Angler SF

A pair of plush rooms makes Angler feel like a hunter’s cabin gone Nordic-chic, but all eyes eventually drift to the gorgeous kitchen, where the cooks tend to a live fire. The touch of those embers can be felt everywhere—from the blush-pink bigeye tuna enhanced by shiso and a perfectly chilled tomato jelly, to ultra-tender pieces of hot fried quail generously flavored with a crispy pepper coating.Meticulousness is the prevailing theme as seen in the transformation of the humble cauliflower into a large, superbly roasted floret seasoned with vadouvan and a splash of lime. Stuffed? Tough. It would be plain wrong to leave without indulging in a delicious soft-serve sundae happily paired with warm salted caramel and cool cocoa nibs.

Fire-forward, wood-fired cooking

• Angler SF centers its menu around live-fire cooking, with every dish touched by fire and prepared over a wood-burning hearth, creating a defining California seafood experience.
• The approach is often described as 'wood-fired cooking' or even 'fire-powered magic' that elevates the dining experience.

The Game Room: cabin vibes, private events, taxidermy

• The Game Room is an extension of the main dining room that serves as a private-events space for up to 50 guests, featuring a cabin-inspired ambiance with rich textiles and a private taxidermy collection.
• This space offers an intimate setting while staying within Angler's warm, wood-fired aesthetic.

Cook For You: chef-led tasting with standout dishes

• The Cook For You experience is a $145-per-person tasting where the chefs curate a bold mix of Angler favorites and seasonal surprises.
• Dishes highlighted in this format include Whole Sea Bream grilled to smoky perfection and Hand-Dived Scallops with char, reflecting Angler's fire-driven, seasonal approach.

Signature Ingredients

• Whole Sea Bream: Locally sourced from California waters and grilled over Angler’s wood-fired hearth to a smoky, succulent finish. The dish is highlighted in their signature meal concept and pairing (notably described as Whole Sea Bream grilled to smoky perfection with accompanying coconut and Swarnadwipa spices), showcasing the restaurant’s fire-driven technique and emphasis on fresh, coastal seafood as the defining centerpiece.
• Hand-Dived Scallops: Hand-dived scallops prepared with precise char over live fire, preserving the sweetness and delicate texture while imparting a smoky edge. This preparation epitomizes Angler’s fire-centric approach to seafood, delivering a clean, radiant shellfish experience.
• Bluefin Tuna with Kelp and Crispy Rice: Sashimi-quality bluefin tuna treated with sea-level elements like kelp to heighten ocean brightness, paired with crispy rice for texture contrast. This dish captures Angler’s sea-forward menu that leverages kelp and smoke to deepen flavor, a signature appetizer emphasized in their coverage.
• Embered Oysters with Smoked Chili Butter: Oysters kissed by embers and finished with a smoked chili butter, delivering a smoky, spicy bite that showcases Angler’s wood-fired cooking language and the coastline’s briny freshness.
• Cultured Seaweed Butter: Butter cultured with seaweed, used to slather Parkerhouse Rolls and infuse bread service with a coastal umami. This ingredient reflects Angler’s coastal sourcing and sea-centric flavor profile, creating a recurring signature element across courses.
• Parkerhouse Rolls with Cultured Seaweed Butter: Signature bread course paired with Cultured Seaweed Butter, highlighting how bread and sea flavors are integrated to amplify the meal’s oceanic theme and provide a comforting contrast to seafood dishes.
• Grilled Hen of the Woods Mushrooms: Foraged mushrooms, such as Hen of the Woods, grilled over the fire to develop deep earthy character, often featured as part of the vegetable and side components. These mushrooms contribute to the restaurant’s balance of plant-forward elements within a seafood-driven concept and demonstrate the emphasis on seasonal, locally sourced produce.