Meatier highlights include pork shoulder, flat-iron steak, or a trout Reuben. Vegetarian fare includes spinach and artichoke with Parmesan cream and a frittata oozing with goat cheese. It wasn’t overly spicy, but that was fixed by adding some Michigan-sourced Papa Turts smoked hot sauce. I’m not usually a huge fan of ground turkey, but the flavoring here was excellent. The bread also shows up on a platter with plenty of butter next to a bowl of the soup of the day.ĭuring a visit on one of the season’s first snowy afternoons, the soup was a hearty chili with large hunks of tomatoes and red kidney beans. While you could live by bread alone, it’s the basis for many dishes, including an amazing Avocado Toast layered with tahini, smashed avocado, thinly curled cucumbers, lime, and chili flakes.
Do good.” motto pervades the place, from the bright décor to the disposition of the employees delivering your order. After you place your order, take a number and find a table or a spot among the stools along a coffee bar or on the Woodward window side. The Woodward location has the most extensive menu, listed on large chalkboards.
#Avalon cafe and biscuit bar plus#
Today, Avalon bakery’s mini-empire includes the original Willis location, plus a “bake house” on Detroit’s east side, a spot in Detroit Metro Airport’s McNamara Terminal, a café and “biscuit bar” in New Center, and cafés in Ann Arbor and on Woodward Ave. The so-called “early adopters” at Avalon persevered, and the place began to thrive, helping spur the neighborhood’s transition to become Midtown. We’d take our kids there for a Saturday treat, plus a “rocket ship” bread (baguettes), scallion dill, or - if they hadn’t run out already - a loaf of their Greektown olive to take home. The community-minded business adopted a “triple-bottom-line” model focused on “earth, community, and employees.” They did their own recycling, used organic flour, and started purchasing locally grown foods whenever possible.Īvalon’s family-friendly atmosphere was also fun. Back in 1997, Jackie Victor and Ann Perrault opened Avalon bakery on a gritty stretch of West Willis in the Cass Corridor.
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