Vin48, Avon’s delicious, dynamic hotspot

What makes something a classic? Is it longevity? A loyal and dedicated following? An ability to put a new spin on recognizable standards while offering fresh creations? If any — or all — of these are true, then Vin48 has firmly established itself as a steadfast classic in Avon. Large windows afford fantastic views of the surrounding mountains, and the soft lighting and comfortable seating make it the perfect place to enjoy a romantic dinner or a night out with friends. In the long, lazy summer months, the spacious outdoor patio is perfect for sipping cocktails and enjoying the alpenglow over the mountains.

Chef Tim McCaw is closing in on his second year at Vin, and continues to run a consistent, passionate, detail-oriented kitchen, thanks in part to his decades in the business. With help from creative Sous Chef Ryan Champion, the culinary experience is above and beyond. In the front of the house, General Manager Dana Gerimonte inspires the team with his vast hospitality experience.

Offering an unforgettable dining experience that combines a creative menu with an inviting ambiance, the menu reflects the chefs’ passion for locally sourced ingredients. Small and large plates featuring an eclectic mix of rustic, modern cuisine from wood-fired steak and seafood to poultry and vegetables. Each ingredient is carefully selected and thoughtfully crafted to create a harmonious balance of flavors and textures in a rich, complex — yet comfortable — approach.

Take, for example, the roasted baby beets. Presented with compressed watermelon, whipped goat cheese and basil oil, this plate tastes like summer feels. Bright and colorful, earthy and cool, one bite evokes the exhilaration of an alpine climb. Want that feeling in a cocktail? Try the sotol verde, a refreshing concoction made from sotol, a shrub also known as the “desert spoon,” that provides a funky, grassy flavor to the spirit.

Wine Director Greg Eynon has carefully curated a list of small, family-owned producers with 450 bottle  selections.

Support Local Journalism

Donate

Ready to dig in? Small plates are a fantastic way to create a tasting course of McCaw’s creations. Searching for a bit of Southern comfort? Try the chicken-fried quail. This elevated take on Nashville hot chicken is citrusy, spicy riff of perfect proportion. Cephalopods are stars on many menus this summer and Vin48’s octopus salad is a standout. Poached instead of fried, this octopus offering is tangy and refreshing — you’d be forgiven for imagining yourself near the Aegean rather than Avon. For those with a bit more appetite, the large plates are perfect — pick your protein (chicken, pork, steak, salmon) and revel in the just-picked herbs and savory sides that accompany them. Of course, it takes more than just tasty food to make a location a classic. For 15 years Vin48 has provided exceptional service, creative, exciting cuisine and perfectly paired, potent potables. Visit and any night can become an unforgettable experience.