Angler, San Francisco, 3/14/19

building
building

Angler opened in September 2018 and is the newest venture for chef Joshua Skenes, however he has chosen to be a creative force rather than the chef.  It is a large place and lots of mounted fish and mirrors cover the walls.  The front of the restaurant is windows to the busy street outside with perfect views of the Bay bridge.  Opposite the windows is the large open kitchen and another wall is used to house a long bar with some seating.  Seating at tables is at fairly close-set small bare wood dark tables, some of which are served by bench/wall seating.   Many chairs are draped with small blankets which could either pad the chair, keep you warm or could just be a decorative touch.  Lots of flowers soften the steel structures and exposed brick and the large white cloth napkin is a nice touch.  A second room has stuffed mounts of warm blooded animals.  Rock music from the 80’s era plays fairly loudly in the background and it felt a bit out-of-step with the casually elegant setting, but is a known touch of Skenes.  The menu was small at lunch but several types of raw oysters were available.  Otherwise for a restaurant that is focused on fresh, local seafood there were surprisingly few local seafood options other than one type of oyster.  In fact for main plate options, there were 3 seafood and 3 meat.  Service was friendly, helpful and efficient.

closer
closer
kiotchen
kitchen
interior
interior
interior
interior
interior, passage to second room
interior, passage to second room
Frankie found flowers
Frankie found flowers
second room
second room
bar in second room
bar in second room
second room decorations
second room decorations
Frankie shared the restaurant details
Frankie shared the restaurant details
table set up
table set up

 

We enjoyed a well made negroni from the bar as we looked over the menu.

Frankie and a negroni
Frankie and a negroni
oyster selelction
oyster selection
menu
menu
Frankie found flowers
Frankie found more flowers

 

Our meal started with a Sweet Chicory Caesar Salad made with Coraline chicory.  The leaves were covered with really crispy tasty bread crumbs and dressed with an egg yolk sauce.  A generous amount of grated parmesan finished the plate.  It was very good and the chicory didn’t have any bitter component.  It was not as rich as you’d expect from a Caesar salad and easy to split.

salad
Sweet Chicory Caesar Salad
from the other side
from the other side
side view
side view
closer
closer
antoehr side
another side
Frankie kept track of the flatware holder
Frankie kept track of the flatware holder

 

We tried the Pacific Gold oysters from Morro Bay, CA.  They were fairly small oysters and nicely fresh.  The sauce was made with tomato, lemon and vinegar.  It had a slight amount of spice heat but was mostly mild which was good as it didn’t overpower the delicate oysters.

oysters
Pacific Gold oysters
closer
closer
closer
closer
Frankie wanted one
Frankie wanted one
wine
wine
Waiterm and frankie
Waiter Maxwell and Frankie

 

Whole Barbecued Bobwhite Quail was a nicely lacquered whole quail split down the middle.  The meat was moist, smokey and succulent.  It was sourced from a local grower near Petaluma, CA. and was really terrific.  I’m glad we each had our own and didn’t have to split this one.  Afterwards they brought a wet cloth to clean up because there’s no way to not get your hands involved in picking every morsel off this  bird.

quail
Whole Barbecued Bobwhite Quail
antoher angle
another angle
turned
turned
closer
closer
Frnakie played witht the bird
Frankie played with the bird salt shaker

 

To go with the bird we split a side vegetable of Slowly grilled Hen of the Woods Mushrooms, as the main plate came with no sides or garnish.  They were nicely grilled and seasoned with a bit of hot sauce but unfortunately the sauce took over the mushroom flavor.  You tasted mostly spicy smoke.  I think we would have been better off ordering the Grilled Parker House Rolls as the mushrooms were a disappointment.

mushroom
Slowly grilled Hen of the Woods Mushrooms
side
side
top
top
another angle
another angle
Frankie studied the wallpaper
Frankie studied the wallpaper

 

For dessert we split a Lemon Tart.  It had a lovely graham cracker crust around a smooth mildly flavored interior accented with a dollop of cream.  It was nicely balanced and tasty and just the right amount of sweetness.  One ding was that the crust wasn’t as buttery tasting as many I’ve had and that would have brought out a richness it lacked.

dessert menu
dessert menu
pie
Lemon Tart
turned
turned
turned
turned
closer
closer
closer
closer
IMG_6277
inside
Frankie liked all the fish
Frankie liked all the fish
kitchen fires
kitchen fires
another kitchen fire
another kitchen fire
Frankie liked the toilet paper holder
Frankie liked the toilet paper holder

One thought on “Angler, San Francisco, 3/14/19

  1. Hello. We have had 2 meals at Angler. First was lunch – lunch menu much smaller compared to the dinner menu and not many options. Second meal was dinner a month later. Dinner menu is larger with more options. We felt like our dinner was better than our lunch, but enjoyed both. Ingredients seem, to be high quality with great technique and flavors. Although, we got the mushrooms also and they were just ok. Service is professional and efficient. Great wine list (high markups, but excellent choice of stemware). We are looking forward to another dinner in the near future. You take on the restaurant is spot on. Thank you.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s