CURRENTLY HIRING PREP AND LINE COOKS.

 

 

 

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Jessica & Josh Foley

Jessica & Josh Foley

Featuring an open kitchen with warmth and flavors from a wood burning oven and grill. Offering dining room and bar area seating, including a semi-private room for small groups or special occasions.

Avenue is open seven nights a week. Our ever changing seasonal menu offers native seafood, a signature wood roasted chicken, grilled steaks and burgers, classic wood-fired flatbreads, and delicious salads and simple pastas that evoke California’s farm to table culture. 

Proprietors: Jessica & Josh Foley

 
 
 
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Location

445 Main Street Medfield, MA 02052

Jobs

We are currently seeking full time line and prep cooks. Please apply on our website for immediate consideration. We are happy to train the right individuals!

Hours

Sunday through Wednesday 5–9pm

Thursday through Saturday  5–10pm
Bar opens for cocktails at 4:30. Dining room and kitchen open at 5:00.

Contact

508-906-6040

Gift Cards

Purchase a gift card today!

Reservations

We are now on Opentable. Click below to reserve.
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I think we just found your new go-to cocktail. Let us introduce you to the Girl From Jalisco 👋🏼 | Pueblo Viejo Blanco Tequila, Chareau Liquor, Lime & Pineapple Juices #cheers
Well, hey there #spring. We're not sure what took you so long, but we're thrilled you're finally here. 🌷🌿🌸| Charred asparagus soup with Mediterranean lamb dumping, finished with feta ramp purée
Wanna know why you love our bar program so much? Its this lady right here 👆🏼👆🏼👆🏼, @mrs.travers. Her mission is to provide guests with draft beer from small breweries around New England, cocktails made with as many local and hand-made ingredients as possible and beautiful wines from around the world. Yesterday she launched an updated drink menu with new cocktails (insider tip: try the Girl from Jalisco) and wines by the glass. #cheers to our Bar Captain, Nicole! 🍷🍺🍹🍸🥃
Once a year, we turn this operation on its head to serve up a #brunch that is not to be missed. Why? Because we love our #moms (and yours too!) 👩‍👧‍👦💗 Now accepting #reservations for #MothersDay brunch: Sunday, May 13 from 10am to 2:30pm. Details to follow. Space is limited. Click the link in our bio, or call to snag your spot (before its too late!) #dontdisappointmom
"There is poetry in a pork chop to a hungry man" - Philip Gibbs. #mood 🐷
It may not be the most photogenic dish, but that doesn't matter to us 🦀😍 | First of the season #softshellcrab with roasted potatoes, carrot purée, and charred carrot top pesto
Another blink-and-you-missed-it special. #soldout | house made fettuccine, spring vegetables and roasted tomatoes with house-made ricotta and basil pistou
#Cheers to our friends and neighbors who completed the 2018 #BostonMarathon! The conditions were tough, but you were tougher. If you're joining us for dinner tonight, show us your medal, we'd be happy to buy you a drink. #youearnedit 🏃🏻‍♀️🏅🍻🏃🏽
(When you edit the pic but forget to press share 🤦🏼‍♀️) #whoops | Sunday's appetizer special: jumbo lump crab cake with chilled sesame noodles over a tomato ginger vinaigrette.
When the new #springmenu drops (on #fridaythe13th, no less 🙈) and there's more #duckconfit on it 🙌🏼❤️🙌🏼. #behindthescenes 📸: @foleyavenue
This new #springmenu is... well, just come in and see for yourself. 😉 | Peeky toe crab salad in a melon citrus vinaigrette served with melon, pea tendrils & mint.
We're not serving this dish tonight, but that doesn't mean you shouldn't see it. (We'll spare you the delicious details. #yourewelcome 😇)
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." Julia Child #preach | Seared local Bluefin Tuna with roasted brussel sprouts & sweet potatoes over candied ginger beurre blanc 🐟
Some big #menu changes are on the horizon, tonight's special may (or may not 🙃) have been a little #preview. | handmade Parisian gnocchi with pan roasted spring vegetables, olives & crispy sage.
When the flatbread special is just a little bit extra 😍🍕😍
We (kinda) dare you to finish it. #youwontleavehungry | 16oz boneless prime sirloin with quinoa and haricot verts
Winter, day 445 🤦🏼‍♀️. #wakemewhenitsspring
With a dessert this good, you might want to skip straight to #dessert (at the VERY least, save room) | House Made Croissant Bread Pudding with Chocolate and Banana, Candied Kumquat, Orange Creme Anglaise, Rum Raisin Ice Cream and Coco Nib Cookie
Name a more iconic duo... we'll wait #scallopsandrisotto | jumbo sea scallops over puttanesca, with oven roasted tomato & English pea risotto
Scallop special like you read about | Maine sea scallops with quinoa, fresh herbs and roasted carrots, finished with a ginger buerre blanc and crispy sun chokes
 
 

To stay up to date on all future events, make sure to follow us on instagram at @avenuemedfield and like us on facebook.