The Anchovy Bar, the latest restaurant from the team at State Bird Provisions, is finally, officially open. It’s splashy news for fans of this star restaurant group, which also includes the Progress. The concept includes a full seafood-forward menu, which will be especially enticing for anyone who loves oily little fish. This new restaurant dives into the depths of chef Stuart Brioza’s obsession with anchovies, which are caught locally but can be under-appreciated.
“I root for the underdog,” Brioza says, who describes the revelatory experience of making Caesar dressing as a young chef, before understanding how “truly exceptional” this local ingredient can be when pulled fresh from the ocean. “It’s not a humble ingredient,” he insists. “It’s definitely more work than caviar.”
The menu starts with anchovies, including local fish that the team quick preserves in house, a labor of love. But as the season winds down, they’ll also be rounding out the list with tinned fish from famed regions in Spain and Italy. Those are just the first bites. The menu keeps rolling through half a dozen fresh oysters, big meaty broiled oysters, a trio of exciting butters, fish, meat, and more. Here’s just a taste to start licking those whiskers, and for the full menu, scroll down to the bottom.
Wylie Price design group completely reimagined the space, which given the circumstances, flows from an outdoor parklet to an indoor dining room with a big bustling fish bar and a mini market filled with tinned fish and olive oils. Good luck getting a reservation at one of only nine tables: The Anchovy Bar is only doing sit-down service for now, and declining to offer takeout.
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