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Restaurant Ava

photography by Kevin Hunter Marple

Restaurant Ava




Chef Randall Copeland sources ingredients from local purveyors to create contemporary American dishes such as pan-roasted Windy Meadows chicken (served only in spring and summer). He also has a PacoJet—a super high-end ice cream maker that can transform frozen fruit or vegetable chunks into purées in just 20 seconds—which he uses to make novelty items such as supremely decadent sorbet samplers in flavors like pineapple.

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