Seasons Restaurant & Tap Room
Whether you are a guest of Avon Old Farms Hotel or simply wish to enjoy an excellent dining experience, the award-winning Seasons Restaurant & Tap Room is one of Avon, CT’s most popular restaurants. Guests enjoy dining in the Main Dining Room with its panoramic views overlooking Talcott Mountain Stream and its array of artwork by local artisans. Every time you dine with us at Seasons Restaurant & Tap Room, it is a new gourmet experience.
For breakfast, lunch, dinner, and Sunday brunch our Chef creates a season oriented menu that incorporates the freshest ingredients currently available. Start your day with a sumptuous country breakfast, impress clients with an impeccable business luncheon, tantalize your taste buds with an incredible gourmet dinner, and impress your family with our lavish Sunday brunch!
Join us in our Tap Room for lighter fare, ever-changing selection of fine wines, six beers on tap and cocktails.
Private Events and Holidays
Seasons Restaurant offers private dining space for many occasions. We have two separate locations within the restaurant that can be reserved for private dining functions for up to 30 people.
For more information please call (860) 269-0235 or email: email@example.com
Seasons Restaurant hosts special occasions for many Holidays:
Chef Jim Junkins Bio
From the age of 13, Jim Junkins adopted his passion for food and the art of cooking while preparing meals with his mother in Colorado. Coming from a family of avid fishermen and hunters he found himself surrounded with nature’s bounty. As a result he learned how to butcher and filet as well as fundamental techniques like braising, searing and grilling while preparing the game harvest. Chef Jim began his career working in various facilities, starting from the ground up in the dish room and prepping for service. A move to Minnesota opened up his desire to further his culinary exploration.
Under the mentorship of Executive Chef Troy Nelson and Sous Chef Bobby Taylor at Bloomington Park Tavern, Jim sharpened his knowledge of classic fundamentals and at the age of 23 he was promoted to Executive Chef at Excelsior Park Tavern on Minnesota’s Lake Minnetonka.
In 1995, Jim moved to Connecticut to continue his culinary education at the Connecticut Culinary Institute under Chef Instructor Jamie Roraback. Upon graduating in 1997, he took a position at J-Gilberts in Glastonbury, CT, climbing his way up to the Executive Chef position. After working in a traditional restaurant setting Jim explored ownership, eventually opening his own business, Double J’s Smoke-N-BBQ, a catering company influenced by flavors of the South.
At the end of 2015 he became the Executive Chef at Seasons Restaurant at Avon Old Farms Hotel. He immediately embraced his new position and began cultivating seasonal menus utilizing fresh, local ingredients. With each new menu customers of Seasons have come to expect unique dishes that are artfully plated and capture the essence of the season.