Spacious dining room with rustic decorations. - Angler San Francisco - Buy Reservations
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🙂 4/5 - Spacious dining room with rustic decorations.
By 👻 @Chloe H., 01/11/2024 3:00 am
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We were seated facing the open concept kitchen, where chefs assembled ingredients and prepared hot dishes. In both of the dining rooms there were a lot of large pieces of hunting decor, including a life-size bear in the other dining room. The vibes of this restaurant felt more corporate; most parties there were business dinners and one of the dining rooms was reserved for a corporate event. We were offered welcome drinks as soon as we sat down, but unfortunately they did not have a non-alcoholic option for this. Given that it was our first time dining at Angler, our waitress walked through the entire menu with us, dish by dish. She was very well trained and gave proper details on each of the dishes. This was very helpful. Our first courses were the Parkerhouse rolls & cultured seaweed butter and bluefin tuna with sanbaizu jelly & shiso. A lot of seaweed flavors in both of the dishes. The bluefin tuna was quite an interesting mix of flavors and it was served with a seaweed chip. The Parkerhouse rolls were served warm and decent, but honestly nothing really stood out to me. It tasted the same as the rolls served everywhere else. I wasn't the biggest fan of the cultured seaweed butter; I don't think this went well with the Parkerhouse rolls, either. Our next courses were the Mt Lassen trout with charred scallion preserve (we decided on this because the charred scallion preserve sounded much more interesting and unique than vermouth butter) and angler potato & sauce from sonoma cheeses. Not sure why the courses came in twos, but they did. The trout was cooked nicely and soft in the middle. The charred scallion preserve was definitely interesting and something we have not seen before, but I didn't feel that the combo was particularly pleasantly surprising. It was fine but didn't strike me as amazing. The angler potato was definitely more interesting in presentation than taste; taste wise it was just a pretty standard potato dish. We ended up adding one more course because the trout was tiny, so our next course was koshihikari seaweed rice & trout roe. Seaweed seemed to have really become the central theme here by this point. The waitress said this was one of her favorites on the menu, and it was, imo, the best dish that we ordered. The rice was mixed well and there was something in it that gave it a crunch. It was light and balanced and didn't feel as heavy as some of the other courses (like the angler potato), and I honestly felt like I could have eaten the entire dish by myself. This was the one dish that I would 100% get again. Of course, we had to finish the meal with the famous soft serve that we came to Angler for! It was a very sizable portion (for $17) and plenty to share between two. It's more dense than other soft serve and less sweet and vanilla-y. The caramel and cocoa nibs added both texture and contrasts in flavor (bitterness and saltiness). Overall this was solid and I totally get the hype. I think overall Angler lives up to a one Michelin star title. The menu has a decent amount of new and creative elements and flavor combos, some of them better than others. The main course was solid but not too surprising. Presentation felt overly simple for some of the dishes, I think especially because they served everything on a white plate (also you can definitely tell that the dining plates went through some ages and were pretty beaten up). Service was acceptable but not remarkable.
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