D&D London's Avenue restaurant gets relaunch

By Gemma McKenna

Published: 24 February, 2014

D&D's Avenue restaurant in London's St James's Street has relaunched with a makeover to its décor and menu as it brings in American Michael Blizzard as head chef.

The menu now focuses on new American cuisine, thanks to Blizzard, who was formerly of Bar Boulud at the Mandarin Oriental London, The Dirty Habit in Hollingbourne, Kent, and three Michelin-starred Restaurant Daniel from 2004-2006, New York City.

The interiors have been designed by Russell Sage and the menu is inspired by regional American dining with the addition of contemporary cooking techniques.

Avenue lists an extensive range of American wines and its bar stocks cocktails and both British and US craft beers.

Some of the new dishes include corn crab (fried soft shell crab with avocado, arugula and chipotle mayo) and lobster mac (macaroni with chopped lobster and sauce. Desserts include donut holes with cinnamon sugar, Hershey melt and bourbon custard and New York cheesecake with rhubarb and ginger.

Sommelier Andres Ituarte, previously at Lutyens restaurant, offers a wide range of USA and French classics. The list of over 200 wines includes Sine Qua Non, a quirky Californian brand that never produces the same wine twice; Cayuse Bionic Frog, a cult Washington State Syrah; and Diamond Creek, an 'old-school' Californian Cabernet. The restaurant is also pioneering the Coravin wine system, which allows diners the opportunity to taste a variety of prestige wines by the glass or 'pail' at their table, at Avenue's sleek Long Bar or at the decanting station.

The bar also serves a regularly changing list of classic cocktails, inspired by the US prohibition era.

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