Ava Gene’s is a Roman-inspired restaurant from Executive Chef Joshua McFadden, 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-rolled and house-extruded. A regional Italian wine list, creative cocktail menu and an extensive selection of amari and grappa complement the spirit of the cuisine. The marble bar, chef’s counter and outdoor patio seating are open to walk-in guests each night. Ava Gene’s has been featured by Bon Appetit, Condé Nast Traveler, The New York Times and The Wall Street Journal among others.