Avelina focuses on seasonal, wood-fired, New American cuisine while the full bar offers a diverse roster of cocktails, craft beers and boutique wines. The modern space offers an elegant and comfortable environment in the heart of LoDo’s dining scene, with dinner, lunch, happy hour and weekend brunch. An open kitchen concept, the vibrant dining room can seat up to 75 people. The private dining area accommodates large parties up to 40, and the bar and outside patio area will seat 25 to 30.
The LoDo concept is one of six restaurants owned and operated by Kevin and Stacey Jennings of the Urban Food Group (UFG) headquartered out of Raleigh, North Carolina. The kitchen is led by executive chef Bradley Yard who brings nearly a decade of culinary experience to his role as Executive Chef at Avelina. Bradley graduated from Las Vegas’ LeCordon Bleu College of Culinary Arts with his Associates in Occupational Science of Culinary Arts in 2008. His team includes sous chefs Josh Oakley and Anthony Mills.
The front of the house team is led by Avelina’s general manager, Karen Pence, and restaurant manager & sommelier, Aubrey Baker. Pence joined the team as an owning partner and brings over 29 years of restaurant industry experience, some of which includes her time at Vivace, another UFG concept. Baker brings over 25 years of experience with both front of the house experience and kitchen and service experience, while his passion lies in creating unforgettable food and wine pairings for guests.