Rodney Wages
Avery | San Francisco | April 2019
FEATURED DISHES
Raw: Horse Mackerel, Raw Sesame Oil, Seaweed, and Grilled Anchovy Gelée
Grilled Oyster Belly, Sunchoke Chip, Pickled Stevia, Jamon Iberico, Jamon Iberico Fat; Poached Oyster Lips, Oyster Jus, Charred Scallion, Pimento, Cultured Cream, and Crispy Garlic and Potato; Aebleskiver, Butter, Dungeness Crab, Pickled Jalapeño, Seaweed, Roasted Garlic, Crispy Crab hair, and Smoked Olive Oil Aiol
Tortellini in Brodo, Wild Mushroom, and Cultured Butter
Cheese Tart: Buckwheat Tart, Toasted Pecans, and Harbison Cheese
Photography by Jaclyn Warren
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