, Washington wines, three local beers on tap.”
CHANGING THE DECOR? “We will paint and warm the room up with new curtains, new art. We won’t touch the beautiful reclaimed wood bar.”
LOCAL TIES: “I grew up here in West Seattle as a child, moved to the suburbs, Auburn/Kent area. I left to go to culinary school in San Francisco and moved back to West Seattle 5 years ago to raise my kids and be near my family. My sister has been at Northwest Art and Frame for 12 years. My Mom lives at High Point.”
BUYING REVO AFTER IT CLOSED: “We were working with a broker (I only wanted to open a restaurant in West Seattle) and had looked at a couple of places. We had looked at Revo once a couple of months back.”
OPTIMISM ABOUT OPENING A RESTAURANT IN A CHALLENGING ECONOMIC CLIMATE? “My philosophy is simple, but not easy. Provide great food, great service and try not to be everything to everybody. Our intent is to be inviting and relevant to the West Seattle community.”
HIRING? “We will always be looking for good people.”
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