Avalon, though it has the potential, failed to live up to expectations.  It's sad to see a fine chef undermined by a poor front-of-house operation, but that's what happened to us tonight.  The food and the atmosphere were first rate, but everything else dragged the experience down.\n\nThings started off poorly when Open Table wasn't able to make a reservation for a party of six though there were plenty of openings when I called.  The service, though courteous, was unbearably slow despite a nearly empty house on a Tuesday night.  Requested items such as a dessert menu weren't brought to us.  No bread was brought to the table till we requested it after entrees were served.  The coffee was cold the first time around.  I'm aware that in some circles it's considered proper for a check to be presented only after it is requested, but it took 20 minutes to get a server's attention to request it.  The restroom was out of towels.  For this they didn't deserve the 20% tip which was automatically added to our bill.\n\nNevertheless, the food was first rate.  Be warned that for better or worse the menu may bear no resemblance to the one on their web site.  We enjoyed a bottle of Red Dirt Red wine.  All the salads were great, though the promised goat cheese had to be substituted due to a shortage.  The crab cake was unique and wonderful.  The rack of lamb was wonderful, if small.  The couscous was delightfully flavorful.  The short rib was perfect. The barramundi was a pleasant surprise.  Regrettably, the only dessert we tried was the brownie with roasted marshmallow which was merely ordinary, with no hint of mint in the mint chip ice cream.\n\nOur experience says it's a good, though expensive, place for a quality meal, but too risky to bring guests.