From January 23rd - 25th, Avery will welcome chef Marc Zimmerman of the forthcoming Ittoryu Gozu, a SoMa-based restaurant that will celebrate the versatility of wagyu beef and robata-style of cooking, opening spring 2019. Zimmerman, who has worked at fine dining restaurants like Nobu and Restaurant Guy Savoy, most recently honed his skills as business development and executive chef at Alexander’s Steakhouse SF over the past seven years. Chef Zimmerman and Avery Executive Chef/Owner Rodney Wages met years ago as culinary industry veterans and have now curated a guest chef experience that pays homage to wagyu beef.
Diners will enjoy a sneak peek of Gozu and taste of Avery when chefs Zimmerman and Wages collaborate on an eight-course menu ($98/person), spotlighting rare cuts of beef and weaving traditional robata techniques with their creative, boundless culinary styles. Dishes will focus on seldom seen cuts of Japanese beef and explore conventional as well as unconventional methods for preparing this prized ingredient, such as Wagyu Nduja; Beef Marrow Chawanmushi; and Grilled Fish and Snow Beef Fat. The multi-course menu, featuring four dishes from Avery and four dishes from Gozu, will also offer two supplements (one from each chef) for a total of ten courses.
Dates: Wednesday, January 23rd; Thursday, January 24th; and Friday, January 25th
Time: First seating at 5:30pm, last seating at 9:30pm
Where: Avery, 1552 Fillmore St. @ Geary St., San Francisco, California
Cost: $98 set menu with optional supplements and beverage pairings. Reservations made on Tock
For more information, please visit Avery at https://www.averysf.com. To follow opening progress on Gozu, visit Instagram or sign-up for newsletter updates at gozusf.com.
ABOUT AVERY: Avery, which the San Francisco Chronicle awarded 3.5 stars to, is a fine-dining restaurant that unites elevated food with a fun atmosphere. Chef Rodney Wages creates vibrant, boundary-bending dishes that celebrate global flavors and seasonal produce while the beverage program specializes in sake and Champagne pairings. https://www.averysf.com
ABOUT GOZU: Opening spring 2019, Ittoryu Gozu will explore the nuance and versatility of the wagyu breed through the craft of robatayaki served in a traditional kappo-style tasting menu format. With the opening of Gozu, executive chef/owner Marc Zimmerman of MZ Dining Group will brandish his long nurtured relationships with farms in Japan, Australia and America, introducing an eye-opening perspective on wagyu beef and immersing guests in a new “nose-to-tail” experience. The team has tapped James Beard award-winning designer alm project (In-Situ, Benu) to bring the concept to life. Most recently, Chef Zimmerman was business development chef and executive chef of Alexander's Steakhouse SF, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. https://www.gozusf.com
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Diners will enjoy a sneak peek of Gozu and taste of Avery when chefs Zimmerman and Wages collaborate on an eight-course menu ($98/person), spotlighting rare cuts of beef and weaving traditional robata techniques with their creative, boundless culinary styles. Dishes will focus on seldom seen cuts of Japanese beef and explore conventional as well as unconventional methods for preparing this prized ingredient, such as Wagyu Nduja; Beef Marrow Chawanmushi; and Grilled Fish and Snow Beef Fat. The multi-course menu, featuring four dishes from Avery and four dishes from Gozu, will also offer two supplements (one from each chef) for a total of ten courses.
Dates: Wednesday, January 23rd; Thursday, January 24th; and Friday, January 25th
Time: First seating at 5:30pm, last seating at 9:30pm
Where: Avery, 1552 Fillmore St. @ Geary St., San Francisco, California
Cost: $98 set menu with optional supplements and beverage pairings. Reservations made on Tock
For more information, please visit Avery at https://www.averysf.com. To follow opening progress on Gozu, visit Instagram or sign-up for newsletter updates at gozusf.com.
ABOUT AVERY: Avery, which the San Francisco Chronicle awarded 3.5 stars to, is a fine-dining restaurant that unites elevated food with a fun atmosphere. Chef Rodney Wages creates vibrant, boundary-bending dishes that celebrate global flavors and seasonal produce while the beverage program specializes in sake and Champagne pairings. https://www.averysf.com
ABOUT GOZU: Opening spring 2019, Ittoryu Gozu will explore the nuance and versatility of the wagyu breed through the craft of robatayaki served in a traditional kappo-style tasting menu format. With the opening of Gozu, executive chef/owner Marc Zimmerman of MZ Dining Group will brandish his long nurtured relationships with farms in Japan, Australia and America, introducing an eye-opening perspective on wagyu beef and immersing guests in a new “nose-to-tail” experience. The team has tapped James Beard award-winning designer alm project (In-Situ, Benu) to bring the concept to life. Most recently, Chef Zimmerman was business development chef and executive chef of Alexander's Steakhouse SF, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. https://www.gozusf.com
From January 23rd - 25th, Avery will welcome chef Marc Zimmerman of the forthcoming Ittoryu Gozu, a SoMa-based restaurant that will celebrate the versatility of wagyu beef and robata-style of cooking, opening spring 2019. Zimmerman, who has worked at fine dining restaurants like Nobu and Restaurant Guy Savoy, most recently honed his skills as business development and executive chef at Alexander’s Steakhouse SF over the past seven years. Chef Zimmerman and Avery Executive Chef/Owner Rodney Wages met years ago as culinary industry veterans and have now curated a guest chef experience that pays homage to wagyu beef.
Diners will enjoy a sneak peek of Gozu and taste of Avery when chefs Zimmerman and Wages collaborate on an eight-course menu ($98/person), spotlighting rare cuts of beef and weaving traditional robata techniques with their creative, boundless culinary styles. Dishes will focus on seldom seen cuts of Japanese beef and explore conventional as well as unconventional methods for preparing this prized ingredient, such as Wagyu Nduja; Beef Marrow Chawanmushi; and Grilled Fish and Snow Beef Fat. The multi-course menu, featuring four dishes from Avery and four dishes from Gozu, will also offer two supplements (one from each chef) for a total of ten courses.
Dates: Wednesday, January 23rd; Thursday, January 24th; and Friday, January 25th
Time: First seating at 5:30pm, last seating at 9:30pm
Where: Avery, 1552 Fillmore St. @ Geary St., San Francisco, California
Cost: $98 set menu with optional supplements and beverage pairings. Reservations made on Tock
For more information, please visit Avery at https://www.averysf.com. To follow opening progress on Gozu, visit Instagram or sign-up for newsletter updates at gozusf.com.
ABOUT AVERY: Avery, which the San Francisco Chronicle awarded 3.5 stars to, is a fine-dining restaurant that unites elevated food with a fun atmosphere. Chef Rodney Wages creates vibrant, boundary-bending dishes that celebrate global flavors and seasonal produce while the beverage program specializes in sake and Champagne pairings. https://www.averysf.com
ABOUT GOZU: Opening spring 2019, Ittoryu Gozu will explore the nuance and versatility of the wagyu breed through the craft of robatayaki served in a traditional kappo-style tasting menu format. With the opening of Gozu, executive chef/owner Marc Zimmerman of MZ Dining Group will brandish his long nurtured relationships with farms in Japan, Australia and America, introducing an eye-opening perspective on wagyu beef and immersing guests in a new “nose-to-tail” experience. The team has tapped James Beard award-winning designer alm project (In-Situ, Benu) to bring the concept to life. Most recently, Chef Zimmerman was business development chef and executive chef of Alexander's Steakhouse SF, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. https://www.gozusf.com
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Diners will enjoy a sneak peek of Gozu and taste of Avery when chefs Zimmerman and Wages collaborate on an eight-course menu ($98/person), spotlighting rare cuts of beef and weaving traditional robata techniques with their creative, boundless culinary styles. Dishes will focus on seldom seen cuts of Japanese beef and explore conventional as well as unconventional methods for preparing this prized ingredient, such as Wagyu Nduja; Beef Marrow Chawanmushi; and Grilled Fish and Snow Beef Fat. The multi-course menu, featuring four dishes from Avery and four dishes from Gozu, will also offer two supplements (one from each chef) for a total of ten courses.
Dates: Wednesday, January 23rd; Thursday, January 24th; and Friday, January 25th
Time: First seating at 5:30pm, last seating at 9:30pm
Where: Avery, 1552 Fillmore St. @ Geary St., San Francisco, California
Cost: $98 set menu with optional supplements and beverage pairings. Reservations made on Tock
For more information, please visit Avery at https://www.averysf.com. To follow opening progress on Gozu, visit Instagram or sign-up for newsletter updates at gozusf.com.
ABOUT AVERY: Avery, which the San Francisco Chronicle awarded 3.5 stars to, is a fine-dining restaurant that unites elevated food with a fun atmosphere. Chef Rodney Wages creates vibrant, boundary-bending dishes that celebrate global flavors and seasonal produce while the beverage program specializes in sake and Champagne pairings. https://www.averysf.com
ABOUT GOZU: Opening spring 2019, Ittoryu Gozu will explore the nuance and versatility of the wagyu breed through the craft of robatayaki served in a traditional kappo-style tasting menu format. With the opening of Gozu, executive chef/owner Marc Zimmerman of MZ Dining Group will brandish his long nurtured relationships with farms in Japan, Australia and America, introducing an eye-opening perspective on wagyu beef and immersing guests in a new “nose-to-tail” experience. The team has tapped James Beard award-winning designer alm project (In-Situ, Benu) to bring the concept to life. Most recently, Chef Zimmerman was business development chef and executive chef of Alexander's Steakhouse SF, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. https://www.gozusf.com
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Avery
1552 Fillmore Street, San Francisco, CA 94115
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