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$75  + Tip/Tax
Sun, 3/8
5:00 PM & 7:30 PM
West Midtown

Avize

Day 1: 5-Course Homage to the Alps Tasting Series

Opened October of 2024, this modern Alpine eatery in West Midtown shot right onto such lists as Eater’s “Hottest in Atlanta,” Resy’s “Top Restaurants in Atlanta Right Now,” and Infatuation’s “Hit List.” So, perhaps it's no wonder that it made NY Times' "50 Best Restaurants in the US" List this past September, or that it received an Eater Award in 2025 for "Best New Restaurant". Avize is a tribute to the Bavarian heritage of Chef/Owner Karl Gorline, whose résumé includes stints at the famed Watershed Restaurant and Michelin-Starred Atlas at The St. Regis Hotel. Here, he has devised a menu highlighting locally sourced ingredients, including produce from the restaurant’s farm. Diners delight in dishes like venison tartare with buckwheat, blueberry, and walnut ‘ketchup,’ botanical hay smoked duck with chicory, rutabaga, burnt chocolate and cherry jus, pommes rösti with smoked trout roe and elderflower cream, flammkuchen with crème fraiche, onions, and house bacon, and luscious desserts like juniper and pine-tip ice cream and black sesame tiramisu. “Chef Karl Gorline reaches new heights with a refined menu,” raves Atlanta Magazine, so, naturally, we are pumped to visit. See you there! (P.S., wait till you see the giant taxidermed mountain goat!)

About the Host:

Karl Gorline

Chef/Owner

Chef Karl Gorline grew up in a family with strong food traditions, blending traditional Bavarian dishes with fresh produce from his grandparents’ garden in rural Mississippi. After honing his craft at legendary Restaurant August in NOLA, he relocated to Atlanta, working in some of the city’s top kitchens (including the famed Watershed Restaurant and Michelin-Starred Atlas).

The Lineup

All courses will be individually plated. This menu will be Shellfish & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Whitefish Ceviche

    sea buckthorn, buckwheat, almond milk leche de tigre, kurbiskernöl

  2. Cateto Polenta

    morel, comte, smoked duck ham dashi, hazelnut, mixed herbs

  3. "Everything Green"

    malted potato gnocchi, charcoaled pea, smoked eel

  4. Fallow Deer

    loin, beet, oxalis, fermented black bean jus, tartar sidecar

  5. An Avize Ice Cream Sando

    black sesame, truffle, activated charcoal

Avize

956 Brady Ave NW

Atlanta, GA 30318

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Avize will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is White Fish in Course 1, Duck in Course 2, Eel in Course 3 and Deer in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck in Course 2 and Deer in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided. Sheep's Milk Cheese is in Course 3. Substitutions will be provided
    • Yogurt: Yogurt is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is White Fish in Course 1, Fish in Course 2, and Eel in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 1 and Hazelnut in Course 2. Substitutions will be provided.

  • Alliums: There are Onions (cooked) and Garlic (cooked) on Course 3. Substitutions will be provided.

  • Mushrooms: There is Morel in Course 2 and Truffle in Course 5. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.