5
March, July 2021
Dining at Angler in March 2021 offered an exceptional case study in wood-fired culinary mechanics. Securing a seat with a direct view of the open-hearth fireplace is highly recommended, as it allows you to observe the kitchen’s precise temperature control firsthand. The service throughout the evening was excellent—polished, observant, and operating with a smooth, deliberate pace.
The menu landmarks demonstrate a flawless understanding of texture and salinity. The Parker House rolls arrive perfectly proofed, boasting a uniform golden glaze, paired with a remarkably deep seaweed butter. When dismantled and stuffed with their pastured chicken and pan jus, it yields an incredibly balanced, structurally rich bite. The wood-oven roasted chicken itself was spectacular—among the finest versions I have ever encountered, executed with pristine skin lacquering and served rustic style with the feet intact.
The accompanying elements maintain this high technical standard: the iconic whole radicchio salad balances bitter and sweet notes flawlessly, while the laminated potato showcases immaculate layer separation, anchored by a rich, sharp cheese sauce. Even the tabletop assets, like the heavy-duty custom knife, underscore the restaurant's sharp attention to detail.
Due to mid-pandemic protocols, the buffalo milk soft serve arrived with the warm caramel sauce on the side. Pouring the sauce independently added a compelling, interactive component to a structurally perfect dessert. Angler successfully strips away the rigid formality of fine dining without sacrificing a single drop of its technical execution. A compelling, highly recommended dining experience in San Francisco.