September 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.
Robin enjoys her Birthday Dinner!
We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.
The open kitchen area.
How about a
Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!
Yummers, but drink it slow!
A good white wine goes with seafood.
Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy
Potato, Leek and Fennel Soup
Robin had this really very good soup as an appetizer.
I had a very good –
Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams
Robin had this and the clams were so very fresh – gout la mer!
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce
I had this and basically, I would get it agin. But I did not get much lobster flavor.
Robin’s Birthday Cake. Kerry had this done for her.
espresso lady fingers, Grand Marnier and orange zest
I finished with a
Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts