San Diego Reader: Sneak Peek: AVANT
by Brandon Hernández
May 30, 2013 | San Diego Reader
Chef Nicolas Bour’s classic European technique and Mediterranean-meets-SoCal touches figure to make AVANT’s offerings discernible from others employing the local, sustainable model. Even if they don’t, there’ll be something completely unique to San Diego County at AVANT—mustard on tap. The restaurant’s bar will be equipped with two taps serving a house mustard and rotating flavored mustard crafted by Bour. AVANT is one of only three restaurants in the world equipped to provide this value-added component…
The book on AVANT has yet to be written, but the mustard-smudged foreword is promising.