Wrap our heads around this: yellowfin bone marrow.At the Gozu pop-up at Avery restaurant.
Gozu,the Wagyu beef-centered restaurant,isn't expected to open its doors in the South of Market area of San Francisco until May.But it's already opened my eyes to the possibilities of this prized,specialty Japanese beef.
Last week,I had the pleasure of dining as a guest at one of the three nights that Gozu hosted a pop-up atAveryin San Francisco.
The $95 per person tasting menu featured four dishes from the Avery's Chef Rodney Wages,an alum ofThe French Laundryin Yountville,andBenu,Atelier Crenn,andSaison,all in San Francisco;as well as four dishes from Gozu's Chef Marc Zimmerman,who cooked atNobu,Restaurant Guy Savoy,andAlexander's Steakhousein San Francisco.Two supplemental dishes also were available for an extra charge.
Like its predecessor in this Fillmore Street locale,the elegant Korean-influenced Mosu,Avery continues the tradition of having no sign out front.The windows are opaque,too.So,just look carefully for the numerical address,and you'll find it just fine.
The two-story restaurant is quite compact,and done up with grays and black to give it a chic air.
The upstairs dining room.
Chef Marc Zimmerman of the forthcoming Gozu (left) and Chef Rodney Wages of Avery (right).
For the first half of the meal,before the restaurant got too full,the two chefs both brought out their dishes,hand-delivering to the table.Zimmerman says he got the idea for a Wagyu-focused restaurant after traveling through Japan.There,casual robata-style eateries specialize in Wagyu and make use of every bit of the pampered,outrageously marbled cows.