Excellent service and great food. David great manager here for the restaurant. I highly recommend…read moregoing here

We had a fantastic dinner at Grandville on Beverly, and the service made the night even better. Our…read morehostess, Cameron, made us feel welcome right away, and the manager, Jacklyn, came by and made sure we were doing great and added to the warm experience. Our waiter, Victor, was attentive and friendly throughout the meal. The food was excellent--our favorites were the skirt steak and the salmon. The mac and cheese was truly to die for. We also finished the meal with amazing desserts, including the lemon dessert and a caramel dessert, both of which were outstanding. To top it all off, the coffees were great at the end of dinner. We'll definitely be back!

I fell in love at first sight, modern, well lit and decor was very chic…read more I had the fish and my husband the ceviche, both were delicious. We finished every bite. We had to try the 3 leches cake and we were not disappointed. Excellent, one of the best tres leches I have ever had. We got lucky and received a complimentary tiramisu, well you can see why I fell in love with this place. The tiramisu was to die for. Judge yourself, but I assure you, you won't be disappointed. Great service! *****

My meal It arrived like a quiet promise: a butterflied whole fish laid flat on a white plate, skin…read morebronzed and whisper‑crisp from a hot grill while the flesh beneath gleamed, flaking in neat, almost translucent ribbons--an immediate lesson in restraint. The first bite gives you that textbook contrast chefs chase: a thin, savory Maillard snap, then cool, silky flesh that still tastes of the sea rather than smoke, which tells me it was hit hard over heat to render the skin and pulled off at the precise moment before the proteins tightened. Grilled lemon halves, their edges caramelized, are doing real work here--squeezes of that charred citrus cut through the fish's natural oiliness--while the thin ribbons of pickled red onion and peppery microgreens supply the bright, acidic punctuation that keeps the palate moving. Slices of avocado act as a soft, creamy foil, lengthening the finish without smothering the fish, and the halved cherry‑tomato salad looks lightly dressed so you get clean sweetness and a crisp counterpoint rather than a soggy, overdressed side. From a technical standpoint I appreciate the fundamentals: even scoring or oiling of the skin to prevent sticking, careful timing so the flakes separate cleanly, and a sparing hand with seasoning so the brine of the fish isn't lost under salt or heavy sauces. Many places feel compelled to gild seafood with every trendy condiment; here, the restraint is refreshing and, frankly, rarer than it should be. Service matched the cooking: friendly, knowledgeable, and happy to steer us through the menu with solid recommendations, which matters when a kitchen is doing delicious things well. The restaurant itself is calm and clean, a peaceful setting with a bar that lets the food speak, and last time I was there they were in the process of securing a beer and wine license--good news, because this kind of balanced, grill‑forward cooking benefits from a thoughtful pour. In short, this meal stands out because it trusts the ingredient: confident grilling, smart acid, and honest accompaniments that clarify rather than compete, leaving you satisfied and already thinking about the next visit. As for the house-made salsa: stainless ramekins on a white plate, each with its own tiny spoon - bright yellow emulsion, lacquered dark reduction, smoky-red chile purée, and a chunky herb relish. The emulsion is silky and tangy, perfect for cutting fat; the dark sauce is sticky, umami-forward and built to cling; the red one carries smoke on oil and is medium-hot; the relish snaps with fresh acid and crunch. Important heads-up: one of these is a ghost-pepper style salsa - extremely spicy, slow-building and long-lingering, so use it as a finish, not a dunk. Execution is tidy: no broken emulsion, measured viscosities, portioned so flavors don't bleed - practical, disciplined work. In an era of one-trick "house sauce" laziness, this quartet gives you tools, not excuses, and it elevates whatever's on the grill without stealing the show. I'll definitely be back here!

Love the atmosphere and the food was amazing. Our server Alleck's recommendations were spot on…read more Made our experience that much more enjoyable. Will definitely be coming back.

Beautiful restaurant, even better food…read more We had a bit of decision paralysis when seeing the menu, but the waitress talked us through a few menu items and gave some recommendations. They were all amazing! Will definitely recommend to others and go back ourselves.

Connie & Ted's (YELP)…read more ~ 1/2 Lobster Roll (hot) -- as opposed to cold, the bartender said hot is better. Small but packed with plump succulent lobster. Butter-basked the texture is sooo good. 4 solid bites of heaven. Bun is a little cracker in terms of bread (10/10) ~ Calamari -- Small, crispy... juicy on the inside but the breading lacks flavor and seasoning. The cocktail sauce and aioli helps but doesn't save it. Wouldn't order again. (3/5) ~ Cocktail Sauce -- A lil bit ketchup, a lil bit spicy. (4/5) ~ ORANGE SAUCE -- "Figueroa Sauce" ~ SAFFRON AOILI -- Looks lemony, great for seafood, (5/5) ~ MUSSELS -- Soft texture, full of flavor. Slight bitter mussel taste. Good but prob wouldn't get again. (4/5)

Firstly, I've wanted to go here for years and years but always made excuses - another spot looked…read morebetter in the moment, this was too far away, I'm not in the mood for seafood, etc. So when I heard they were closing their doors for good, I did what anyone would do- I made a reservation for a Saturday night and made a date night out of it :) We arrived within 5 minutes of the reservation time and were checked in at the host desk. Another 5 minutes later and we were seated. It took a while for a server to get to our table and when he did, I think he was upset he had to be at work? Or maybe it was us- but we had just been sat and didn't say any words? He was not the kindest or the most hospitable server. In fact, our food runner gave more warmth than he did. After he took our food orders, I don't recall him even coming back to the table other than to drop off the bill. If he had come back, we would have asked for another round of cocktails and another bottle of mineral water... but he did not, so we did not. Our appetizer dishes stayed on the table after being done with them and even *through* our main courses. So at the end, there was a massive amount of dishes on the table to be cleared. What was particularly annoying was watching how the other servers nearby were interacting with their tables. One even had to break the news to the diners that they were closing and as he did, he seemed genuinely sad over the shared moment but also very lively and that he wanted to be there. I wish he was our server :( I was interested in desserts or finishing with something sweet, but the thought of being ignored for a while longer was too much. I had ice cream at home. We left and quickly made our way into the awaiting Uber.

My love for specialty gourmet markets was spiked today at this beautiful establishment with the…read moremost engaging employees who are so passionate about working here! They have so many different types of mustards and salts and I was so excited about all the truffle products here. It's a great experience shopping here and I met some interesting people standing in line.

I usually don't like writing reviews especially bad ones. But me and my mother came into the shop…read moreexpecting to be welcomed and we were just looking around. As we are looking around I see that one of the workers (an older lady) was following us. I would assume she was going to ask us if we needed anything but she didn't. She just looked at what we were grabbing and assuming we were going to steal? The whole interaction was uncomfortable especially my mom being there. I didn't want my mom to think she was being racist or profiling us so I told let's leave. Really wished we were treated in a proper manner or told why we were being stalked by your employee.

Mocha latter was great !…read more We enjoyed the Brussels as is and the Mac and cheese as is (though minus the garnish for me). The artichoke leaves were great for everyone, but to much things on it for me. I got the waffles again and am happy with my decision. Thank you Service is lovely and ambiance for Sunday brunch was great. Not loud. Such a bonus. Most needs improvement: the bathroom.

My husband, I used to frequent this in Covid - unfortunately, not only has the food gone down and…read morequality. The service also followed. There's a lot on the menu, but there are only a few things that really stand out. Unfortunately not everything is wonderful on the menu. The drinks are 5/10 they are not very generous with them since they are in such small glasses - this was another negative. Overall, this is a mediocre restaurant that tries to help you think they're going over and beyond for you, but they're really not far better places to eat on the west side and this would not be one of them we room set up that makes the ambience not that comfortable. It's great that they're a family or company. I just don't think minor should be making my drinks. For that reason I won't be coming back.

From the outside on the street level, it doesn't look like much is happening here but wait until…read moreyou have the food..... Really great food. Everything is vegan and there were a lot of options you can make gluten free. We rave about this place often. Even our waiter was really nice and helpful. Good vibes all around. Though it is on the pricier side, it's so worth it. Also very decent wine selection *mwah*

The food is amazing. From the potato edge appetizers-HIGLY RECOMMEND to the Caprese salad (the…read morecashew mozzarella is divine) Every entree was delicious, large in quantity, and even tasted wonderful the next day too. Excellent vegan food even for the non vegan.

I have been to Avra several times. I enjoy the ambiance and the food…read more The service was good too. I had a Greek salad and the chicken, also fried eggplant with a cucumber and sour cream sauce which I think is called tzatziki. I Greek and Middle East cuisine.

Avra was not the worst Greek restaurant I have visited, but several dishes were among the weakest…read moreversions of Greek classics I have encountered--and I have tried many Greek eateries. This was my second visit. The space is airy and pleasant, the cocktails are solid, and a few dishes stood out. The lamb chops were plump and juicy despite being slightly overcooked. On a prior visit, the Greek salad featured fresh, flavorful tomatoes and generous feta. Dessert--the olive oil cake with lemon chantilly--was excellent. However, the shortcomings were notable. The lemon potatoes lacked the expected citrus tang, the chicken was moist but nearly flavorless, and the sautéed spinach was bland. Most disappointing was the "saganaki," which arrived as two triangular pieces of cheese wrapped in pastry rather than the traditional flambéed preparation with ouzo and lemon. Service was friendly but inconsistent. Items were forgotten, cocktails were incorrect, and our initial server--who left mid-shift--engaged in upselling without clear disclosure (for example, offering only still or sparkling water without mentioning complimentary filtered water, and stating she would add a fourth lamb chop since we were sharing, only afterward noting the extra charge). Overall, despite a pleasant setting and a few well-executed dishes, the uneven cooking, disappointing takes on Greek classics, and opaque upselling leave Avra at two stars for me.