Avalon Pasta Bistro is rustic Italian (think mortadella mousse and lamb Bolognese), one of the starters stands out as pretty darn American: the Buffalo-style cracklings.
Chef John Brandt-Lee cooks chicken skins to order in their own fat until bubbling and crisp, then tosses them with housemade hot sauce. The pile of spicy-greasy-deliciousness is served with a salad of celery leaf, shaved celery and Gorgonzola dressing. Though possibly not as messy as traditional Buffalo wings, these crisps have all the right flavor notes, and are just as satisfying. The dish is available on the dinner menu for $9 (610-873-4200).