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Welcome


[NOUN] /'ah-gwah-cah-te-ree-a/

An intimate gathering where guests can enjoy elevated, seasonally-inspired, avocado based dishes in a social dining experience that encourages them to taste, share, and play.

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Welcome


[NOUN] /'ah-gwah-cah-te-ree-a/

An intimate gathering where guests can enjoy elevated, seasonally-inspired, avocado based dishes in a social dining experience that encourages them to taste, share, and play.

'JUICY' - AUGUST 20, 2016

For our August menu, we are curating an all around 'Juicy' afternoon; juicy food & juicy beats inspired by the feels of summer.

MENU

GRILLED PEACH SALAD

Grilled peach and farro salad with avocado dressing, blistered shishito pepper & sea salt.

CREAMY AVOCADO FETTUCINE

Fettucine served with a creamy avocado, goat cheese & basil sauce, topped with salt and pepper grilled corn & lemon zest.

SHRIMP & APRICOT SALSA 'BOWLS'

Avocado halves pitted, grilled & stuffed with fresh apricot salsa and served with spicy shrimp.

SPICY AVOCADO & HEIRLOOM TOMATO FLATBREAD

 Grilled flatbread with spicy avocado poblano spread, queso fresco and fresh heirloom tomatoes.

GRILLED SPICY AVOCADO FLATBREADS

Grilled flatbread with spicy poblano avocado spread, queso fresco & fresh vine tomatoes.

POPSICLES

Homemade melon and avocado popsicles.

 

NOTE: our menu may still be subject to minor ingredient changes to make sure we offer the best quality dishes!

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Our Story


We connected over a mutual love of food from the start...

Our Story


We connected over a mutual love of food from the start...

We realized it the very first time we met: we wanted to order the same item off the menu, so we agreed to share. We ordered an 8 oz. burger topped with pepper jack cheese, lettuce, tomato, and of course, guacamole. Over time, our shared appreciation for food evolved into something more serious. Regular conversations about food culture and our frustrations with the American food landscape were translated into a desire to create our own unique, more meaningful dining experience.

"Harvey Levenstein, who has written two illuminating histories of American food culture, suggests that the sheer abundance of food in America has bred, 'a vague indifference to food, manifested in a tendency to eat and run, rather than to dine and savor.'"

- Michael Pollan, In Defense of Food

America has unfortunately become notorious as a nation of consumers who subsist off of food that's neither fresh, nor home cooked: take out food, microwavable TV dinners, and fast food have taken over. We live in a culture where cooking and the tradition of passing on recipes has almost completely vanished. We have also ceased to place importance on the act of dining socially over home-cooked meals and conversation. Especially in the fast-paced and distracted age of the iPhone, people are often too glued to their devices to fully disconnect and allow themselves to have a shared dining experience. Given these issues we wanted to develop a space where fresh, inventive food could take center stage in bringing people together.

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Our Food


So, where does avocado fit into all of this?

Our Food


So, where does avocado fit into all of this?

We both had distinct memories of summer nights in New York; sitting down to dinner with friends, margaritas in hand, enthusiastic to start our meal over a shared bowl of guacamole. We realized we could transform the avocado beyond just traditional guacamole, by adding unexpected ingredients and using it in inventive ways to engage the five senses.

We conceptualize our menus around seasonally-inspired ingredients, and all our food is made from scratch, down to our sauces and salsas. In the winter, we might use the avocado on top of cumin and citrus slow roasted carrots, and in the summer to make avocado lemon compound butter to brush on lobster rolls.

Our events are about bringing back the essence of a home-cooked meal. With the Aguacateria experience, we want our guests to discover surprising combinations of flavor and texture by encouraging them to taste, share and play.

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Our Team


Two food lovers looking to reinvent the modern food experience.

Our Team


Two food lovers looking to reinvent the modern food experience.

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MICOLE RONDINONE

CO-FOUNDER

Micole is a New York City native (yes, from Manhattan) who is passionate about visual storytelling, genuine creative collaboration, and most everything related to food. At the age of 12, she was creating menus for fun, and not much has changed. With a degree in photography and five years of experience in the world of high-end image making, she loves finding the bridge between stunning editorial content and delicious food. She has a weakness for nachos, pasta (of really any kind), unique tchotchkes, travel, and looking at the stars.

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ARIEL COELLO

CO-FOUNDER

An industrial designer working in retail display environments, Ariel has always valued spatial design and how it can bring people together around a unified experience. Raised in Florida, with family origins from Honduras and Spain, he can always appreciate a homemade, Latin dish. Ariel loves immersing himself within new cultural spaces and exploring exotic cuisines. Aside from guacamole, he is still finding ways to elevate the classic margarita, like infusing it with fresh pineapple and jalapeno, a personal favorite.