Fine Dining in Avon
My wife and I moved to Avon only a year ago and, quite frankly, we miss the plethora of excellent and varied restaurants available to us in the Chicago area. On impulse while driving by Bosc a couple of months ago, we had dinner there for the first time and were very pleasantly surprised to discover that is a fine dining restaurant. We had time for only a light dinner of appetizers and wine flights, but loved the crabcakes, which were served with mustard and a deliciously sweet balsamic vinegar. Our server, Erica, was prompt and knowledgeable, providing perfectly paced service. On the down side, we were disappointed by the not very flavorful cream of mushroom soup and the unavailability of the foie gras appetizer, even though it appeared on the menu.

We returned to Bosc for a second dinner with two other couples a couple of days after Christmas. We were lucky to again have Erica as our server. After we were seated, she immediately told us that she was in the middle of a service to another table and begged our pardon for a longer than normal wait for initial service. When she returned only a very short time later, we asked for a wine recommendation and she had the sommelier stop by our table. He recommended the 2002 Argyle Nuthouse Pinot Noir, of which he decanted two bottles for us and which is absolutely delicious. I had the crabcake appetizer, which was as good as I remembered, and the sea scallops, which were simply pan seared and very flavorful. My wife had the duck breast cooked medium rare and she thought it was terrific. On the down side once again was the unavailability of the foie gras appetizer, even though it still remained on the menu.

I have given Bosc a rating of 4 for ambiance because, although the decor is terrific, the lighting is kept at a much lower level than I prefer.

Final note: My wife and I left Chicago in the nick of time, just before the city council passed its ridiculous ban on the sale of foie gras. I would hate to find that Connecticut has followed suit in either regulation or spirit. We will certainly return to Bosc to check on its fortitude and resolve in keeping foie gras on its menu. Perhaps it could do as some Chicago restaurants have done and begin serving "duck liver", instead of foie gras.    [18 Jan 2007 19:19:05]

Food:    Service:    Ambiance:    Overall: 

     ­PECo412, Avon, CT