Avery

Fun fine dining restaurant and I really enjoyed the champagne tasting which isn’t something you can get most places. We were there on or close to closing night, so front of the house had a couple hiccups but all in all we enjoyed ourselves. Food was very good. Overall ambiance is house-like with low ceilings at a table upstairs with home-like finishings.

Far far above other 1-star restaurants in the city. Authentic, balanced, delicate and above all delicious food with an original set of flavours not to be found elsewhere. A world-unique concept of the chef delivering food to the table in person. I hope the next stage of this business is going to explore some equally great tastes in wine. All the best!

An absolutely incredible meal! Each dish was unique and so flavorful. There wasn’t a single course that I disliked or thought wasn’t up to par for the price and expectations of the meal. The cheese course was my absolutely favorite. I particularly loved that the service was much less stuffy than other high end restaurants.

Avery solidly earns its Michelin Star. We enjoyed 7 courses of their winter menu which featured a variety of innovative twists on fusion cuisine. Standout positives were the iconic tortellini soup, bison/dolma course, and a grilled napa cabbage coconut soup. On the drinks side we enjoyed a very creative palette cleanser drink (their pineapple sour) and a complimentary glass of champagne due to long wait time. I also ordered a single glass of red which was an interesting Cabernet that paired nicely with the middle courses. There are a few things preventing Avery from reaching 2 stars. As mentioned above we waited for 25 minutes in the drafty lobby due to backups (they only have 6 tables and a party before us was 45 minutes late, we were told). Maybe as a result of this there seemed to be a bit of confusion among the service crew throughout the meal (though they made up for it with cheerful personalities and free champagne). Additionally I would not recommend purchasing the add on Wagyu beef. It was appropriately marbled but the hot broth cooking method doesn't provide as much carmelization as you can get elsewhere around the city with a standard grilled/seared wagyu. I also wish they had a mixed drinks menu, though it seems they chose to focus instead on sake (and a tempting sounding champagne pairing). Finally, I am unsure how I feel about the cheese course. Probably that means it is a successful Michelin course since it challenges my preconceptions! If I had to tweak it I would have not served it with shaved truffle on top (indeed there were mushrooms in every course... including the dessert!)

Each course was delicious and thoughtfully and creatively prepared. The curry that came with the tuna and avocado was outstanding, as was the broth that came with the wontons. The trout with the caviar and the fried shiso leaf was amazing. The bison was also way more juicy and tender than it appeared. The ambiance is also most excellent. The restaurant has many beautiful and unique touches throughout. Unfortunately, the cheese course (a sweet pastry with savory melted cheese on top) came without utensils. When I asked the server politely for chopsticks, he smirked and most rudely and mockingly told me that it was to be eaten with your bare hands, causing my hands to get oily and full of crumbs which I could only wash by pouring a few drops from my glass of drinking water. Even now, after getting home and washing my hands with soap, I cannot get rid of a faint smell of food. I would not normally mind picking up food with my hands (which I did for the caviar leaf) but this is a greasy pastry that literally has melted cheese dripping off its edge. Overall, although the attitude of the staff was not as good as expected, it was still a very positive experience.

First fine dining in 2021. I have to say the experience is pretty good. But some mediocre dishes I would to bring up, all of them just personal opinion: No so good: Ravioli: this ravioli is soup filling, but it is a little bit salty, and ravioli and soup does not melt together easily. Chocolate cake: too sweat, taste like something from Safeway. Best: Avocado with raw beef: best of the day, beef melt with avocado and curry soup base. Roe on the leaves: so fresh and tasty. Beautiful dishes as well.

The best tasting menu I've ever experienced. Walking in was a little odd because noone was there to greet us but eventually someone came. The service was very attentive and knowledgeable. The I got the base 7 course dinner which was 11 or so dishes and it was incredible. The standout for me was the pecan cheese tart, the kiwi dessert, and the shitake pasta. But it was all incredible.

One of the best meals I've had in a while, the menu combined innovative flavors with absolutely beautiful presentations. The quality was consistent throughout each course and we appreciated that dishes were not over salted --it was refreshing to taste the freshness of each ingredient. The staff was great at explaining courses and were engaging. Some of the night's favorites were the grain broth, the lightly grilled oyster on chawamushi, the tortellini dish, and the cheese tart! Thanks so much for the delicious meal Chef Rodney and team! Looking forward to coming back for the summer menu :D