Angler, the second restaurant from chef Joshua Skenes, is now fully operational with the addition of lunch. For the past four months the seafood-focused restaurant has been roasting seasonal ingredients to glistening perfection over the hearth for dinner only; now a new crowd of diners can gaze at the Bay Bridge over a plate of perfectly briny oysters or butter Parker House rolls with seaweed butter and caviar.
Financial District staples like Wayfare Tavern, Perbacco, Waterbar, and Tadich Grill have long drawn groups of well-dressed business types in search of a sit-down experience, eager to network or impress clients. However, San Francisco’s power lunch scene has shifted over the years as hoodie-wearing tech impresarios have gathered over grain bowls at their start-up cafeterias, rather than tucking into three-martini lunches at white tablecloth institutions.
Angler falls somewhere in the middle (though the price point might demand an expense account). It offers a relaxed dining room vibe mixed with an army of dark-suited servers, an impressive wine list, and high-end ingredients like caviar, oysters, and uni.
The lunch menu will be similar to the one at dinner, but daytime portions will be sized for individuals, rather than meant for sharing, as at dinner. Prices range from $14 to $21 for items in the raw section, vegetables (like a now-famous, bib-required radicchio) will cost $12 to $15, and mains will run from $24 to $48. A new menu section of salads, soups, and broths will be the main differentiator from evening options, with dishes ranging from $13-15.
Reservations for lunch are available on Thursdays, Fridays, and Saturdays, starting January 31. Walk-ins will always be accepted based on availability, and the bar is walk-in only.