Aspire

San Francisco. Great culture, arts, architecture… and dining. IMO the city and surrounding bay have one of the best food scenes in all of North America. From fine dining palaces to off the beaten path gems, one can easily find world class seafood, Italian, Asian and ethnic of all types.

But something that SF dining has in abundance is ethos. Focused, seasonal, sustainable and innovative are all here and displayed with intention. One choice in particular embodies this approach:  @anglersanfrancisco  this branch of the Saison family has really found its place. It is stylish, classy & fun. It has a unique energy and is almost perfect in every way. #Anglersf is a feast for the senses. The room quite literally sparkles ✨ … it’s beautiful, colorful and elegant. Smoky, mouthwatering smells from the open flame kitchen, glinting @zaltoglassware as far as the eye can see, The Smiths and TFF playing in the background and warm very welcoming smiles from @jskenes and Team. It is the archetype for generous and distinctive hospitality.

Angler is that very rare combination of unpretentious, Michelin starred, wildly delicious and just plain fun. 

Seemingly, every dish is amazing 💯 but some real standouts for me over the past few visits: hot tuna collar, heavenly diver scallops in an impossibly light but deeply flavored sauce, Firefly squid 🦑 that are only available for two weeks per year, roasted oysters in a chipotle chorizo butter and Little neck clams with an amazing seaweed vinaigrette. All of these are stars in their own right but together? Incredible products treated with care and prepared with precision.

If you go you MUST order the seemingly innocuous sounding “Angler potato”. Mandolined into razor thin slices, perfectly seasoned and then put back together, deep-fried and roasted over the embers. It sits in a luscious, rich, creamy sauce of Sonoma cheeses and it is savagely delicious. I discovered that someone named Gretchen makes every single one of these and it is now my goal to find her and become her potato intern 🥔 😋 It is quite frankly? One of the best small plates being served anywhere today 🙌🏼

Add here vintage Champagne, crisp Chablis an a deep dive into Whisky and other craft spirits and it’s an experience that seems to get better each time I go.

The Team is consistently warm and engaging. Kara, ben Rafael and Chef Josh are a big part of the experience and exude hospitality and welcome.

This is an amazing restaurant and and continues to be one of my very favorite tables; Anywhere. Well deserving of its Michelin recognition, I look forward to my next visit. Bravo! 👏🏼 👏🏼 👏🏼