AVO runs a 100% plant-based menu — no meat, dairy, eggs, or honey anywhere on it — built from ingredients sourced through relationships with local vendors: Greener Roots Farm, Urban Sprout, Cheekee Farm, and Deason Farm for produce, Village Bakery and Urban Sprouts for bread, OSA Cold Brew for coffee, Walker Brothers for kombucha, and Henosis Mushrooms for mushrooms. Gluten-free options are marked throughout, and a handful of raw dishes round out the menu, including a Chocolate Avocado Tart made without any ingredient heated past 118°F.
The walnut burger, nachos, and dan dan noodles have become the dishes regulars point to first, and the kitchen's house-made sauces — Beet Ketchup, Walnut Caesar, Coconut Queso, Ranch, and Peanut Sauce — draw enough of a following that AVO now bottles and sells them by the jar.
As an independent restaurant, AVO frames sustainability and community support as part of how it operates, backing local nonprofit initiatives alongside its day-to-day service.
The walnut burger, nachos, and dan dan noodles have become the dishes regulars point to first, and the kitchen's house-made sauces — Beet Ketchup, Walnut Caesar, Coconut Queso, Ranch, and Peanut Sauce — draw enough of a following that AVO now bottles and sells them by the jar.
As an independent restaurant, AVO frames sustainability and community support as part of how it operates, backing local nonprofit initiatives alongside its day-to-day service.