We’re glad we kept an open mind about this collaboration between Trinity Groves and marketing group Avocados From Mexico. Needless to say, avocados turn up in every dish, either subtly (as toppings, in sauces, in cocktails) or as the star ingredient (guacamoles, avocado toast). All the dishes we ordered were tasty and wide-ranging. Labneh Toast made a pleasant, Middle Eastern–inspired starter, teaming a smear of avocado with creamy labneh, cucumber ribbons, sprinkles of za’atar, and pomegranate seeds. Avocado Salmon was a well-seasoned, grilled filet sauced with mango-avocado-coconut puree enlivened with coriander; we liked the dish’s spicy kick and its sides of spinach and asparagus. A steak sandwich, brimming with avocado, chimichurri, and spicy aioli, was flavorful, but the skirt steak’s chewiness made it hard to eat. The chocolate desserts (stealthily enriched with buttery avocado) are crowd-pleasers.