City Paper’s Adam Erace dines upstairs and down at Avance. He finds plenty to like on both floors but falls in love with the bar and burger.
The bar is also where you’ll find my favorite thing at Avance. Garnished with onion marmalade, harissa mayo and feta, the perfectly cooked Border Springs lamb burger arrives on a bronzed, sesame seed-speckled potato bun, part of the restaurant’s extraordinary bread program. It is the finest burger I have ever eaten. That it’s served at the old Le Bec makes me love it, and Avance, even more.
Out with the old French guard and in with Avance at the former Le Bec-Fin [City Paper]