Thanks to owner/chef John Brandt-Lee’s unadulterated ingredients, composed craftsmanship and Old World ways, Avalon continues to be a place over which foodies pontificate. The ever-changing multitude of courses are served family-style—bold cheese-and-salumi boards, crispy pork belly and baby-meatball antipasti, chicken thighs, goat cheese ravioli, grilled beef cheeks. This much is true: Brandt-Lee is our slow-food king.
312 S. High St., West Chester; (610) 436-4100, avalonrestaurant.net.
