David Spirito, senior director for foodservice at Avocados From Mexico, with the Avo Burger ($10) with white cheddar.
Ron Ruggless
The kitchen is open to the dining and bar area with a pass-through window.
Ron Ruggless
The Avo Rita ($10) features tequila, avocado puree, melon liquor, triple sec, agave and hibiscus salt on the rim.
Ron Ruggless
The Caprese Toast ($9) features mozzarella, heirloom tomatoes, basil, balsamic and avocado.
Ron Ruggless
The décor features a communal table over which the overhead lights are protected by wire baskets used for picking avocados.
Ron Ruggless
The Asian Avocado Shrimp Salad ($15) features blacked shrimp, pickled avocado, red leaf lettuce, jalapeno, English cucumber, vermicelli noodles and a ginger-soy-avocado vinaigrette.
Ron Ruggless
Appetizers include a “flight” of guacamoles (a choice of three for $18) with vegetables for dipping.
Ron Ruggless
The AvoEatery bar program features 10 cocktails with avocado in some form as well as a variety of other beverages.
Ron Ruggless
AvoEatery will open Jan. 30 in the Trinity Groves restaurant incubator in West Dallas.
Ron Ruggless
The Avo Mousse dessert ($7) features chocolate-avocado mouse and raspberry coulis in a shell created by another Trinity Groves tenant, Kate Weiser Chocolates.
Ron Ruggless
The Trinity Groves operations team for AvoEatery includes, from left: James Hamous, operations manager; Faith Railey, beverage director; chef Jose Salmeron; Cristy Rather with the Trinity Groves support group; and David Kuehling.
