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Ava Genes is a Roman-inspired restaurant from Executive Chef/Partner Joshua McFadden and his culinary team, with an emphasis on the best local produce and meats grown and raised by Pacific Northwest farmers and ranchers. Pastas are made from regional grains, hand-made and house-extruded. A regional Italian wine list complements the spirit of the cuisine, recognized for its laser focus by Wine Enthusiast as one of Americas 100 Best Wine Restaurants every year since opening in 2013. A creative cocktail menu and extensive selection of amari and grappa are served from the marble bar, which along with the chefs counter open to walk-in guests each night. The restaurants outdoor patio seating is open from May-September. Ava Genes was named #5 Best New Restaurant in America by Bon Appétit magazine shortly after opening, and has since been featured by Condé Nast Traveler, Lucky Peach, The New York Times, Food & Wine, Sunset, and The Wall Street Journal, among others. Ava Genes menu features a rotating selection of classic Italian nightly specials, such as sugo on Sunday, meatballs on Monday, and a fish fry on Friday. In the summer of 2016, Joshua McFadden and partner Luke Dirks formed Submarine Hospitality, acquired ownership of Ava Genes, and opened their second restaurant, Tusk. Ava Genes is open nightly, and reservations for the dining room are taken in advance.
