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From Left: Brûlée Bakery’s Lila Colello (Courtesy of Brûlée Bakery), Avenue Kitchen’s Gregory Smith
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After a successful gluten-free pop-up at Tango Restaurant in October, chef Lila Colello is taking her Brûlée Bakery show on the road again with two nights of gluten-free, four-course dinners at Avenue Kitchen. The first pop-up dinner will take place at the Glen Mills location (509 Wilmington West Chester Pike) on Jan. 14. The Villanova outpost (789 E. Lancaster Ave.) will host a second event on Jan. 28.
The menu includes dishes such as day boat scallops with butternut squash, golden raisin, caper and pine nut; beet and radish salad served with warm pistachio-crusted goat cheese and blood orange vinaigrette; and brown sugar-glazed lamb chops with harissa, cici beans and spinach.
Chef Lila’s outstanding dessert choices include cream puffs three ways—cannoli, Mexican hot chocolate ganache and salted caramel apple creme; lemon olive oil cake served with a raspberry coulis; and chai risotto fritters with cardamom and bourbon-vanilla creme.
This menu will be offered on both dates from 5–10 p.m. and is $45 per person. Supplemental wine pairings are $15 per person. Reservations are required and can be made by calling Glen Mills at (484) 800-8070 and Villanova at (610) 525-3950.
For more information on the menu, please visit Avenue Kitchen’s Facebook page.
