The Anchovy Bar

"State Bird's little sister flaunting one of the best seafood menus in SF"

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"Fresh anchovies marinated with love from eater"

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"Fresh local anchovy restaurant"

@rose_guenther

"A casual bar with emphasis on — anchovies! But also inventive Asian-inspired dishes from the owners of The Progress around the corner"

@kittyannmorgan

"Esquire recomendación - californian food"

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"Only go April-October when anchovies in season"

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"Best New Restaurants in America In a long pandemic spent gussying up tinned fish and mixing drinks at home, there’s perhaps no greater reward than sliding into one of the Anchovy Bar’s coveted tables to feast on its stylish approach to the eponymous little fish. A thoroughly California take on boquerones, brined in salt, lime juice, basil, and garlic and casually adorned with torn mint and dribbles of oil, each bite is a small indulgence — only available from about April to October when anchovies can be pulled straight from the San Francisco Bay. Fortunately for the rest of the year, the other dishes are also revelatory, with Hog Island oysters swimming in smoky date sambal-infused butter and orbs of McFarland Springs trout roe scooped into crackly sheets of seaweed. The beverage list is delightfully unpredictable, offering something orange, flights of sherry, and fizzy riffs on the classic spritz. Desserts are breezily sophisticated, like two caramelized arlettes sandwiching fragrant Meyer lemon curd. Chef-restaurateurs Stuart Brioza and Nicole Krasinski stayed close to their home base; State Bird Provisions and the Progress are just around the corner. As you would expect from such seasoned operators, everything about the Anchovy Bar conveys easy confidence: Service is warmly efficient, the setting is pure fun, and the commitment to our local seafood is unwavering."

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"Anchovies pulled out of the Bay from April to October. One of America's best new restaurants. "

@mike.delucchi

"run by Stuart Brioza and Nicole Krasinski of State Bird Provisions, serves fresh, silvery fillets with toasted bread and fixings, and treats the glorious seafood of the West Coast with all the care it deserve"

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"The sister restaurant to state bird. Heard great reviews- none of them mentioned that a quarter of the menu would be anchovies. Guess we should’ve known. Either way fantastic spot- never will look at a regular anchovy the same. Clearly there’s a right way and a wrong way to prepare them. This is the way. 8.8/10"

@scabot4

"Try the San Francisco Bay boquerones - SF Chronicle Soleil Ho "

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