Located in a basement level on Stephen Street, you might not assume that this concept has travelled the Atlantic Ocean to get here. But it has. And it’s all down to one Kansas man’s love of the Auld Reekie - Edinburgh. Owner and chef Rodney Wages has transplanted his Michelin-starred San Franciscan restaurant into the heart of the historic city.
Avery is a restaurant known for its creativity, precision and commitment to local produce. With a track record working in the kitchen of The French Laundry, Wages went on to collaborate in the opening of Benu and work at Saison and Atelier Crenn where he honed his creative culinary approach. In 2016, Wages debuted RTB, a pop-up which initially operated in various homes and kitchens across San Francisco before securing a permanent location that evolved into Avery Restaurant which earned its first Michelin star in 2021.
The Edinburgh incarnation is glamorous and moody with dark-painted brick walls, gold-framed mirrors, and vintage Turkish-style rugs. Dining here is about experience, from the crockery to the cutlery, no detail goes unnoticed. The same can be said about the food.
The Avery menu changes frequently with the seasons, but rest assured caviar is usually an option. Dishes are inventive and precise. Examples include hot-smoked mussels served with dried scallops and fiery fermented chilli; a delicately cured maple-glazed smoked trout with filo pastry, sweet onion puree, and topped with caviar; and flash-grilled wood pigeon marinated in burnt sugar with soy and spices. If your tastebuds can handle any more, a velvety burnt chestnut and chocolate cream dessert is sure to satisfy a sweet craving.
The drinks list is just as inventive, showcasing a carefully chosen wine selection and a fermented tomato martini that is a strong contender for a signature cocktail.