Italian cooking built on the backbone of Oregon's absurd produce. The pasta is handmade, the vegetables are treated with the reverence usually reserved for prime cuts, and the room — a converted warehouse with soaring ceilings and an open kitchen — hums with a confident energy. Ava Gene's doesn't try to be Rome. It tries to be the best version of what Italian food can become in the Pacific Northwest.
Insider tip
Start with whatever raw vegetable plate they're running — it changes daily and it's always a showcase. The cacio e pepe is a benchmark.
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