Avery Edinburgh by Chef Rodney Wages is now open for bookings and preview meals

The American chef shut his Michelin Star restaurant to move to Edinburgh in 2023.

Published 28th Jan 2024
Updated 28 th Jan 2024

Chef Rodney Wages, who owned Michelin Star restaurant Avery in San Francisco, is gearing up to open Avery Edinburgh.

The celebrated chef shut his restaurant in the US city in late 2023 to move to Scotland after 'falling in love' with Edinburgh when he visited the capital on holiday.

An Instagram post gives some information on Avery Edinburgh, saying: "At Avery Edinburgh, he is excited to bring his unique perspective and techniques to Scotland while celebrating the bounty of Scottish produce, meat, and seafood."

Avery Edinburgh will open on the site of the former much-loved Stockbridge Restaurant in Stockbridge, and is currently taking bookings for preview meals.

Avery Edinburgh
Picture: Avery Edinburgh Facebook

Originally from Kansas, chef Rodney stared his cooking career with a pop-up known as RTB Fillmore before going on to open Avery, named in homage to painter Milton Avery.

It was known one of the best fine dining restaurants in San Francisco, according to local magazine Eater, and gained a Michelin Star in 2021.

The opening marks an exiting time in Edinburgh's culinary scene, with new restaurants opening soon (such as Cardinal by Tomas Gormley) and recent openings (like Lyla and Montrose), and anticipation building for the 2024 Michelin Guide

When will Avery Edinburgh open?

While there's no set date, it's thought Avery Edinburgh will open in early 2024 as previews are taking place now.

These preview dinners are multi-course and are from £149 per person, with supplement courses and beverage options available on the evening.

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The restaurant's social media is giving a glimpse into what may be on the menu, with dishes such as curry with poached turbot and marinated white mushrooms; aged English landed bluefin, golden ossetra caviar, and crispy leeks and burnt chestnut, chocolate, and cream dessert.

Find out more about Avery and book via their website.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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