Avila's chef is Alex Pitts, most recently of (awesome) West Seattle restaurant Spring Hill, and the excellent lineage (which may be traced back to Tom Douglas) shows. The food is elegant but not overwrought, and it is highly delicious, made with local ingredients, and also a great value (particularly the small plates). The space is contemporary without being obnoxious about it (though the back room is to be avoided), and the service is great. Recent standouts: an unboring beet salad, beautiful gnocchi, and lamb to make you cry.