AGAVA Restaurant – Ithaca, NY
AGAVA opened in April of 2012 at the hands of owner Gregar Brous, Executive Chef Andre Jacquet and small group of long-standing Ithaca community partners.
We have built the AGAVA concept around great local ingredients and a great staff. The creative menu has been put together by Executive Chef Andre Jacquet. Prior to working at Agava, Chef Jacquet has worked at Buddakan, House of Blues, and Emeril’s, before relocating back to upstate New York. One of the central design and functional elements is a wood-fired oven with an eating bar in the main dining space, serving up flatbreads and a range of other fire-roasted cuisine. Our bar is a destination of its own: from the agave flights & signature cocktails to a physical space you have to see for yourself.
We feature one of the most unique interior spaces in the central NY region, drawing from both southwestern design elements like “latillas” and a desert mural painted by local artist Bill Benson. At the same time the owners made a concerted effort to incorporate local and historical elements into the plan. Being the former home of the East Ithaca Train Depot, the restaurant has a wall devoted to black and white photos of the station and rail line as well as period maps referencing the original home of the building.
We’re based in the old East Ithaca Train Station, commissioned in 1876 by Ezra Cornell.
The AGAVA Mission
The mission of AGAVA is to create a fun and inviting destination centered on excellent seasonal cuisine, entertainment, and community. We take pride in service, we believe people matter, we do the right thing, and we love food.
We believe that our business has a responsibility towards the well-being of our customers, the sustainability of our environment, and the prosperity of our regional community.