Welcome to Avery restaurant in San Francisco’s Fillmore District. Uniting elevated food with a fun atmosphere, we believe that an elegant meal should be lively and relaxed, never hushed. Our single tasting menu of nine courses offers vibrant and creative dishes that celebrate global flavors and seasonal produce while our beverage program specializes in rare and unique sake as well as Champagnes. Our space is intimate and refined, but not without its playful touches.
Drawing inspiration from American modern painter Milton Avery, the restaurant’s namesake, our style is bright, bold, and imaginative.
Chef/Owner Rodney Wages
From an early age, Rodney knew he wanted to work with his hands. While at some of the country's most respected kitchens - The French Laundry, Benu, Atelier Crenn, and Saison - he honed his skills and style before embarking on his own project, a pop-up called RTB, in late 2016. In March 2018, RTB found its permanent expression as Avery allowing Rodney to continue to evolve his style of cooking bold but nuanced, elegant but craveable, exacting but imaginative.
Chef de Cuisine Klaus
Some say Klaus was born into the hospitality industry, and it was only natural for him to follow in his father's footsteps. He began his career as a bus boy at Bouchon, made his way into the kitchen, and spent the next ten years at some of the finest restaurants in the world, including The French Laundry, Geranium, Quintonil, and Atelier Crenn. Klaus took on the role as Chef de Cuisine at Avery to continue his journey of learning, as well as bring his own creative experience and abilities to the Avery kitchen.
Daniel Bromberg, Beverage Director
Daniel's love of sake began in 2006 as a medical school student in Cleveland, only deepening in the following years. In 2014,Daniel began to pursue his passion in sake as a career. Daniel obtained his Sake Advisor and Sake Sommelier certifications from the Sake Service Institute in New York, moved to San Francisco to work at True Sake (the first dedicated sake store outside of Japan), and then relocated to Japan, where he interned at Dassai Sake brewery for three months before returning to the Bay Area. Now, at Avery, he is excited to introduce guests to a completely new world of sake, emphasizing rare pours, unusual brewing techniques, and unexpected pairings.