AVERY

Avery in Edinburgh is the project of Chef Rodney Wages, named in homage to American modern painter Milton Avery. Rodney trained at The French Laundry, helped open Benu and worked at Saison and Atelier Crenn before turning the pop-up RTB into Avery Restaurant in San Francisco, where he won a Michelin star in 2021. For Avery Edinburgh he focuses on Scottish produce, meat and seafood and draws on long-standing relationships with producers, including the farmer who supplies much of his San Francisco restaurant’s produce. The restaurant’s membership model provides house-account credits, concierge private reservations, invitations to special events and opportunities to purchase from the larder and cellar. Avery sits in Edinburgh’s historic Stockbridge neighbourhood and seeks a lively, elegant atmosphere rather than a hushed dining room. The dining space emphasises elegant simplicity and offers service-style seatings. The kitchen aims for elegant simplicity underpinned by serious technique to create layers of flavour. The beverage programme emphasises rare sake and boutique Champagne, with cocktails that draw on exceptional Scottish and Japanese spirits, hand-made non-alcoholic cocktails and a cellar curated for discovery of wines, sakes and fermentation techniques. Rodney Wages is Chef. Specialties include Wild Scottish mackerel, Wood pigeon haggis, Tortellini in brodo, Venison and Caviar.