AVERY
Edinburgh, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
When American chef Rodney Wages visited Edinburgh on holiday, he fell in love with the city so much that he decided to move himself, his family and his restaurant here. And that's how Avery, which once graced the streets of San Francisco, came to be located in a classic Georgian townhouse in Stockbridge. Rodney has wholly embraced his Scottish surroundings, taking the country's bountiful produce and treating it with a Californian lightness, while providing bold, distinct flavours – like Orkney scallop dressed with pineapple jus. The drinks flight combines wine, sake, sherry and, of course, a wee single malt whisky.
Unique Things
From Visitor Experiences
Culinary Dialogue Spanning Continents
Avery Edinburgh uniquely blends Chef Rodney Wages' Michelin-starred Californian repertoire with locally inspired Scottish elements, creating a menu that is a "culinary dialogue spanning continents" with influences from Japanese, Nordic, and classic French cooking techniques.Intimate, Basement Venue with Chef-Driven Service
The restaurant is located in a dimly lit, cozy basement space in Stockbridge, Edinburgh, with only about 16 covers, allowing a tightly-knit team to operate. Unconventionally, Chef Rodney Wages himself brings dishes to the table, blurring the lines between kitchen and front of house, enhancing the personal dining experience.Handwritten Menu of Hints and Teasers
Instead of a traditional printed menu, Avery offers a handwritten list that provides only hints and teasers of the dishes to come. This unconventional approach adds an element of mystery and anticipation, with the quality of cooking far surpassing the simplicity of the menu presentation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Avery in Edinburgh are:
Mushrooms: Featured prominently in the handmade tortellini filled with a broth of cultured butter and mushrooms, served in a broth infused with roasted garlic, burnt onion butter, and chives. This dish is a signature highlight showcasing earthy, rich flavors.
Seafood (Langoustines, Razor Clams, Scottish Crab): Seafood is central to Avery's menu, with langoustines served in a dish with fermented pineapple, chili, and sesame, and Scottish crab featured in Æbleskiver (a Danish pancake) with grilled Swiss chard and roasted garlic. These ingredients emphasize Scotland’s natural larder and the chef’s focus on fresh, local seafood.
Venison and Game (Wood Pigeon for Haggis): Reflecting local Scottish game, venison and a wood pigeon-based haggis dish highlight the restaurant’s use of regional proteins and creative reinterpretations of traditional dishes.
Toasted Pecans, Honeycomb, Cognac, and Loch Arthur Cheddar: Used in a reimagined pecan pie cheese tart, this combination blends sweet, savory, and sharp flavors, showing Avery’s inventive approach to desserts and cheese.
These ingredients are significant as they reflect a blend of local Scottish produce and international culinary influences (Japanese, Nordic, French), forming a diverse, seasonally driven tasting menu that balances tradition with innovation.