No, I haven’t transformed into Dr. John Carroll. Heh.
BJ Aberle at Oneproblem has an interesting post about Avanti’s. He still feels the love, but recognizes that those from outside the area just don’t understand the affection. Even acknowledging that relatively minor sacrilege may get BJ lynched by a band of Gondola-wielding brigantes, red sauce frothing at their mouths. Of course I’ll be joining him … and will earn even greater wrath by stating that I don’t think Avanti’s is all that good anymore.
There. I said it. Hang, draw and quarter me.
Perhaps my 14+ years in St. Louis have poisoned my palate (eating Italian food on the Hill will do that), but I just don’t feel the love anymore. It’s still decent food for the price, but I believe the quality of Avanti’s food has gone significantly downhill in the last ten years or so. Am I wrong?
12 responses so far ↓
1
Chef Kevin
// Mar 13, 2007 at 7:33 am
Ah, Knight this is a good question. I’ve heard the Avanti’s debate several times before. I’ve heard things have changed and someone acquainted with the family says no. Either, or, here is my take: Name your restaurant choices in Peoria 10 years ago. Name them now. My point is that whether or not they have changed, the Peoria dining scene has. There are more choices with more ethnic flair and higher profiles of flavor. So, even if Avanti’s is exactly the same, there are people out there that find them wanting because our tastes have changed, escalated and become more evolved. 10 years ago, few knew what a chipotle chile was and now, the damned things are in everything. (Side note, I love chipotles, but I think I’m going to see Chipotle Rice Krispies pretty soon…it has got to stop
)
Take the Avanti staple, the Gondola. Pretty good in “the day”. But now compare it to some of these fancy-schmancy sandwiches put out by various restaurants: An Albequerque Turkey from Schlotzskys or Fedora’s New Yorker and other “super sandwiches” put out by other chains, well, sort of make the Gondola meek by comparison. But back in the day, the Gondola was “the bomb” (ate many of those cruising Main Street – God, I’m getting old).
So when people say “I don’t think Avanti’s is as good as it used to be”, has Avanti’s changed or our palates changed. IMHO, probably a bit of both.
2
Shannon
// Mar 13, 2007 at 10:49 am
Interesting… I think I should include a disclaimer that we are good friends with the Peoria Avanti’s owner’s daughter and her husband so I’ll just admit that bias right now.
I think Chef Kevin is on to something though… I don’t think it’s so much that Avanti’s has changed, but that we have over the years. For us, it’s one of those things that satisifies a craving… not to mention feeds a family of five pretty cheaply. And, the restaurant itself is one our kids tend to do well in (behavior-wise) and you can’t put a price on that!
What I’ve always found most fascinating is the difference between the Peoria and Bloomington Avanti’s and how people seem to really develop a loyalty for one or the other. The sauce and the bread are different, and personally… I’m a Peoria girl!
3
knightindragonland
// Mar 13, 2007 at 11:55 am
OK … what’s up with the backslashes?
4
Tom
// Mar 13, 2007 at 7:00 pm
Is Pekin getting an Avanti’s or not? I keep hearing that we are,but nothing seems to be set in stone. I always liked the food there, and the price seemed more than reasonable. Pekin just needs more to choose from.
5
Chef Kevin
// Mar 13, 2007 at 8:26 pm
Knight,
I don’t know what is up with the backslashes. I know I didn’t add them. Seem to show up before apostrophes and quotation marks.
6
Tom
// Mar 14, 2007 at 6:34 am
Someone must have messed with your blog. Must be a conspiracy.LOL
7
Michelle
// Mar 14, 2007 at 11:19 am
The bread is not the same. I wonder if they lost their original sourdough starter.
The bread used to be a bit firmer and had more of a tang. Now it seems sweeter and a bit flatter and browner. If they are adding more sugar, that would account for the darker color. Unsweetened breads are generally lighter in color.
I’ve gone there with a hunger for real sourdough and have gone away disappointed. As a matter of fact, I accidently killed my own sourdough about a year ago. Any bread bakers out there want to spot me some? I used to make really fantastic bread leavened only with my own starter. It was about as close to the heavenly European breads as you can get without climbing on a plane.
8
Shannon
// Mar 14, 2007 at 12:48 pm
Michelle… I know nothing about sourdough starter (although I’m intrigued now!) but I am caught in an Amish Friendship bread circle (the stuff is GOOD!) and will have starters for it on Friday… want one?
sorry for the hijack KID!
9
Michelle
// Mar 14, 2007 at 4:16 pm
Yes, I can take the friendship bread and modify it a bit to make really, really good bread. I have my own little recipe I came up with.
10
knightindragonland
// Mar 15, 2007 at 3:02 pm
I’ve asked the Blogfather to look into the backslash issue. I can go back through each individual comment and edit them out, but that’s quite the pain.
S’alright about the hijack, Shannon. Believe me … I’m quite used to women taking things over in my life.
11
BJ Aberle
// Mar 15, 2007 at 9:03 pm
Just to set the record straight, my wife and I eat there regularly. I think if you are from this area, Avanti’s is like an old friend. You are willing to let go of some of it’s shortcomings because you know it will always be there for you.
12
knightindragonland
// Mar 15, 2007 at 9:18 pm
I said in the post that you “still feel the love”, BJ. I still enjoy the occasional Gondola or tortellini myself. I just don’t think it’s all that special anymore. Avanti’s has lost it’s stature as a local icon for me.
The local icon in St. Louis is Ted Drewes frozen custard. The difference is that most visitors agree with the local assessment!
Leave a Comment