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Avanti Ristorante

2720 McKinney Ave.
Dallas, TX 75204
Best Of


  • Lunch Mon-Fri 11am-2pm Dinner Sun-Wed 5pm-10pm, Thurs-Sat 5pm-11pm
  • $$$
  • Lunch, Dinner, Late Night
  • Full bar
  • Catering, Patio/Sidewalk Dining, Private Party, Takeout
  • Valet Parking
  • Reservations Recommended, Reservations Accepted
Owner Jack Ekhtiar's small restaurant is a place where hip meets classic. Dark wood frames live jazz. Rustic Mediterranean fare, predominately Northern and Southern Italian, is presented elegantly. Among the examples are farfalle carbonara, a 6-ounce Brazilian lobster tail over spinach linguini alfredo and shrimp as well as carpaccio Avanti with white truffle oil. On weekends, revelers can enjoy the Moonlight Breakfast from midnight-3 am. During that seating, guests can request the signature Avanti Omelet (Italian sausage, mushrooms, green peppers and feta cheese) alongside escargot Chablisien, which is sautéed in garlic, vine-ripened tomatoes and mushrooms, then tossed with angel hair pasta, for the fancy-pants partier.

Related Stories (4)

  • Wedding Proposals: The Dark Side
    Tuesday, February 12, 2013 at 3:24 p.m. by Megan Morris

    Take another little piece of it now, baby.The white cloth drapes perfectly on the specially reserved table; the candles are lit; the staff anxiously waits in the back with the ring strategically placed on a silver platter surrounded...

  • Stayin' Alive
    Thursday, October 17, 2002 at 4 a.m. by Mark Stuertz

    At this point on the dining timeline, Avanti Ristorante is perhaps better known for its longevity than its food. After all, more than a handful of restaurants execute its brand of Nor-Ital Mediterranean fare, often with better resul...

  • Last stand
    Thursday, September 28, 2000 at 4 a.m. by Mark Stuertz

    It seems like the departure rumors have been around longer than she has. But after more than four accolade-studded years as executive chef and general manager at Laurels atop the Westin Park Central, Daniel Custer is pulling out of ...

  • Hot Dish
    Thursday, December 15, 1994 at 3 a.m. by Mary Brown Malouf

    It's getting to be that time of year when partygoers start working overtime, often covering several invitations in a single night, not to mention a limited number of days between now and New Year's to hit the clubs. End your night o...


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